Distinguishing different wood flavors?

[tallbm]

I agree with pretty much all you said but you must be burnt out on oak being Texan. Oak is absolutely my fave...

I'm definitely burnt out on it. Again I don't hate it but its just the norm for me.
It makes me think of how I approach my sushi.
The California roll is the safest simplest thing u can order and most times its imitation crab so I rarely order or eat it. I mean it taste good and all but it's almost not sushi so I'm burnt out on it as well lol.
I go for the true sushi (fish on rice), sashimi, or rolls that have some real fish and real umph to them lol.

 

[JCAP]

The stronger woods definitely stand out to me more than the milder woods. I don’t know if I could pick out anything except for mesquite, hickory, or “something else”. Maybe the more I do this the better I’ll get.

I stick mostly to fruit woods and pecan when I want something slightly stronger. My wife doesn’t like super smoke flavor as much as I do so I cater to that mostly.

 

[gmc2003]

I can't tell the difference between fruit woods, but I can tell the difference between hickory, fruit or Mesquite

Chris

 

[Tim P.]

I've been smoking for over 20+yrs. And have used everything from a charcoal to stick burner, pellet and gasser smoker. I've catered several weddings and parties so I know a couple of things but not claiming to be a know it all. I don't know if it's just me but from the beginning I don't really notice a difference between ribs smoked with apple wood or hickory or cherry. While there a subtle differences to me it's not really noticeable. Its almost like a Sommelier where they tell you what to look for in different wines (this one has a blackberry undernote with a bit of spice) too me it tastes like red wine. I guess what gets me are some people (mostly) with the pellet smokers and talking about using blends brings out different flavor profiles or how Applewood really brings out the pork flavor. I just don't taste it. IDK I don't have a refined palate so maybe its just me. Just a rant as I am bored.

I like your comparison of wood taste to wine. I think of those wine experts, Mmmm I can taste those Hickory Notes with a dash of Mesquite and Apple fragrances. I had a Masterbuilt smoker for years using wood chips. Now I have a Camp Chef using wood pellets. To be honest, I really could taste the wood flavor in the wood chips. The wood pellets? No, I can not tell the difference. Even smoker tubes with pellets, not getting the taste. But now Bourbon, I can tell there!!!!

 

[tallbm]

I like your comparison of wood taste to wine. I think of those wine experts, Mmmm I can taste those Hickory Notes with a dash of Mesquite and Apple fragrances. I had a Masterbuilt smoker for years using wood chips. Now I have a Camp Chef using wood pellets. To be honest, I really could taste the wood flavor in the wood chips. The wood pellets? No, I can not tell the difference. Even smoker tubes with pellets, not getting the taste. But now Bourbon, I can tell there!!!!

Hi there and welcome!
Keep in mind that most brands of pellets blend their woods so when u buy apple u are getting mostly some other wood with some apple thrown in, and so on.
It's kinda like a wine blend. If a wine doesn't have enough amount of a grape in it then they can't put that grape on the label AND sometimes u can find a 100% wine which is only the grape on the level.

Like most everything in this world it all has its place. Just make sure they aren't fooling you too much :D

 

[poacherjoe]

Great info. I see one that was missed but probably isn't readily available East of the Rockies . Mountain Mahogany . In Bishop California there is a shop that smokes everything they sell with it and it has rave reviews. It's a heavy very flavorful smoke . The place is called Mahogany Smoked meats. Google it . They sell the wood and will ship it to you.

 

[Tim P.]

Great info. I see one that was missed but probably isn't readily available East of the Rockies . Mountain Mahogany . In Bishop California there is a shop that smokes everything they sell with it and it has rave reviews. It's a heavy very flavorful smoke . The place is called Mahogany Smoked meats. Google it . They sell the wood and will ship it to you.

Nice to see this Link back up again. I just went to the Website you mentioned. I could not find where they sell the wood chips. But I might purchase a small order of Ham steaks or Sausages to try the flavor. Thanks the site.

