This Natural Charcoal and Wood is produced in Northern Mexico by the Yaqui Indians of North Central Mexico. We grade and screen our charcoal and air dry our Mesquite Wood to produce the finest products available in North America.

A new discovery of a very old product is making quite a stir among grill-cooking enthusiasts throughout the West. Fashioned by hand by the Yaqui Indians of North Central Mexico, this rare limited production wood charcoal called mesquite promises to be the most exciting addition to outdoor cooking in quite some time, increasing the pleasure of this very North American pastime as it enhances the natural flavor of foods with a unique taste that is incomparable.

 COOKING PROPERTIES

 SOME COOKING TIPS

Mesquite charcoal has properties that are greatly different from those of the standard petroleum-based briquette most people are using to cook with. The chief advantage of mesquite is that it burns at a much hotter temperature. Approximately two times that of conventional briquettes. This much higher temperature (up to 900 degrees) allows much faster cooking of foods with a rapid searing action that works to preserve texture as it seals in natural juices. Food cooked over mesquite is less dryed-out, and is seasoned with a rich, subtle, natural wood flavor. In addition, because of the great heat generated, you need to use far less of this product. It burns much more efficiently and more completely, leaving only 5% residue.

Mesquite is a very unusual product and should be handled differently than you may be accustomed to. The following are some suggestions to assist you as you gain experience with the unique properties of this exciting new cooking fuel. Read them carefully and prepare yourself for a totally new experience in cooking!

SETTING UP THE GRILL

• Keep your mesquite in large chunks, small pieces cut off oxygen and will smother the fire.
• Light the fire with sure fire starter sticks, electric starter, or kindling. It will burn cleaner than if started with petroleum starters. (We recommend sure fire starter sticks which burn up to ten minutes.)
• Allow the charcoal to get RED-HOT, not grey. This will take 30 minutes or less depending on the size of the fire. If you begin cooking too soon you will get too much smoke and not enough heat.
• Grills over a mesquite fire get very hot! Watch your cooking time closely.
• CAUTION: Mesquite may spark. Be certain the Grill is in a Safe Area!

• Meat should be brought to room temperature before grilling / fish taken from the refrigerator at least 30 minutes prior to grilling.
• All fish should be started skin-side down and cooked that way for 75% of the time. Turn on the flash side to finish. Pieces should ideally be one to one-and-a-half inches thick.