Smoke Flavoring in BBQ

River City Smokehouse · 09-06-2007, 01:11 PM

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?

G$ · 09-06-2007, 01:39 PM

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.

willkat98 · 09-06-2007, 01:40 PM

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.

bbqjoe · 09-06-2007, 02:07 PM

I like wood too.

wnkt · 09-06-2007, 02:41 PM

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.

big brother smoke · 09-06-2007, 02:55 PM

Quote:

Originally Posted by wnkt

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

Bigmista · 09-06-2007, 02:57 PM

Yes. But my pallette isn't sophisticated enough to tell one smoke from another.

AlabamaGrillBillies · 09-06-2007, 02:58 PM

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.

big brother smoke · 09-06-2007, 02:59 PM

Quote:

Originally Posted by Bigmista

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.

tkuehn5410 · 09-06-2007, 03:39 PM

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.

Bigmista · 09-06-2007, 03:55 PM

Quote:

Originally Posted by big brother smoke

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.

tkuehn5410 · 09-06-2007, 04:08 PM

Quote:

Originally Posted by Bigmista

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.

Countryhb · 09-06-2007, 04:59 PM

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.

CajunSmoker · 09-06-2007, 05:11 PM

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.

River City Smokehouse · 09-06-2007, 05:19 PM

Quote:

Originally Posted by Countryhb

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.

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

09-06-2007, 01:11 PM	#1
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	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? __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

09-06-2007, 01:40 PM	#3
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	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. __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

09-06-2007, 02:57 PM	#7
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Yes. But my pallette isn't sophisticated enough to tell one smoke from another. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

09-06-2007, 02:58 PM	#8
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama Downloads: 0 Uploads: 0	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. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. Check us out! http://www.algrillbillies.com Its grillin' time ya'll.

09-06-2007, 01:39 PM	#2
G$ is One Chatty Farker Join Date: 01-01-05 Location: Southern Arizona Downloads: 0 Uploads: 0	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.

09-06-2007, 02:07 PM	#4
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	I like wood too.

09-06-2007, 03:39 PM	#10
tkuehn5410 Full Fledged Farker Join Date: 12-16-06 Location: Lubbock, TX Downloads: 0 Uploads: 0	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. __________________ New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer

09-06-2007, 04:59 PM	#13
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	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. __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

09-06-2007, 05:11 PM	#14
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	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. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

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