Gravity vs wsm taste - Page 2

thigpen1 · 02-12-2018, 10:07 AM

Quote:

Originally Posted by el luchador

have you perchance used lump with no wood for flavor. I have practiced with that a lot and can say that good lump(I no longer buy RO lump) has almost no flavor

What lump do you use. I use a BGE and RO, I don't taste the lump when cooking pork, but when I cook beef or chicken on the BGE with lump I definitely get a funky taste from the RO

el luchador · 02-12-2018, 10:22 AM

Quote:

Originally Posted by thigpen1

What lump do you use. I use a BGE and RO, I don't taste the lump when cooking pork, but when I cook beef or chicken on the BGE with lump I definitely get a funky taste from the RO

I got a little weird taste from the RO too.

I use B&B hickory. very neutral flavor.

I also LOVE mesquite lump(its AMAZING on chicken by itself) but its a long drive for me to get it and the stuff I can buy is 1/3 powder.

scott3705 · 02-12-2018, 10:35 AM

Quote:

Originally Posted by el luchador

have you perchance used lump with no wood for flavor. I have practiced with that a lot and can say that good lump(I no longer buy RO lump) has almost no flavor

Maybe I need to try something other than Royal Oak then. In my neck of the woods, it seems like all I see is Royal Oak or Cowboy. (My understanding is that BGE is Royal Oak... just different packaging?)

el luchador · 02-12-2018, 10:40 AM

Quote:

Originally Posted by scott3705

Maybe I need to try something other than Royal Oak then. In my neck of the woods, it seems like all I see is Royal Oak or Cowboy. (My understanding is that BGE is Royal Oak... just different packaging?)

I get my b&B at Academy sports but I also understand walmart now carries it?

Badjak · 02-12-2018, 10:57 PM

I have seen some threads coming past about high temperature brisket.
Maybe that's worth giving a try?
I would assume that the brisket will have a bit less of a wood/charcoal taste because it's on it shorter?
Personally, I use hardwood lump on my wsm. I hardly ever add extra wood as I find that a bit overpowering in taste (combined with the lump charcoal)

el luchador · 02-13-2018, 06:46 AM

Quote:

Originally Posted by Badjak

I have seen some threads coming past about high temperature brisket.
Maybe that's worth giving a try?
I would assume that the brisket will have a bit less of a wood/charcoal taste because it's on it shorter?
Personally, I use hardwood lump on my wsm. I hardly ever add extra wood as I find that a bit overpowering in taste (combined with the lump charcoal)

If you ever want to try mild wood, give apple a try. Really mild but it adds an extra component

scott3705 · 02-14-2018, 12:40 PM

Bump just to see. Got one vote that gf are lighter than a wsm and another that it might not matter for my pallet.

02-12-2018, 10:57 PM	#20
Badjak is one Smokin' Farker Join Date: 06-23-16 Location: In the hot Zambezi Valley	I have seen some threads coming past about high temperature brisket. Maybe that's worth giving a try? I would assume that the brisket will have a bit less of a wood/charcoal taste because it's on it shorter? Personally, I use hardwood lump on my wsm. I hardly ever add extra wood as I find that a bit overpowering in taste (combined with the lump charcoal) __________________ Life is too short to drink bad wine (anonymus)

02-14-2018, 12:40 PM	#22
scott3705 Got Wood. Join Date: 09-18-13 Location: New Jersey	Bump just to see. Got one vote that gf are lighter than a wsm and another that it might not matter for my pallet.