Steak! Wood or not?

[allboy]

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]

Call the MPs... mesquite smoked porterhouse steaks.

 

[landarc]

Grilling over a oak fire coal bed is great for steak.

 

[jeffreywp1]

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]

I'm sorry I misunderstood the question.:redface: but yes grilling a really good steak does give me some.
:mrgreen:

 

[allboy]

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]

Absolutely love a little mesquite on a good steak!

KC

 

[trufunk]

Of course yes!

 

[c farmer]

I use lump only sometimes. Or I may use one hunk of a lite wood

 

[Dadeo719]

I always throw some piece of wood on no matter what. Love a super thick ribeye with mesquite.

 

[Happy Hapgood]

All great woods. I never use a fruit wood with beef but Pecan ain't bad either.

 

[saseekutz]

I grill with pecan or oak chunks, love it!

 

[Hankdad1]

Steak + lump w/hickory, oak, maple---

 

[sliding_billy]

I normally add hickory chunks when grilling with my OTG. Cooking a steak over straight sticks... even better.

 

[silverfinger]

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]

I always smoke my fiorentina and panzanese steaks! I do prefer red oak! For me mesquite is too strong!

 

[qman]

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]

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]

[ame]https://twitter.com/TheFoodLab/status/469506351303892992[/ame]

 

[Vision]

Always. A small chunk of hickory and reverse sear.