Hickory is a type of hardwood that burns hot and fast. Mesquite, on the other hand, burns slowly with lower heat output but longer lifespan. The difference between these two types of wood smoke has been debated for years among cigar aficionados, so we thought it would be interesting to see how they compare in terms of flavor: which tastes better?

The “hickory vs mesquite liquid smoke” is a question that has been asked many times. The hickory and mesquite are two types of wood that are commonly used for smoking meat, but which one is best?

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When it comes to smoking your meats, there are a number of considerations to be made. For starters, you’ll want to consider what sort of wood you’ll use to cook your meats with. After all, there are a plethora of possibilities to consider.

Hickory and mesquite are two of the most popular smoking woods available to smokers.

Both of these woods are quite popular for smoking, yet they each have their own set of benefits and drawbacks. Some meats benefit from mesquite smoking, while others benefit from hickory smoking.

Both of these woods have a particular taste that is appreciated by millions upon millions of people all around the globe.

If you want to smoke your own meats, there are a few things you should know before deciding on which wood to use. To begin, you need understand what taste character each wood will provide to your meat. This will aid in the planning of your entire recipe.

You should also know which meats go well with various types of wood. Fortunately, both woods burn at nearly the same temperature, so you shouldn’t have any problems.

What Kinds of Flavors Do They Offer?

Knowing what tastes each kind gives is the first step in learning how to utilize the woods and deciding which one is ideal for your smoking requirements. This will assist you in determining which sorts of meat to utilize when cooking.


Hickory is said to be a fairly well-rounded variety of wood for smoking. It does not have a distinctive taste, but it is noted for imparting a richer flavor to meats than other kinds of wood, such as applewood or oak.

Hickory wood produces a sweeter, more aromatic smoke than you may be accustomed to if you’ve cooked with other woods previously. One thing to keep in mind is that some individuals may not like the strong flavor, particularly if they are used to oak-smoked meats.


Mesquite, on the other hand, is almost the polar opposite in this sense. Mesquite wood has a strong, distinct taste that is immediately recognizable at first bite. If you use too much wood, it may and will dominate the flavor you add yourself, so be cautious.

In general, if you’re new to smoking meats, or even if you’ve just used the lesser woods, mesquite should be used sparingly.

With What Types of Meats Should They Be Used?

Now that you know a little bit more about the tastes that each kind of wood produces, you should investigate which meats go well with it. This will not only assist you in preparing the ideal smoked supper for your family, but it will also assist you in determining which meats go best with stronger woods.

Because hickory is such a versatile and widely used wood for smoking meats, there is no one cut of meat that is the best of the best to utilize.

Hickory wood is considered by some to be one of the most ubiquitous smoking woods available. You may also use it with the heavier pieces of meat because of its taste power.

Hickory is most commonly associated with pork and beef, though it is also popular with chicken and a small number of people smoke fish with it.

If you want to try your hand at smoking meats with a more powerful wood, hickory is the way to go, since it pairs well with almost any meat.

Mesquite, on the other hand, has its own set of characteristics. It is mainly solely utilized in the Texas area of the United States, which means that the meats used for it are also widely available there.

Furthermore, because to its exceptionally powerful taste, it can only be used with a limited number of foods. Of course, if you can master the use of mesquite wood, you will have a Texas traditional meal to present to your family.

Only use mesquite wood for the tougher portions of meat, and only use red meats. Brisket is the most typical cut of meat cooked with mesquite.

If you insist on using mesquite wood, bear in mind that a modest quantity of mesquite wood combined with a softer smoke for the remainder of the meal may readily complement any cuisine.

Hickory and Mesquite are two different varieties of wood that are used to smoke meat, but which is better? Hickory is the best for smoking because it has a stronger flavor. Applewood is the most popular type of wood for smoking because it’s milder. Reference: hickory vs mesquite vs apple.

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