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allboy
06-06-2014, 07:39 PM
So who likes so to add smoke/wood to the flavor of a steak? I mostly do it now by adding a small chunk of Oak, and sometimes a little Mesquite.

Okie Sawbones
06-06-2014, 07:42 PM
Call the MPs... mesquite smoked porterhouse steaks.

landarc
06-06-2014, 07:42 PM
Grilling over a oak fire coal bed is great for steak.

jeffreywp1
06-06-2014, 07:47 PM
I like to add small chunks of wood to the coals just before the food goes on. If its chicken, I just scatter the wood all over. If it is something that will flare up, I put the chunks on both sides of the cooking area.

Q Junkie
06-06-2014, 08:01 PM
I'm sorry I misunderstood the question.:redface: but yes grilling a really good steak does give me some.
:mrgreen:

allboy
06-06-2014, 08:08 PM
Good steaks are starting to cramp my wallet. This was a top sirloin at $3.99 a Lb. that was great tonight. I hope beef prices go down one day.

code3rrt
06-06-2014, 08:14 PM
Absolutely love a little mesquite on a good steak!

KC

trufunk
06-06-2014, 09:25 PM
Of course yes!

c farmer
06-06-2014, 09:30 PM
I use lump only sometimes. Or I may use one hunk of a lite wood

Dadeo719
06-06-2014, 09:32 PM
I always throw some piece of wood on no matter what. Love a super thick ribeye with mesquite.

Happy Hapgood
06-06-2014, 09:34 PM
All great woods. I never use a fruit wood with beef but Pecan ain't bad either.

saseekutz
06-06-2014, 09:52 PM
I grill with pecan or oak chunks, love it!

Hankdad1
06-06-2014, 10:50 PM
Steak + lump w/hickory, oak, maple---

sliding_billy
06-06-2014, 11:11 PM
I normally add hickory chunks when grilling with my OTG. Cooking a steak over straight sticks... even better.

silverfinger
06-06-2014, 11:29 PM
I enjoy a small chunk of wood with steak!
I do find that you can add to much wood flavor to your steak so I tend to use it sparingly.
Just my preference.

Enrico Brandizzi
06-07-2014, 02:29 AM
I always smoke my fiorentina and panzanese steaks! I do prefer red oak! For me mesquite is too strong!

qman
06-07-2014, 03:51 AM
I grill steak over a very hot bed of coals made up of mostly oak chunks, with a little lump to get everything started. Pecan sometimes.
One of the best neighborhood steak places I ever knew tossed chunks of green oak in with the charcoal on their grill and got fantastic results.

Gnarlbecue
06-07-2014, 05:45 AM
People always scoff when they see my wood chip bags next to my wood chunks.

In my opinion, wood chips are perfect for steaks. One or two pecan/hickory chips in the fire right after the sear can be the perfect touch, as long as you don't over-do it. Just a hint of smoke is all you need.

A chunk is way too much smoke for just a couple steaks. And even if I tamp it down to re-use the coals, I feel committed to burning that piece of wood on my next cook, whether or not that flavor makes any sense for what I'm cooking.

Chips are the way to go for anything hot and fast. Chunks are for low and slow.

Crakaveli
06-07-2014, 06:26 AM
https://twitter.com/TheFoodLab/status/469506351303892992

Vision
06-07-2014, 06:43 AM
Always. A small chunk of hickory and reverse sear.

lantern
06-07-2014, 07:32 AM
I enjoy a small chunk of wood with steak!
I do find that you can add to much wood flavor to your steak so I tend to use it sparingly.
Just my preference.

Exactly the same here. I find that if there's enough smokey taste that I start thinking BBQ(short ribs, brisket ect) instead of a good steak that I paid through the nose for.

wnkt
06-07-2014, 10:54 AM
Throwing some chunks on the coals is the only way I grill

bigeater
06-07-2014, 02:47 PM
that bad boy must be 2"or more thick.That's my kind of steak,looks good.do you turn them on the side to just cook the edges:icon_smile_tongue:.looks like a fairly hot fire,how long did you cook them on each side

jsimonson0
06-07-2014, 03:10 PM
So who likes so to add smoke/wood to the flavor of a steak? I mostly do it now by adding a small chunk of Oak, and sometimes a little Mesquite.

When given a choice, I cook my steaks over 100% wood. Hickory, oak, mesquite, and at one point dogwood. Tasty every single time.

Lake Dogs
06-07-2014, 03:21 PM
www.grillkings.com

gmanNJ
06-07-2014, 05:00 PM
I gotta agree with Gnarlbecue- wood chips are best for hot and fast

I set up indirect and over HOT coals put hickory and a touch of mesquite. meat on cool side, lid on all vents open. Chips are done quickly and the reverse sear is all set up. Meat takes on a tinge of smoky goodness and the finish on the hot side for a nice char while the steak is med to med rare is just a beautiful thing :whoo: