Smoking (on grill) does wood type really matter?

[TheHobbyist]

I didn't do much grilling this summer, sadly. It is one of my favorite things to do, but had too much going on (still do).

There is a definitive different in the taste imparted by different common woods used in smoking--to answer your question.

Last year, I'm guessing I grilled and smoked about 300 lbs of meat...anything from lobster, pizza, shark, salmon, catfish, steaks of various cuts, mac n cheese, different pork cuts, corn, beans, potatoes, squash, pineapple, a form of apple pie with spices and butter, and others.

I am not as experienced of a cook as some on here though! My three biggest observations are: 1) control temp./keep low for what you are cooking; 2) the time you leave wood/smoke will vary the flavor; and 3) be present and attentive to the grill...this does not mean constantly flipping anything...just watch it...occasional flare ups are ok...just do NOT over cook anything.

 

[susieqz]

thehob is correct, except for one thing.
you do not need to be present at all.
you get a remote sensor that tells you both the temp of the
smoker n the IT [internal temp] of the meat.
you insert a probe into the meat n another on the grill rack.
then, you can stick the remote in your pocket n you can do whatever you want while knowing what's going one in the smoker at all times.
you never make mistakes this way.
you can even set the remote to beep when the IT reaches the temp that says the food is fully cooked.

 

[TheHobbyist]

Hi Susie,

You are correct. I just enjoy being by the grill and having a beer with friends or just relaxing on the farm. There is tons of technology/gadgets now associated with grilling. I don't know, I like my food to be not perfect, yet perfect flavor if that makes sense.