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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: How important is the flavored smoke from certain woods like cherry, apple, pecan, hic
very important (gotta have it or you'll lose) 19 44.19%
kinda important (would like to have it but forgot to bring it) 14 32.56%
not important (I just use oak) 6 13.95%
I could really give a rats $*#! 4 9.30%
Voters: 43. You may not vote on this poll

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Unread 09-06-2007, 01:11 PM   #1
River City Smokehouse
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Default Smoke Flavoring in BBQ

Ok, I have been doing some research on wood pellets this morning and have come to a question I want to ask. I am going to put this up as a poll so I can keep a better eye on the outcome(plus it seems that polls are popular these last few days).

How important is the flavored smoke from certain woods like cherry, apple, pecan, hickory....etc compared to say just oak in bbq'd meats?
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Unread 09-06-2007, 01:39 PM   #2
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I have a strong preferred variety, and I think it does make a difference, so I use it when possible, especially on some particular cuts.
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Unread 09-06-2007, 01:40 PM   #3
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I wanted to answer, but it appears your asking about a contest (losing, and forgetting to bring)

Personally, I think its important for my own results. I can't recall a Thanksgiving that did not have apple wood on hand, paying $$ to get it shipped to my house.

Its not a competition meat, but the importance of the flavor to me is still there.
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Unread 09-06-2007, 02:07 PM   #4
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I like wood too.
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Unread 09-06-2007, 02:41 PM   #5
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I thought smoke flavoring was what BBQ was about. And isnt that what you are referring to by saying
Quote:
compared to say just oak in bbq'd meats?
Doesn't oak give smoke flavor too?

I'm kinda confused.
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Unread 09-06-2007, 02:55 PM   #6
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Quote:
Originally Posted by wnkt View Post
I thought smoke flavoring was what BBQ was about. And isnt that what you are referring to by saying


Doesn't oak give smoke flavor too?

I'm kinda confused.
Smoke is an ingrediant sort of like ancho chile vs. chipotle. However, when you mix these with other spices you get different layers of flavors.

Does this farking make sense
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Unread 09-06-2007, 02:57 PM   #7
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Yes. But my pallette isn't sophisticated enough to tell one smoke from another.
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Unread 09-06-2007, 02:58 PM   #8
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I voted 'kinda important' I would like to have a mix of cherry, apple, pecan and hickory to choose from. However 80% of the time I just have hickory and I still turn out good 'que. For comps I do try and have at least some cherry for the pork.
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Unread 09-06-2007, 02:59 PM   #9
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Quote:
Originally Posted by Bigmista View Post
Yes. But my pallette isn't sophisticated enough to tell one smoke from another.
You are not really supposeed to. The flavor of the meat changes slightly!

Seriously try different combinations and see what taste is your preference. Surely, you can tell when something has been smoked with straight mesquite.
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Unread 09-06-2007, 03:39 PM   #10
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I enjoy oak as a good flavor for smoke in meats - I think a better example would be smoking on briquettes.

I never had smoked on fruit wood until this last year and really love the aroma from the smoker. I had a piece of plum the other day and I could smell the flavor coming from the smoker. It was awesome.

While I am at the hunting lodge I usually smoke on mesquite solely because we have a bunch of it around and it is free.
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Unread 09-06-2007, 03:55 PM   #11
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Quote:
Originally Posted by big brother smoke View Post
You are not really suppose. The flavor of the meat changes slightly!

Seriously try different combinations and see what taste is your preference. Surely, you can tell when something has been smoked with straight mesquite.
Don't think I ever had anything smoked with straight mesquite. Only mesquite lump.
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Unread 09-06-2007, 04:08 PM   #12
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Quote:
Originally Posted by Bigmista View Post
Don't think I ever had anything smoked with straight mesquite. Only mesquite lump.
Mesquite has a much smokier flavor than oak or hickory. Since I live in Texas half the barbecue is smoked on mesquite so I don't complain, but I do prefer a more mild smoke than mesquite, or using it in a combination with some other woods.
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Unread 09-06-2007, 04:59 PM   #13
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What the hell does "Not Important (I just use oak)" mean? JUST use oak? I think smoke IS important and I can get good flavor from JUST oak.
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Unread 09-06-2007, 05:11 PM   #14
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I voted that you have to have it. Not to win but to taste good. I personally have a thing for pecan and cherry mixed, but I don't have a problem with apple, oak or hickory either.

I do think that if you don't run some type of wood smoke across the meat while it's cooking that it will not be quite as tasty IMHO.
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Unread 09-06-2007, 05:19 PM   #15
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Quote:
Originally Posted by Countryhb View Post
What the hell does "Not Important (I just use oak)" mean? JUST use oak? I think smoke IS important and I can get good flavor from JUST oak.
I guess what I mean by that is for instance, I burn oak as a base wood, not for flavor. I add other wood for flavor. Sometimes I use apple, sometimes I use pecan. I never use oak for just flavor because to me oak doesn't add alot of flavor when using it as a base heat source.
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