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What wood is good? (for beef)

IamtheEggManPDXIamtheEggManPDX Posts: 1
edited June 2012 in Beef
This is my first bge and although i have grilled & smoked many times, i have always used pecan and alder. Can anyone suggest a new horizon?

Comments

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Red oak
  • dlk7dlk7 Posts: 1,049
    I like cherry.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • brentseebrentsee Posts: 99

    I use Maple chunks

     

  • njlnjl Posts: 865
    Hickory chunks.
  • boatbumboatbum Posts: 1,273
    I like hickory or oak.   As you can see - personal preference rules.
    Cookin in Texas
  • EggdamEggdam Posts: 223
    Mesquite is good on beef also
  • tnbarbqtnbarbq Posts: 248
    hickory, oak, mesquite if you like a stronger smoke flavor.  Pictures of your efforts required!
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • lousubcaplousubcap Posts: 14,092
    Jack Daniels chips
    +1 or any oak...
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • GriffinGriffin Posts: 7,608
    Mesquite (but people outside of Texas seem to be funny about it), hickory or pecan.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Doc_EggertonDoc_Eggerton Posts: 5,095

    Mesquite or hickory are my choices for beef.

    Mesquite for smoked turkey.

    Apple, hickory, or mesquite for chicken.

    Apple or cherry for fish.

     


    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • MickeyMickey Posts: 18,503
    pecan and the jack daniels chips are also good
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • GriffinGriffin Posts: 7,608
    Tabasco chips if you want to add a bit of heat with your smoke.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • BYS1981BYS1981 Posts: 2,497
    I don't usually use wood chunks or chips, but the lump I use is mesquite. Be careful, a lot of guys think it is overpowering.
  • MikeGMikeG Posts: 174
    I just roasted then seared some tri-tip with a heavy dose of cherry and pecan FANTASTIC combo.
  • Thank you for all your thoughts on the subject of wood preference. I like mesquite for searing beef steaks, but i was testing the waters for low and slow. Thanks again to all.
  • JerkChickenJerkChicken Posts: 551
    I like the Jack Daniels for beef as well. 
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • Austin  EggheadAustin Egghead Posts: 3,815
    Mesquite pecan or oak all play well with beef
    Large, small and mini SW Austin
  • MudholeMudhole Posts: 26
    Red oak, if availble or.....pressure treated 2x4's
  • It depends on what you're going for...heavy smoke flavor-mesquite or hickory, more subtle apple, pecan, cherry.  
    When you have to shoot...shoot....don't talk!
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