Can you really taste the difference between

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pigdog

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various woods? As hard as I've tried, I can't taste the difference between most woods with the exception of mesquite wood. I would attribute it to smoking on a uds with the pit taste, but even with the wsm or diffuser in my drums, I can't. I can smell the difference. Anyone else in my boat?
 
I can certainly taste the difference between the stronger woods like pecan, oak or mesquite. I can't really taste the difference between apple or cherry. Maybe it's because they're lighter in flavor and I'm not using enough wood.
 
May be a function of the cooker. I use a stickburner and I can definitely tell the difference between hickory, oak, and apple. Oak and hickory are stronger, I find oak to have a "darker" taste. Apple is lighter in taste and hickory is sweeter than oak I think. Hickory is my go to, but I love them all. I haven't used much else in the offset, but I will throw some pecan or cherry chunks in my kettle. I haven't used a WSM or UDS so I can't really speak to that. My guess is you get more smoke flavor with a stick burner 'cause obviously more wood is being used.
 
Subtle differences between pecan and hickory, but oak stands out, and so do the fruit woods, they each have a very defined taste they leave behind. And mesquite, WOW is it a very distinctive. Yes, I can tell the difference.

Shoot, in something like turkey I can tell you if they've mixed woods, like I'll sometimes mix in some cherry with apple or maple, and they're all very distinctive.

Agreed with above, probably a function of the smoker itself.
 
i wonder sometimes if when using charcoal the charcoal smoke doesn't dominate the smoke flavor when you use the minion method in lieu of burning only wood.

i can notice the difference when all i'm doing is stick burning, but when i'm using charcoal, its hard to tell the difference at times.
 
in my WSM, apple, cherry, pecan, and hickory, all have their own flavors.
apple and cherry with a bit of hickory has been my goto, but, lately, i've dropped the cherry.
 
Cooking Boneless Skinless Chicken Breast with different wood/wood chips will defintely come out in the taste.

As far as Pork and Beef go, not sure.
 
I just thought about something. Pigdog, do you smoke? I dont, and the flavors/smells are VERY different. I'm wondering if this is a factor?
 
I cant tell the difference on my UDS either... but I am still pretty new to all this as well so take what i say with a grain of salt (maybe a pinch of rub as well)
 
I can taste the difference between alot of the woods. Apple and Cherry i can't but I will say i really don't like the Mesquite. however the rest of my family does. I was told that i should try sassafras (sp??) that most who don't like the mesquite usually like it and those that do usually like it as well. I will say i did like it.
 
I think a large part of the difference between woods in my personal experience is the aroma. A couple of the woods such as hickory, mesquite, and oak definitely have a more powerful flavor element than some of the other fruit woods...
 
I can taste the difference in fruit woods compared to hickory and/or oak. Hickory and oak impart a stronger flavor. Fruit woods impart a much more subtle and at times unnoticeable flavor. I use a hickory oak mix and love it. I hate mequite.
 
So would you say that most taste the difference as merely the strength of the smoke more than the flavor? That would be my guess.

Bamabuzzard said:
I can taste the difference in fruit woods compared to hickory and/or oak. Hickory and oak impart a stronger flavor. Fruit woods impart a much more subtle and at times unnoticeable flavor. I use a hickory oak mix and love it. I hate mequite.
Click to expand...
 
L Dogs- no don't smoke, but I do have allergies and I've wondered if that maybe plays a part.

HND= You might be on to something with the charcoal. I've never used a stickburner so I'll have to defer to your expertise there.

smokeyw- I would say you hit it correct with the varying degrees of smoke for me. I can definitely tell stronger smoke tastes, but no discernment. Although Dogs can discern many different tastes.

Thanks all
 
I can absolutely tell the difference, but I notice it depends on your sauces and/ or rubs that you use. Some compliment and bring out the smoke flavors well, some mask the flavor.
 
I can tell the difference and really like the lighter flavored woods. I use a mix of lump and briqs with wood chips.

One of the best smokes I did with chicken and pork is spend around 2 hours taking the meat out of pecan nuts and using the shells to smoke with.

The flavor was great but the labor involved means I'll probably not use pecan shells again.

I've found that maple, apple, orange, and mulberry woods work best for my tastes.
 
Mesquite, I can definitely pick out if there is more than a small amount. Some fruit woods can give a sweet flavor. I have noticed this the most with Plum, and Cherry.

Pecan is probably my favorite smelling smoke, but as far as taste goes, I can't tell a whole lot of difference in Pecan, Oak, and Hickory. Smell yes, but taste no.
 
I can smell and taste a difference but my wife says it's all in my head. She can't tell a difference.
 
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