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hardwood suggestions for beef tenderloin

post #1 of 6
Thread Starter 

For Christmas dinner I'm going to smoke a beef tenderloin in my Okie Joe.  Never done one and I am looking for suggestions on what wood to use.  Thanks.

post #2 of 6

I use Pecan for just about everything myself, its my preferred flavor for beef, pork and chicken. Sometimes ill do a mix of Oak and a fruitwood like peach or cherry for beef. Im doing a brisky for Christmas and planning to use a mix of Oak and peach.

post #3 of 6
I always use Oak for cooking heat. I think it's somewhat of a neutral flavor. I put chunks on top of my Oak for about the first 1-1/2 to 2 hours. I usually use Hickory for beef, Cherry for pork and Apple for Chicken. That's my $0.02, Good luck and Merry Christmas
post #4 of 6
Quote:
Originally Posted by steviesmoker View Post
 

For Christmas dinner I'm going to smoke a beef tenderloin in my Okie Joe.  Never done one and I am looking for suggestions on what wood to use.  Thanks.

I like a blend of Pecan and Maple.  I also have used Pecan and Oak.  Both work great IMHO, I just prefer the Pecan and Maple better.

 

Smoke ON!

 

- Jason

post #5 of 6
I like cherry and pecan personally!
post #6 of 6
Quote:
Originally Posted by b-one View Post

I like cherry and pecan personally!

I have not used Cherry for a long time for beef.  I do use Black Cherry quite a bit for Chicken and Pork.  I think I might need to revisit it :)

 

 

Smoke ON!

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