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re: Does it matter what kind of wood you use when you smoke?
Posted on 8/19/24 at 9:25 am to lsufan1971
Posted on 8/19/24 at 9:25 am to lsufan1971
quote:
I have been using post oak for over a year now. I like it better than Hickory. Hickory can leave a bitter taste for longer smokes.
I agree. I used to use hickory for butts, but lately use far less hickory or choose other woods, like fruit. Maybe my tastes have changed, and I just prefer a more subtle smoke flavor. I know people who say a strong hickory smoke gives them indigestion.
0
Posted on 8/19/24 at 9:39 am to DR93Berlin
quote:
Pellet fanboys will be downvoting, but wood choice is not as critical with pellet smokers
Meh... I'm a pellet guy, and I agree. I've tried several different types and haven't noticed any difference. I do think there's superior brands of pellets, as far as the amount of smoke they'll produce though. Just got a offset, so looking forward to playing around with it
This post was edited on 8/19/24 at 9:47 am
Posted on 8/19/24 at 11:00 am to Roscoe14
Very little difference between hardwoods, same with fruitwoods.
But there is a drastic difference between hardwood and fruitwood
But there is a drastic difference between hardwood and fruitwood
Posted on 8/19/24 at 11:21 am to Roscoe14
I think so. I err on milder smokes as I don’t like anything over smoked or too smoked.
Posted on 8/19/24 at 11:52 am to Roscoe14
It depends on how much other flavors you are slopping on to the meat. Tons of rubs and thick sauces, the smoke type matters less, rather, the type of smoke is less noticeable the more other stuff you are serving on the meat.
For something minimalistic, like a pork tenderloin smoked for slicing and sandwich making, or country style ribs with basic seasoning with a dipping sauce on the side, I can absolutely tell the difference between hickory, apple, cherry, peach, oak. But I have a better sense of smell than most people, despite having been a cigarette smoker for 20 years of my life. Some say I'm part hound dog.
I don't like mesquite. But I've also never smoked cow meat, that seems to be what it's popular on.
For something minimalistic, like a pork tenderloin smoked for slicing and sandwich making, or country style ribs with basic seasoning with a dipping sauce on the side, I can absolutely tell the difference between hickory, apple, cherry, peach, oak. But I have a better sense of smell than most people, despite having been a cigarette smoker for 20 years of my life. Some say I'm part hound dog.
I don't like mesquite. But I've also never smoked cow meat, that seems to be what it's popular on.
Posted on 8/19/24 at 11:56 am to Roscoe14
Cherry for beef.
Pecan for poultry.
Fruit woods mixed with a little hickory for pork.
Pecan for poultry.
Fruit woods mixed with a little hickory for pork.
Posted on 8/19/24 at 12:16 pm to Roscoe14
Absolutely makes a difference. That's why there's such a difference in the flavor sausage you get in Texas, that tastes different than the one you find in Lafayette, and the sausage you'll find in South Louisiana.
Personally I like pecan or hickory for smoking sausage..
But the type of wood makes all the difference in the world.
Personally I like pecan or hickory for smoking sausage..
But the type of wood makes all the difference in the world.
This post was edited on 8/19/24 at 12:25 pm
Posted on 8/19/24 at 12:46 pm to RichJ
quote:
Post oak for beef, fruit woods for pork is a good way to smoke…
I like pecan for beef, but I don't have easy access to post oak.
I like Alder for salmon or any smoked fish. They use it in Alaska a lot. Also Cottonwood, but they don't sell that...people gotta go cut the tree down
Posted on 8/19/24 at 12:59 pm to gaetti15
quote:
I like pecan for beef
I agree. I've done a few briskets on my egg with a mix of pecan and oak and they turn out really nice.
Pork is always pecan, cherry or apple for me. I usually don't smoke chickens because I like to cook them direct and get a crispy skin. They take on enough smoke since they're on there for ~45 to an hour.
Posted on 8/19/24 at 1:36 pm to RonFNSwanson
quote:
Not with pellets. But if you use real wood you can definitely tell.
Definitely. I only grill/smoke with firewood, and I'm picky now. Oak is always a good option, hickory ranges from good to terrible, and things like cherry and mesquite are best for certain things, not everything. Maple smoke isn't much at all, maple burns too hot and fast. Great for doing a steak at 800 degrees though.
I doubt any of it matters with pellets.
Posted on 8/19/24 at 2:33 pm to Roscoe14
I only use post oak on my brisket on the BGE. Usually apple, peach or cherry for pork shoulder/ribs.
Most of the lump charcoal that we use is from some manner of hardwood - Jealous Devil CHUNX XL, so for shorter burns we don't even need to add wood.
Most of the lump charcoal that we use is from some manner of hardwood - Jealous Devil CHUNX XL, so for shorter burns we don't even need to add wood.
Posted on 8/19/24 at 2:59 pm to Roscoe14
I have used all the wood chunks you can find at store. I don't think it makes a lot of difference except for mesquite which I will never use again. if I had to choose one, it would probably be pecan.
Posted on 8/19/24 at 5:03 pm to AlxTgr
I have tried several and now tend to mix hickory, oak, apple, cherry, etc.
Don't think they make much difference to my taste buds, but the cherry gives a nice mahogany/red color to chicken and turkey.
Don't think they make much difference to my taste buds, but the cherry gives a nice mahogany/red color to chicken and turkey.
Posted on 8/19/24 at 7:12 pm to Roscoe14
Mesquite is the only one that is vastly different and I only use for shorter smokes on beef cuts because it can be overpowering. That is of course my opinion.
Posted on 8/20/24 at 12:00 am to Roscoe14
I think pecan is the best all around wood. Moderate flavor and forgiving.
I listened to this guy once, some sort of pro who I thought made sense. He said smoke should be treated like a condiment. You use just enough to accent or bring out the flavor of what you're cooking. He said smoke should never be the predominant flavor but should be a flavor. Once I started adhering to this, my bbq improved. It's now perfectly smokey and pecan does the job.
Also, I watch this you tube video where this guy smoked a brisket using only mesquite. He said it tasted like a creosotey ashtray.
I listened to this guy once, some sort of pro who I thought made sense. He said smoke should be treated like a condiment. You use just enough to accent or bring out the flavor of what you're cooking. He said smoke should never be the predominant flavor but should be a flavor. Once I started adhering to this, my bbq improved. It's now perfectly smokey and pecan does the job.
Also, I watch this you tube video where this guy smoked a brisket using only mesquite. He said it tasted like a creosotey ashtray.
Posted on 8/20/24 at 1:11 am to Roscoe14
At one time I had six woods on hand (oak, pecan, hickory, mesquite, apple, and cherry). The fruit woods were given to me but I've never gotten into them much. Just to simplify my stores and roll with my preferences:
Brisket - post (or red) oak
Pork ribs and shoulders - 50:50 post oak and pecan
Poultry - pecan
Brisket - post (or red) oak
Pork ribs and shoulders - 50:50 post oak and pecan
Poultry - pecan
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