Never tried Mesquite, supposed to be pretty strong, I don't have any of those trees around my place.
My favorite go to is Maple, mild sweet smoke.
Also use Apple wood, can get a bit harsh but still a good smoke.
The pellets I have are a mix of Cherry, Apple and Oak, pretty tasty results, so far works very well on Chicken quarters, Baby back ribs and pork loin and shoulder for pulled pork..
I have also used the same pellets for cold smoking cheese (tastes fantastic when you manage to get it right, extremely easy to over smoke cheese), double smoking ham and bacon.. Results add a lot of flavor when done correctly but cold smoking typically is done when you have cool temps outside, cheese melts above 80F and meats need to stay at refridgerated temps..
Tried cold smoking "Chex mix", supposed to taste good, I am not a fan of that..
Cold smoked nuts are also supposed to really good, have not tried that yet.
Thought about cold smoking salt, haven't tried that but most likely add a nice smokey finish to meals when done cooking.
With that smoking tube, you can turn any gas grill into a smoker..
Addictive for sure, DW and DD favorites are the smoked pulled pork I do..
My favorite food smoking website is
https://www.smokingmeatforums.com/, lots of great ideas and information on all things smoked!
