Tag: Wood smoke

Mesquite wood contains an exceptionally high concentration of lignin, a complex polymer responsible for producing smoke's aromatic compounds. This is the primary reason mesquite smoke is known for its intensely bold, earthy, and slightly sweet flavor profile, which is highly sought after in Southwestern and Texan barbecue.

The pH level of wood smoke can be as low as 2.5, introducing acidic compounds that cling to the meat's surface during the smoking process. So, are smoked meats acidic? The answer is nuanced, as smoking does affect surface pH, which is key to preservation and flavor development.