Filet: Any Suggestions on Wood

kmellecker

I'm going to throw on some filets this afternoon and would be interested in other wood choices rather than hickory. I've used hickory in the past and the flavor is just a little strong for the tenderness of the meat. Any thoughts would be appreciated.

Ripnem

Maybe you would like Pecan. I rarely use any smoke wood on beef, I feel the lump alone adds plenty of flavor. Some will say Oak, but not me. I'd say go without and see what you think.

Lawn Ranger

I'd just use the lump. I never add smoke wood for steaks. TRex all the way, however.

Mike

Carolina Q

I use mesquite or oak for steaks. But if hickory is too strong for ya, you might want to pass on those.

Unless you meant filet of salmon or something. In which case, alder might be good.

Davekatz

I don't typically add smoking woods to steaks. The lump provides plenty of flavor and the steaks just aren't on that long.

If I do use any it's grapevine - tart and fruity. It goes with steak just like wine does.

kmellecker

Thank you one and all. All your thoughts on just using the lump for flavor sounds like the best way to go. Why ruin a great steak with false flavor. Thanks again. It's nice to have immediate access to you Pros on the forum.

NC-CDN

I usually don't, but have used hickory and those whiskey barrel chips. One or the other. I really only throw in a couple of pieces. So just to get a hint of smoke. Works great.

Mainegg

for those I just salt and pepper and give a good hot sear. then bring up to your fav temp. we go 135+/- and top with a small dab of herb butter and blue cheese crumbles... crusty bread and a fresh salad... heaven no smoke but for the lumps I forgot to say LOL

Spring Chicken

There are probably hundreds of woods used for smoking but not all are readily available or understood. A few years ago I ran across this list and posted it. Now would be a good time to post it again.

Spring "Smoke 'em If You've Got 'em" Chicken
Spring Texas USA

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Woods for smoking:

Acacia is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.

Alder has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.

Almond give a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.

Apple is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).

Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Ash has a light, unique flavor. This wood burns fast.

Black Walnut has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.

Birch has a similar flavor to maple. This wood is good with pork and poultry.

Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.

Chokecherry has a bitter flavor and should only be used in small amounts for short period of times.

Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.

Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.

Crabapple is very similar to apple wood and can be used interchangeably.

Fruit, like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.

Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.

Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.

Hickory adds a strong flavor to meats, so be careful not to use to excessively. It’s good with beef and lamb.

Lemon is a mild wood that produces a good, smoky flavor. A good wood for any meat.

Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.

Maple, like fruit wood gives a sweet flavor that is excellent with poultry and ham.

Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.

Mulberry is sweet and very similar to apple.

Nectarine is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.

Orange is a mild wood that produces a good, smoky flavor. A good wood for any meat
.
Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Pear is similar to apple and produces a sweet, mild flavor.

Pecan burns cool and provides a delicate flavor. It’s a much subtler version of hickory.

Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.

Other good woods include: avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzita, olive, range, persimmon, pimento, and willow

You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. I have a fondness for Jack Daniel whiskey barrel wood.

Woods to AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.

Scotty's Inferno

This may be a repeat of what other have said, but for me, there is nothing like mesquite for beef. Scott

Carolina Q

Hmm, I've never used sassafras, but I understand it can indeed be used for smoking. Apparently not a flavor that everyone appreciates, but others seem to love it. Don't see much of it around here, but I have seen some. Might have to give it a try.

Google sassafras smoke wood.

And thanks for reposting that list!!

kmellecker

That's a great list, thanks for posting. It's already in my Bookmarks. Thanks again to all.

[Deleted User]

Thanks Mr Chicken!
Great list but there was a mistake- after hickory it said use for beef and lamb-which I would never do. On the other hand, PORK is EXCELLENT with hickory- but it says nothing about that.

I'm just sayin, that's all

NC-CDN

Flashback Bob wrote:

Thanks Mr Chicken!
Great list but there was a mistake- after hickory it said use for beef and lamb-which I would never do. On the other hand, PORK is EXCELLENT with hickory- but it says nothing about that.

I'm just sayin, that's all

Yep. Hickory is the standard for BBQ.

Cruezn

I prefer my steak without smoke, just the lump as well. I have used hickory in the past, and it is pretty good. Mesquite is too strong for me.

Rolling Egg

Mesquite on steaks.