Back to smoke flavor. I still had the best distinguished smoke flavor using wood chips in my Electric Masterbuilt. Using the Camp Chef wood pellets doesn't give me the same flavor. The Camp Chef is great though.

Best pellets where I can taste a little distinct flavor is Kingsford 100% Hickory sold at Ace Hardware. Also Cuisinart Maple/Bourbon and Cherry/Bourbon sold at Walmart. They use Bourbon barrels. The smoke alone smells great with these two.

I still will search out Mahogany wood. Found one site that sells 5 pound wood chunk bag for $59. Kinda high, still looking.

 

[poacherjoe]

Nice to see this Link back up again. I just went to the Website you mentioned. I could not find where they sell the wood chips. But I might purchase a small order of Ham steaks or Sausages to try the flavor. Thanks the site.

Back to smoke flavor. I still had the best distinguished smoke flavor using wood chips in my Electric Masterbuilt. Using the Camp Chef wood pellets doesn't give me the same flavor. The Camp Chef is great though.

Best pellets where I can taste a little distinct flavor is Kingsford 100% Hickory sold at Ace Hardware. Also Cuisinart Maple/Bourbon and Cherry/Bourbon sold at Walmart. They use Bourbon barrels. The smoke alone smells great with these two.

I still will search out Mahogany wood. Found one site that sells 5 pound wood chunk bag for $59. Kinda high, still looking.

Well they used to sell the wood you might call them and ask ? 12.99 per 3 pound bag

 

[chp]

Pine was interesting. Not sure if you saw it but ran a loin on 50/50 oak and pine. Was actually worried it would be a fail and creosote bomb but surprisingly pine is VERY subtle.

This brings up a question I have. Being in Colorado, we have a lot of wood that is not suitable for smoking such as the pines, firs, cottonwood, etc. So, I use mostly fruit wood and buy a little bit of hickory, mesquite or oak (mainly due to cost). What experience have you had trying these woods that should not be used to smoke in your smoker? Do they really ruin the food? Could I use them to bring my smoker up to temp before adding food? Could I use them as a backbone wood mixed with other typical smoking wood such as a fruit wood or oak?

 

[zwiller]

This brings up a question I have. Being in Colorado, we have a lot of wood that is not suitable for smoking such as the pines, firs, cottonwood, etc. So, I use mostly fruit wood and buy a little bit of hickory, mesquite or oak (mainly due to cost). What experience have you had trying these woods that should not be used to smoke in your smoker? Do they really ruin the food? Could I use them to bring my smoker up to temp before adding food? Could I use them as a backbone wood mixed with other typical smoking wood such as a fruit wood or oak?

I only ran that softwood mix once but plan to do more experimenting with it. From that experience I would say the common understanding that softwood ruins food is likely false. Maybe softwood that is not dry or something. That said, not entirely sure there was much flavor at all to it and very mild. I would definitely think you could use for starting and bringing up to temp at least. The idea of using softwood is very polarizing but I am interested in it due to the use of it in blackforest hams. Some guys use black walnut (which is hardwood) to smoke food but I wouldn't. Hope that helps.

 

[Bearcarver]

Some people who live in the Northern part of our Great Country get the opportunity to see the difference in Creosote, between Hard & Soft wood in the inside of a Woodstove Chimney.

Bear

 

[tallbm]

Isn't there something in pine and other conifer resins that when burning/smoked will make u sick or not feel so well if you get enough of it into the meat?

Was too lazy to google it but I thought there was something that was a factor like that.

 

[kc5tpy]

Hello smokngun. Sommelier! That's a big word for this country boy. LOL. Just teasin. I chew tobacco so it does mess up my taste buds a little. BUT.I have something you can try. 3 identical pieces of meat. Whatever you chose. Even a burger. Smoked identically. Don't soak the wood. That may be the problem if you soak the wood. Then it all tastes like wet wood. Just my opinion. 1 with hickory. 1 with pecan. And 1 with mesquite. You will taste the difference. Give it a try.
Danny