Steak! Wood or not?

[lantern]

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]

Throwing some chunks on the coals is the only way I grill

 

[bigeater]

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]

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]

www.grillkings.com

 

[gmanNJ]

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: