Smoking (on grill) does wood type really matter?

[rich5674]

Hell no

I've been smoking chicken and pork for years and have tried all types of woods (I use chips) - mesquite, hickory, cherry, apple mainly. Last night I smoked a chicken with applewood - it was great but honestly I have yet to be able to tell the difference between wood types - they all pretty much taste the same to me. Now I don't have a dedicated smoker - just Webers (gas and charcoal) so maybe that's a reason - or maybe my palette is not refined

Anyone else feel this way? Just curious.

Lou

I'm not that picky but I basically go to nut woods with beef, fruit woods for pork. whatever for poultry. Cedar for salmon. Mesquite for firewood.

 

[gman51]

Personally I like hickory a lot more than mesquite. I tried using Chinese tallow and I only did it once. Yuck never again. I figured smoke is smoke but I beg to differ on that. I don't really care much for mesquite either.
But I don't really have a smoked thumb ,so to speak. I seldom get the meat to get real tender like some people can do. Supposedly smoked meat is not really healthy eating.

 

[susieqz]

well, it's entirely to yummy to be all that healthy.
to get it tender, all you have to remember is LOW N SLOW.
personally, i never smoke over the boiling point of water.

 

[ExcitableBoy]

Cuts like brisket, thick roasts and ribs require low 'n' slow to get tender. The key, though, is that the internal temp must reach around 203`F to break down connective tissue. Use an oven-proof meat thermometer stuck through the lid vent if your grill is not equipped with one, and aim for around 225`smoke temp. You can tell when the meat is done by "feel", or by experience. With ribs it's easy... when the meat peels back about a 1/4" from the bone tips it is done. (And don't forget to peel the "silver skin" from the inside of the ribs. It is inedibly tough and won't allow the smoke to penetrate sufficiently.)

Plan on 4-6 hrs cook time, at least, depending on the chunk of meat. You can get a lot of other things done while smoking... like having a good supply of beer to keep you occupied.

 

[Warren Sear]

...Thing is we have 3 large maple trees in our yard and save the pruned limbs. I'll cut them into chunks and use that more with chicken...

Snubbyfan, I also have a maple tree in my yard and I have thought about using pruned branches from it for smoking. When you use the wood, can it be green, or should it be dried for a time first?

 

[ExcitableBoy]

Snub must be busy with a rack of ribs and a stogie.

Use cured wood. I use a lot of soft maple off the trees in my yard, dried limbs that are taken down by heavy winds. Green wood will burn too cool and produce bitter creosote, ruining whatever you are attempting to smoke.

However, if you are trying to impart a certain flavor, say cedar for fish, then a handful of needles, still attached to smaller branches, is fine.

Let your taste buds rule your smoking. The best way to educate them is to experiment in small increments.

 

[snubbyfan]

Snubbyfan, I also have a maple tree in my yard and I have thought about using pruned branches from it for smoking. When you use the wood, can it be green, or should it be dried for a time first?

I let them sit and dry for about a year or so then cut them into chunks with a band saw.

 

[snubbyfan]

Snub must be busy with a rack of ribs and a stogie.

Use cured wood. I use a lot of soft maple off the trees in my yard, dried limbs that are taken down by heavy winds. Green wood will burn too cool and produce bitter creosote, ruining whatever you are attempting to smoke.

However, if you are trying to impart a certain flavor, say cedar for fish, then a handful of needles, still attached to smaller branches, is fine.

Let your taste buds rule your smoking. The best way to educate them is to experiment in small increments.

Actually we spent most of the day at the Y.
Tomorrow though, I got a coupla sirloins, a Sabor Cubana Maduro in Torpedo cigar, cold beer and bunches of hickory for the grill.

 

[ExcitableBoy]

Actually we spent most of the day at the Y.
Tomorrow though, I got a coupla sirloins, a Sabor Cubana Maduro in Torpedo cigar, cold beer and bunches of hickory for the grill.

Wish I could do the same, but I'm down for the count for at least another week. I got outnumbered by a few hundred yellow jackets and had to run for my life! No stings, but I found a divot that dropped me at full gallop. Smacked my knee into a big rock peeking above ground and did some damage. X-rays say nothing broken, but I have a helluva deep bone-bruise. Got a great fleshy rainbow from knee to instep, too. Don't know about cartilage until the swelling goes down. Can't even stand long enough to do the rack of ribs I've been jonesing about for over a week.

At least I can sit down for a few beers until then.

 

[rwsmith]

Or...

I suggest that you not use plywood.

Or formica. It just stinks a lot. Now I can tell the difference if something is smoked over old tires.

 

[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.