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#1 |
Pope & Young
Join Date: Sep 2007
Location: Franklin, Tx
Hunt In: Panola Co and Robertson Co
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About to throw some steaks on the grill and got to thinking. Is there any difference on the taste of the meat whether you use oak, hickory, pecan, mesquite, or even plain ole charcoal?
I would bet not. What say you? |
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#2 |
Pope & Young
Join Date: Sep 2008
Location: San Marcos/Hempstead
Hunt In: Jim Wells
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Taste the meat not the heat #hankhill
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#3 |
Pope & Young
Join Date: Dec 2006
Location: Wise County
Hunt In: Wise County
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Grilled no, smoked yes.
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#4 |
Pope & Young
Join Date: Jul 2010
Location: Magnolia
Hunt In: The woods
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Just cooked some steaks also. On gas.
They were superb. As where the fresh picked squash and dug new potatoes that also got cooked on the grill. Wifes baked beans not half bad either. Think I'll make another whasky and hibernate Sent from my SM-G930V using Tapatalk |
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#5 | |
Eight Point
Join Date: Jun 2017
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#6 |
Eight Point
Join Date: Oct 2006
Location: Dallas
Hunt In: Wise, Jack and Collin
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No doubt can taste mesquite in a steak
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#7 |
Pope & Young
Join Date: Sep 2009
Location: West Texas
Hunt In: The World
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If you have decent taste buds YES, you can absolutely taste the difference.
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#8 |
Pope & Young
Join Date: Oct 2006
Location: Llano.
Hunt In: Pleasanton
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Definitely a difference between oak and mesquite on bbq. Steak, idk. All I ever use is gas at home and mesquite at the ranch.
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#9 |
Ten Point
Join Date: Jan 2008
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If wood is well seasoned and not green and cooked over coals it would be difficult to tell. On a smoker or barbecue where long term smoke contact is made a person with a delicate palate may be able to tell.
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#10 |
Ten Point
Join Date: Dec 2006
Location: Austin, Tx
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taste the meat not the heat
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#11 |
Pope & Young
Join Date: Sep 2009
Location: Seguin, Tx
Hunt In: S/Central Tx
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The difference between gas and charcoal of all types is taste. I do not like gas-grilled meats, never have.
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#12 |
Ten Point
Join Date: Jan 2017
Location: Sisterdale
Hunt In: Sisterdale and el dorado , Jeff Davis, refugio/sinton , San perlita
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And remember “ the heat of the meat, is proportional to the angle of the dangle “
![]() IMO mesquite is a higher temperature burning coal And sears high end steaks and fajitas to maximum flavor Oak for cheap longer cooking cuts Hackberry or walmanized yellow pine seems to be flavor of choice EAST of the Brazos River Last edited by pilar; 05-20-2019 at 09:21 PM. |
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#13 |
Ten Point
Join Date: Aug 2013
Location: Round Rock
Hunt In: Georgetown, Granger and Ozona
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I’ll typically smoke a 1.5” steak with mesquite until it reaches 120, then let rest for 20 min. Get the cast iron skillet hot and sear for 1 min on each side. Smoke brings any type of protein to the next level.
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#14 |
Pope & Young
Join Date: Oct 2006
Location: Wimberley
Hunt In: San Saba
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Always mesquite for grilled meats. It's a Texas thang.
Smoking bbq they can all produce similar results. Sent from my SM-G950U using Tapatalk |
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#15 |
Pope & Young
![]() Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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Absolutely grilled and smoked I can taste the difference in woods.....
Smoked on all easily.. Grilled with mesquite, oak and pecan easily me although I rarely grill with pecan since its not as readily available to me as the others. Save it for the smoker. Mesquite is the preferred on the grill though...by far.. Mesquite is the easiest of them all to distinguish. . Last edited by Smart; 05-20-2019 at 09:23 PM. |
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#16 |
Ten Point
Join Date: Oct 2008
Location: Rockwall
Hunt In: Kent county
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#17 | |
Pope & Young
![]() Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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I agree. For quick easy cooks during the week on a well season grill, gas is good enough for us. I use wood on the weekends when I have more time to burn down some coals. . Last edited by Smart; 05-20-2019 at 09:42 PM. |
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#18 | |
Pope & Young
![]() Join Date: Sep 2007
Location: El Campo
Hunt In: Jackson County and Utopia
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#19 | |
Pope & Young
Join Date: Jul 2010
Location: Magnolia
Hunt In: The woods
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After work, shooting practice etc I ain't got time for coals. The perfect steak cook for me is light the fire pit around 4. Have adult refreshments till about 630 or 7. Shovel coals from big fire pit to steak cooker. Cook steak. Eat steak. Return to fire pit with more refreshments and a toothpick to tell lies and throw dishes in the fire Sent from my SM-G930V using Tapatalk |
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#20 |
Pope & Young
![]() Join Date: Apr 2008
Location: Madisonville
Hunt In: Madison and Colorado County
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![]() Red hot charcoal Sent from my iPhone using Tapatalk |
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#21 |
Pope & Young
Join Date: Aug 2008
Location: Quitman, Tx.
