Help me settler a argument please. - Page 2

SirPorkaLot · 09-22-2020, 08:25 AM

It varies based on how long it’s seasoned, but I’m with the crowd.

Mesquite
Hickory
Oak

I find oak to be very mild.

thirdeye · 09-22-2020, 08:49 AM

Years and years ago I got into smoking. Since then I’ve turned most of my buddies onto it. This is how it happens every time. I help them decide what type of smoker best fits the way they want to cook or I help them build one, or I build them a smoker.

I use the same approach. I hate to see someone buy a smoker on impulse and then wind up hating it

I answer tons of questions at first that shortens their learning curve tremendously. I learned by trial and error until I found this site and then learned much quicker. They all listen to about 90% of what I tell them before they start to do things on their own. They all have became good at Q’ing over time.

Following through with questions is part of any hobby, plus it can save your buddies some time and maybe money. My friends listen.... but the ones that absorb information become the best cooks.

Eventually they all start to think they know more than me and that’s ok. Maybe some do but this argument is driving me crazy. Partly because I’m not sure I’m right but I don’t want to give up to them.

Mission accomplished! This is what you want to happen. You don't want to create a clone of your cooking style. Think of it from their perspective.... your buddy starts on square one, and it takes a lot for them to eventually tell you "Hey, I think my last ribs were better than your's are". And in their eyes they are because these kind of things are subjective.

I’m listing these in alphabetical order so there’s no persuasion.

Hickory, Mesquite, White Oak.

Please list in order your thoughts on which is the strongest smoke flavor. #1 will be the most Smokey and so on from there.

For me, hands down mesquite is the strongest flavor wood when used in chunks or splits. Burned down, it's much, much mellower. And I like using good quality mesquite charcoal when cooking beef... Lazzari and B&B yellow bag are good examples.

I'll list hickory second but honestly I don't have access to good quality cooking oak.

mcyork28 · 09-22-2020, 09:12 AM

Mesquite, hickory, white oak.

Sent from my Pixel 3 using Tapatalk

JAKs Q & brew · 09-22-2020, 09:18 AM

I agree with the M H O order.

To dig further,, How would everyone rank the different oaks? For this purpose let's just do red, white and post

Mike Twangzer · 09-22-2020, 11:42 AM

Is the argument settled yet ?

jzadski · 09-22-2020, 12:00 PM

M H O for sure but, I do really enjoy oak for beef. To me it's a match made in heaven

JEStucker · 09-22-2020, 03:45 PM

Mesquite
Hickory
White Oak

Of the choices given, that's my order from strongest to mildest.
I typically feel Mesquite is too strong and bitter, but I'm in Missouri, so it's not that common... we do have lots of Hickory and many varieties of Oak.
My preferences run sweeter and milder, usually oak mixed with apple, cherry, or peach. Pecan is my favorite when I can find it.

Shadowdog500 · 09-22-2020, 04:04 PM

Quote:

Originally Posted by 12ring

...Eventually they all start to think they know more than me and that’s ok. Maybe some do but this argument is driving me crazy. Partly because I’m not sure I’m right but I don’t want to give up to them.

I’m listing these in alphabetical order so there’s no persuasion.

Hickory, Mesquite, White Oak.

Please list in order your thoughts on which is the strongest smoke flavor. #1 will be the most Smokey and so on from there.

Thanks

Were you right?

12ring · 09-22-2020, 04:44 PM

Quote:

Originally Posted by LYU370

Agree with the above comments. But that brings up a question, what is your opinion and the opinion of your friends? Just curious.

Thanks for the responses everyone. I WIN!!! Argument settled.

I should have mentioned that we were talking about all wood types being equally seasoned.

My order was Mesquite, Hickory and then white oak. Another buddy was H,M,O which isn’t that big of argument but the 3rd buddy was insistent on white oak being the strongest. That’s when the arguing started.

He’s a stubborn SOB so this might turn into a cook off of some sort to further prove him wrong.

Thanks.

CivilTrojan · 09-22-2020, 05:22 PM

Quote:

Originally Posted by 12ring

Thanks for the responses everyone. I WIN!!! ...this might turn into a cook off of some sort to further prove him wrong.

Thanks.

If the result is a cook off, everybody wins!!

halfcocked · 09-22-2020, 06:55 PM

It's all up to taste and that cannot be disputed. To each his/he own taste.

SDAR · 09-22-2020, 07:04 PM

There is a big difference in mesquite in regards to north or south of San Antonio in Texas. The difference is regarding the amount of water it takes for the tree to survive the living environment. Mesquite can survive either wet or very arid environments. The arid areas have much more creosote type oils in it to help survive. I’m sure the other woods are similar. South Texas mesquite and post oak is really good for smoking because of lower amounts of the long chain molecules it takes to survive.

SDAR · 09-22-2020, 07:22 PM

Mesquite from the arid parts is better for very hot cooking. Can you say steak?

