They have the Cherry and now a Mesquite smoked malts on their web page. I have not used the mesquite.
I haven't used the mesquite malt from Briess but if it is anything like what I have created at home smoking malt with mesquite then a little will go a very long way.
That matches my feeling on smoking meat with mesquite. A friend usually mixes it with oak.
Yeah, mesquite is pretty assertive. I sometimes mix it, too. While I like it in Bbq, I'd probably use little or none in beer.
I stick with hickory or apple when I'm cooking.
For the recipe I ended up going with 10% smoked malt. Smelled strong in the mash but not so much at the end of the boil. Still, this is round 1 of the recipe, and we'll see where it goes from here.