All Mesquite is fine by me for grilling, but for a good BBQ (Pork/Beef), Red or White Oak Lump, with a mix of 50% Shag Bark Hickory, 25% Apple, and 25% Wild Cherry wood is my preference.
Even when BBQ'n Mutton or Venison and I want really strong smoke flavor, a bit of Black Walnut yields a cleaner (less creosote taste) smoke than Mesquite, with even more intense smoke flavor.
Oh, I know.
This is just mesquite country, and the best BBQ is often not even charcoal grilled, per se, but the result of clearing and buring mesquite out of the field and cooking over the dying embers of the fire created in the process whilst drinking that cold beer one has been contemplating since sunrise.
Occassionally, we kill varmits of some kind (rabits, occasional chinese deer (no season) whatever), bury them under said bonfires in tinfoil with potatoes etc., and eat them, as well. Hard to beat.