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Smoke and flavor

Flashback BobFlashback Bob Posts: 519
edited 2:05AM in EggHead Forum
Recently someone posted here about the kids noticing that everything he cooked on the Egg tasted just like hot dogs.[p]Well yesterday I had the same thing happen with some marinated steak tips. I was trying some apple wood for smoke and I thought that was what did it, but it turned out to be the marinade. The smoke just enhanced it a bit. (Note: the turkey tips I cooked before and the scallops I cooked with the smoke all tasted great.)[p]I know I love ribs cooked with hickory, but what kind of smoke (other than mesquite)is good for steak/beef? If you had an expensive, once-a-year cut of beef on the grill, what would you use for smoke? Or would you use any smoke?

Comments

  • stikestike Posts: 15,597
    Flashback Bob,
    i don't add any more smoke to steaks than maybe a couple oak twicks or that bit of hickory. i toss them in at the end on a clean burning fire.[p]not much, just a hint

    ed egli avea del cul fatto trombetta -Dante
  • SkyRiderSkyRider Posts: 41
    Flashback Bob,
    If haven't tried Pecan, give it a test hop...seasoned is better than green, but both will do...good luck

  • onelegchefonelegchef Posts: 119
    Flashback Bob,
    1st choice of smoke would be mesquite, 2nd hickory are pecan. for seasoning DP Shakin-the-tree or EVOO salt and pepper. Let wood chunks burn clean no white smoke coming from top vent. Should be great.
    Bobby-FTW,TX

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