P0234 · 09-24-2020, 10:16 AM

I agree with the order MHO as most do BUT I will say some people are wired very differently!

A quick article that touches on some differences:

https://www.popsci.com/science/artic...d-good-others/

Shiz-Nit · 09-24-2020, 10:30 AM

Quote:

Originally Posted by WeberWho

Mesquite
Hickory
White Oak

This

09-22-2020, 08:25 AM	#16
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	It varies based on how long it’s seasoned, but I’m with the crowd. Mesquite Hickory Oak I find oak to be very mild. __________________ John

09-22-2020, 08:49 AM	#17
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Years and years ago I got into smoking. Since then I’ve turned most of my buddies onto it. This is how it happens every time. I help them decide what type of smoker best fits the way they want to cook or I help them build one, or I build them a smoker. I use the same approach. I hate to see someone buy a smoker on impulse and then wind up hating it I answer tons of questions at first that shortens their learning curve tremendously. I learned by trial and error until I found this site and then learned much quicker. They all listen to about 90% of what I tell them before they start to do things on their own. They all have became good at Q’ing over time. Following through with questions is part of any hobby, plus it can save your buddies some time and maybe money. My friends listen.... but the ones that absorb information become the best cooks. Eventually they all start to think they know more than me and that’s ok. Maybe some do but this argument is driving me crazy. Partly because I’m not sure I’m right but I don’t want to give up to them. Mission accomplished! This is what you want to happen. You don't want to create a clone of your cooking style. Think of it from their perspective.... your buddy starts on square one, and it takes a lot for them to eventually tell you "Hey, I think my last ribs were better than your's are". And in their eyes they are because these kind of things are subjective. I’m listing these in alphabetical order so there’s no persuasion. Hickory, Mesquite, White Oak. Please list in order your thoughts on which is the strongest smoke flavor. #1 will be the most Smokey and so on from there. For me, hands down mesquite is the strongest flavor wood when used in chunks or splits. Burned down, it's much, much mellower. And I like using good quality mesquite charcoal when cooking beef... Lazzari and B&B yellow bag are good examples. I'll list hickory second but honestly I don't have access to good quality cooking oak. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

09-22-2020, 09:12 AM	#18
mcyork28 Babbling Farker Join Date: 11-15-13 Location: West Linn, OR	Mesquite, hickory, white oak. Sent from my Pixel 3 using Tapatalk __________________ LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender

09-22-2020, 09:18 AM	#19
JAKs Q & brew is one Smokin' Farker Join Date: 08-29-13 Location: Los Angeles, CA Name/Nickname : Jonah	I agree with the M H O order. To dig further,, How would everyone rank the different oaks? For this purpose let's just do red, white and post __________________ LSG IVC Mini, Primo Oval XL, 30" Santa Maria Grill, Carson Rodizio, Humphrey's Pint

09-22-2020, 12:00 PM	#21
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	M H O for sure but, I do really enjoy oak for beef. To me it's a match made in heaven __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

09-22-2020, 11:42 AM	#20
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	Is the argument settled yet ?

09-22-2020, 03:45 PM	#22
JEStucker Full Fledged Farker Join Date: 12-17-17 Location: That one particular harbor, So far, but yet so near Name/Nickname : Jeff	Mesquite Hickory White Oak Of the choices given, that's my order from strongest to mildest. I typically feel Mesquite is too strong and bitter, but I'm in Missouri, so it's not that common... we do have lots of Hickory and many varieties of Oak. My preferences run sweeter and milder, usually oak mixed with apple, cherry, or peach. Pecan is my favorite when I can find it. __________________ VERY Ugly Drum Smoker, 22" Weber Kettle

09-22-2020, 06:55 PM	#26
halfcocked is One Chatty Farker Join Date: 07-09-19 Location: Miami, Florida Name/Nickname : George	It's all up to taste and that cannot be disputed. To each his/he own taste.

09-22-2020, 07:04 PM	#27
SDAR Quintessential Chatty Farker Join Date: 09-20-11 Location: Ohio Name/Nickname : Allen	There is a big difference in mesquite in regards to north or south of San Antonio in Texas. The difference is regarding the amount of water it takes for the tree to survive the living environment. Mesquite can survive either wet or very arid environments. The arid areas have much more creosote type oils in it to help survive. I’m sure the other woods are similar. South Texas mesquite and post oak is really good for smoking because of lower amounts of the long chain molecules it takes to survive.

09-22-2020, 07:22 PM	#28
SDAR Quintessential Chatty Farker Join Date: 09-20-11 Location: Ohio Name/Nickname : Allen	Mesquite from the arid parts is better for very hot cooking. Can you say steak?

09-24-2020, 10:16 AM	#29
P0234 Knows what a fatty is. Join Date: 08-01-20 Location: US Name/Nickname : dan	I agree with the order MHO as most do BUT I will say some people are wired very differently! A quick article that touches on some differences: https://www.popsci.com/science/artic...d-good-others/