allboy
Full Fledged Farker
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.
Steak! Wood or not?
- Thread starter allboy
- Start date
Okie Sawbones
Banned
Call the MPs... mesquite smoked porterhouse steaks.
jeffreywp1
is one Smokin' Farker
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.
allboy
Full Fledged Farker
code3rrt
Babbling Farker
Absolutely love a little mesquite on a good steak!
KC
KC
Dadeo719
is one Smokin' Farker
I always throw some piece of wood on no matter what. Love a super thick ribeye with mesquite.
All great woods. I never use a fruit wood with beef but Pecan ain't bad either.
saseekutz
Full Fledged Farker
I grill with pecan or oak chunks, love it!
sliding_billy
somebody shut me the fark up.
I normally add hickory chunks when grilling with my OTG. Cooking a steak over straight sticks... even better.
silverfinger
Babbling Farker
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.
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
Babbling Farker
I always smoke my fiorentina and panzanese steaks! I do prefer red oak! For me mesquite is too strong!
qman
Babbling Farker
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.
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.
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.
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
Full Fledged Farker
[ame]https://twitter.com/TheFoodLab/status/469506351303892992[/ame]
Vision
is Blowin Smoke!
Always. A small chunk of hickory and reverse sear.
