Quick Poll: What kind of smoke do you use, if any, when cooking steaks?

TRex

I usually use a single mesquite chunk during the dwell period for filets, ribeyes, strips, etc, but I read below of somebody using cherry on some filets - so I began to wonder, maybe I'm missing out on something . . . .[p]So, what do y'all use?[p]Happy Monday![p]TRex

Pakak

Nada - just the smoke from the lump is all.

GrillMeister

TRex,[p]Mesquite or Jack Daniels barral chips for my steaks.[p]Cheers,[p]Ed

fishlessman

TRex,
i have 2 big boxes of wood,1 is cherry and the other hichory. i usually mix the two for everything but turkey. for turkey i have some pecan pellets that i bought long ago.i like the combo of the cherry/hickory.

Unknown

TRex, not big on extra smoke , but mesquite most of the time on steaks.

Unknown

TRex,[p]- JD barrel[p]- Mesquite[p]- nothing[p]Best,[p]CTB

Yazoo

TRex,[p]Good ole hickory. I know folks use cherry to smoke with, but somebody told me there's something odd about cherry and you shouldn't use it for smoking. I'm not sure he BBQs much, but he does own a sandwich shop, so I figure he knows something about food. Anybody know what he might of meant?

WessB

TRex,
I almost never use any with steak, if I do, I use either mesquite or Jack Daniels chips...[p]Wess

mad max beyond eggdome

TRex,
for trex steaks and prime rib, i really like jack daniels chips. . .not a lot, just gives it a little more umph than the straight lump. ...

Prof Dan

TRex,[p]Oak chunks. Strong smoke flavor. I use the 3/3/4 method, so it soaks up lots of smoke during the dwell.

tn slagamater

TRex, hickory, occasionly white oak or a mix of the two.

JimboBQ

TRex,
Mesquite chips for steaks.They're always available here. Chunks are not as readily available around here.[p]Jimbo

Essex County

fishlessman,
Do you get your smoking wood locally? I haven't found anything but chips in the hardware stores north of Boston.[p]Paul

fishlessman

Essex County,
got it online, dont remember where. bought about thirty pounds of each in chunks

fishlessman

Essex County,
im thinking it was this place www.barbequewoodchips.com

TRex

Thanks everyone. Looks like I need to try these Jack Daniels chips - I've seen them several times but never purchased. Will give 'em a whirl.[p]A nice warm bowl of chili to you (hey, who says Houston doesn't have seasons?),[p]TRex

Inna Avrelina

I like Jack Daniels barrel chips the best. If I use a second choice, it would be mesquite. I get the Jack Daniel Chips from either Walmart or K-Mart. Usually I go to K-Mart because it is almost deserted while it is elbow to elbow in Wally World.

Unknown

TRex, I usually use mesquete. Lately I used Cherry that I liked alot. Have also used Jack Daniels with good success.

Unknown

Essex County, Check out Peoples Wood, I think that it is somewhere in your part of the country. I have ordered from them before and gotten some primo chunks.
http://www.peopleswoods.com/orderform.htm

Steve-B

TRex,[p]Oak[p]I have been wondering if apple you be good.[p]Steve-B

Smokey

TRex,[p]No smoke, just a bis a** flame! When the egg is up around 800 degrees, all I can see and feel is one hot a heck fire!![p]The flash back can be kinda cool to!

Rumrunner

TRex, cherry on ribeyes and strips

Spring Chicken

TRex,
I really haven't given much thought to adding smoke to my steaks. I figured they were on and off so quickly that the smoke wouldn't add much to the flavor. After reading some of the posts below I just might try it next time. My first choice would probably be mesquite but I may end up trying most of the regular smoking woods. Chicken on the Egg tonight before it gets too cold to be outside.[p]Spring "Near The Freeze Line" Chicken
Spring Texas USA

Jopa

TRex,
I use a mix of peach and oak

Unknown

Essex County,[p]Backyard barbecue now sells wood chunks. They just filed bankruptcy and everything is 20 to 40% off. You can find them in Burlington, Hyannis and Framingham.[p]

Unknown

TRex, could someone explain how you could possibly have enough time to get a smoke flavor on a steak when you sear at 650* and up then dwell at 450* until the steak is done.[p]not trying to be a smart a$$ but i don't see how this would be possible in such a short period of time and without the wood starting to outright burn at those temps[p]reg

Prof Dan

reg,[p]Yes, the wood starts to burn, and it generates a lot of smoke. If you sear the meat and then"dwell" [shut the vents], a whole lot of smoke gets trapped and it soaks into the meat right away.[p]I have done steak with and without wood, and wood adds a strong smokey taste. Not everyone likes it that way, but I would put smoke in my oatmeal, if I could.[p]

Dixie_Flyer

TRex,[p]I use jack daniels wood chips

Old-n-Grey

Prof Dan,[p]You know, a little liquid smoke in the oatmeal might just sell! You may be on to something. Top it with some shrimp? I had shrimp on cheese grits, why not oatmeal! Haaa!!

thirdeye

TRex, It would be oak or pecan.

willmw

TRex,
Add me to the list of Jack Daniels Chip users. I won't do a steak without them. Well, I will...but I really like them. ;-)