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What smoking chips to use for roast beef?

Ham and EggHam and Egg Posts: 28
edited November 2011 in EggHead Forum
I'm cooking a roast beef this afternoon, and was wondering what the group has used for smoke flavour.  Thoughts?

Comments

  • I use mesquite when I do  beef

  • SqueezySqueezy Posts: 1,102
    Me too, but no more than 3 hrs. then switch to something sweet because too much mesquite can be bitter.
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • billyraybillyray Posts: 1,144
    If you can get your hands on some Red Oak, give it a try. We really like it.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • I did a standing rib roast last wed. for my inlaws. I used hickory chips (just a little) Very delicious....We could still taste some nice smoke flavor in our 2 day leftovers. Everyone has there own tast pref. You will probably not go wrong with any of theese recomendations. IMO do not oversmoke for your 1st run. especially with an expensive piece of meat. Good luck!
  • AD18AD18 Posts: 209
    Another vote for Mesquite, but in moderation. My experience has shown beef takes the stronger woods like Mesquite and Hickory very well.  But use them cautiously.  My worst smoke ever was beef and Mesquite.  Used the wood far too long and end product was almost uneatable....hidious.  Keep the sweeter fruit woods for fowl and pork.  Good luck.
    Large BGE, Weber 22.5 kettle, Weber Genesis
    Cobourg, Ontario
  • lousubcaplousubcap Posts: 12,804
    I too find that oak is a great choice for beef.  If you have some Jack Daniels soaked oak wood chips, so much the better.  But as mentioned above, go easy on the smoke.  Rib raosts don't need it for flavor.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • Thanks everyone, I'm about 2 hours into the roast, used a very modest amount of mesquite.  Will switch to hickory/sweet maple for finishing.  Using the drippings to make Yorkshire pudding which I will smoke while the roast rests before serving....while we eat - heat up the pumpkin pie with hickory too.  Can't wait.  gonna be good times...
  • I too find that oak is a great choice for beef.  If you have some Jack Daniels soaked oak wood chips, so much the better.  But as mentioned above, go easy on the smoke.  Rib raosts don't need it for flavor.
    I agree. JD chips are the bomb! If you ever see tobasco chips give them a try. Tobasco buys a lot of the barrels that JD is finished with and use them for several batches and then has them chipped. I'm not a big fan of extra smoke but they are incredible.

    Steve 

    Caledon, ON

     

  • lousubcaplousubcap Posts: 12,804

    Didn't know about the Tabasco version but will turn up the search. FWIW-I told my wife when we got married (29+ years on) that it didn't matter what she cooked, I could always standardize the taste with Tabasco-haven't recovered yet:)

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • SqueezySqueezy Posts: 1,102

    Tabasco, that's the chili head's version of ketchup ... there are so many 'better' chili sauces out there .... oh... and Frank's isn't one of them!

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Dude,

    I have over 1000 bottles of hot sauce in my collection and don't know why you thought I needed the pointer. Dave or Blair don't sell chips

    Steve 

    Caledon, ON

     

  • SqueezySqueezy Posts: 1,102
    Don't even know why I brought it up ... sorry LS ... must let coffee kick in before attacking the keyboard ... 8-|
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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