Can you really taste the difference between

[bbq ron]

with a stick burner, you can tell the difference between all of them i think

 

[Dallas Dan]

Are you matching the right woods to the meat? That could be the reason.

Alder: A medium, tart smoke taste. Best with fish, meat, game.
Maple: Sweet, hearty smoke flavor. Best with fish, jerky, bacon.
Apple: A light sweet flavor. Superb with poultry, ham, sausage.
Hickory: Heavy smoke flavor. Best with beef, pork, game.
Mesquite: A light, smoke flavor. Best with fish, poultry, beef.
Cherry: Distinctive & delicious. Best with ALL dark meats, game.
Pecan: A rich, sweet flavor. Versatile, goes well with everything.
Oak: Heavy smoke flavor. Is best with beef, lamb and pork.
Grapevine: A strong smoke flavor. Best with beef and poultry.

 

[Soybomb]

I'd put money on me being able to call out mesquite, hickory, and pecan. Fruitwoods I can't tell apart as readily. Try smoking some chicken and go light on the rub and no sauce, really let the smoke flavors pop.

 

[Bamabuzzard]

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.

"Smoke", "flavor", I don't know which it is but I do know the taste of the end product is different with different kinds of wood.

 

[Lake Dogs]

"Smoke", "flavor", I don't know which it is but I do know the taste of the end product is different with different kinds of wood.

We've worked on our competition flavor profile to the point where actually it's just not as good with pecan at all and doesnt taste nearly as great with just hickory as it does with hickory and one (yes, one and only 1) split piece of red oak. We actually can taste the difference....

For chicken, in comps, we allow the smoke to burn off so there is no fresh wood going on the fire, it gets a small helping of very thin sweet blue hickory and sometimes I'll throw a chunk of apple on there just for fun.

 

[jestridge]

i don't think it make much difference when you use charcoal especially those little square thing it overpower the wood flavor

 

[Bill-Chicago]

Agreed with above, probably a function of the smoker itself.

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.

I quoted you in reverse order LD, because I agree some smokers will be burning wood, while others will smolder wood making identification of wood flavors more or less distinctive, but meat selection is also a big factor.

Turkey (as mentioned), chicken, and fish really seem to soak up the flavor or the wood being used (from my own observations).

Pork (butts) can be a little harder to pick up the exact flavors because alot of the meat is not being penetrated by the smoke. Cooked by the heat yes, but very little surface area to come in contact with the smoke.

Ribs: I taste the distintive smoke flavors in ribs, especially babybacks. Hell, the entire meat portion of the rib is pink and fully been affected by the flavor. Still love cherry wood the most on ribs.

Brisket, although plenty of surface area, is a bit tougher for me to discern when wood is being used. Maybe as it is one of the tougher cuts? Don't know.

Just my .02.

Good after lunch topic!


Edit: and Phil use to get his hands on mulberry that smelled/tasted like cotton candy. Never could get my hands on it here!

 

[Bill-Chicago]

Mesquite, I can definitely pick out if there is more than a small amount.

Mesquite has a muddy, earthy taste to it.

No?


.

 

[JD08]

I prefer my baby backs with cherry wood. I think it combines with my rub better than the other woods I've tried.

 

[Wampus]

I can't say I can (or have really tried) tell the difference in the finished meats. I can definitely tell the difference in the smoke coming from the smoker, but not sure I can in the meats.

As said, when I am using the stick burner, it's MUCH more distinct. Likely because it's burning cleanly (if I'm doing it right:becky instead of smoldering with charcoal. I distinctly recall coming out of the house one time and after smelling the stickburner saying, "Mmmmmmm.......cherry....."

I mostly attribute this to my sever lack of experience in this. I'd guess that those who can have been doing this a LOT longer than I have.

 

[brickie]

Mesquite tends to be a little too strong for my taste. Apple or cherry is what I use most.

brickie