Few serious pitmasters use mesquite, despite a lot of stories about its prevalence in the Southwest. If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What is does to beef brisket is probably against the law in some states. The choice of many professional chefs, pecan burns cool and offers a subtle richness of character.
Some people call it a mellow version of hickory.
Cheryl Alters Jamison and Bill Jamison are the country's preeminent experts on smoke-cooked barbecue and regional Southwestern cooking. The authors of ten cookbooks and travel guides, they write with wit and passion about American home cooking, the food and culture of the Southwest, and tropical travel. The Jamisons are also national spokespeople for The National Pork Producers Council and are frequent guest- instructors at many prestigious cooking schools around the country, including the Santa Fe School of Cooking where Cheryl teaches traditional and contemporary Southwestern and Mexican cooking. Bill and Cheryl Jamison make their home in Santa Fe, where they develop their recipes and do most of their writing. All rights reserved.