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Mequite for sure. Plus it gives me a pounding headache almost instantly. No idea why but always does
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#22 |
Ten Point
Join Date: Jul 2014
Location: Plano
Hunt In: Wood County
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Put me in the same camp as BoB and Smart. Mesquite for steaks. Pecan, Hickory and oak (in that order) for BBQ. I can also go with charcoal for steaks in a pinch. And yes, there is a difference.
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#23 |
Pope & Young
Join Date: Jul 2007
Location: Lake Fork
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#24 | |
Pope & Young
Join Date: Dec 2007
Location: Leander
Hunt In: San Saba
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Although sometimes I do mostly oak with a little mesquite for BBQ chicken. |
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#25 |
Ten Point
Join Date: Feb 2011
Location: Austin Area
Hunt In: Texas
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I like them all except charcoal. Most certainly can taste difference in each.
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#26 |
Ten Point
Join Date: Jul 2014
Location: Plano
Hunt In: Wood County
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#27 |
Eight Point
Join Date: Sep 2018
Location: Palestine TX
Hunt In: Anderson County and Colorado
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I told my wife to taste the meat and not the heat once.
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#28 |
Ten Point
Join Date: Oct 2017
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Yes, there is definitely a difference in the flavor, depending on what wood you use. There is some wood you do not use, no matter what. Then some that will make any meat taste great.
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#29 |
Pope & Young
Join Date: Dec 2009
Location: Fort Worth, Tx
Hunt In: Jones County and Missouri
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I'm pretty much charcoal only at home. Gas grill hasn't been used in years. However if I have access to wood at the ranch coals are preferred. Mesquite isn't my first choice but is okay. Pecan, hickory and oak before mesquite.
I prefer applewood for smoking meat. Gary |
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#30 |
Ten Point
Join Date: Jan 2017
Location: Sisterdale
Hunt In: Sisterdale and el dorado , Jeff Davis, refugio/sinton , San perlita
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I had a 50 foot tall pecan tree fall on my house, and I guess people around San Antonio don’t like pecan wood because I couldn’t even give it away, finally had to hire someone to haul it all away, a whole 18 wheeler loaded down and another one full of ground up stuff
What a waste |
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#31 | |
Pope & Young
![]() Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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People love pecan wood when it cut and split for them.. Its the work they don't like.. ![]() |
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#32 |
Ten Point
Join Date: Jan 2017
Location: Sisterdale
Hunt In: Sisterdale and el dorado , Jeff Davis, refugio/sinton , San perlita
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#33 |
Pope & Young
Join Date: Sep 2007
Location: S.Texas
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Cooked up some steaks today, used one large piece of post oak and small chunks of mesquite to grill. I could absolutely tell the difference between most woods and charcoal grilled meats.
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#34 |
Pope & Young
Join Date: Sep 2010
Location: N Texas
Hunt In: Public
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I prefer hickory above all.. also, if you aren't using a chimney like this (below) to start you charcoal, youre missing out. white hot coals in 15 mins and ZERO lighter fluid needed.. I bought a bag of matchlight for my FIL yesterday and all I could smell was lighter fluid.
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#35 |
Ten Point
![]() Join Date: Jan 2016
Location: Sugar Land
Hunt In: Leon,Madison and Zavalla
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Yes you can taste the difference, if you do not think you can taste the difference in the wood you are cooking with, try cooking using cedar.
Story: we had a pile of pecan, oak and mesquite at the lease. Another lease member went up one weekend with some fiends and had one heck of a bonfire with the pile and of course wood. We arrive with steaks to prepare to find out the wood was gone. We thought oh there is some cedar, we will just use that. We ended up throwing the steaks away and driving into town to eat one hour each way. |
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#36 |
Ten Point
Join Date: Sep 2016
Location: van vleck
Hunt In: LOOKING
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#37 | |
Pope & Young
Join Date: Dec 2017
Location: Shepherd
Hunt In: East Texas
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Sent from my Moto Z (2) using Tapatalk |
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#38 | |
Pope & Young
Join Date: Oct 2006
Location: Wimberley
Hunt In: San Saba
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Flame grilled steak to mediun rare. Sent from my SM-G950U using Tapatalk |
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#39 |
Pope & Young
![]() Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
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#40 |
Ten Point
Join Date: Oct 2015
Location: Mesquite
Hunt In: where ever I can
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With lots of the charcoal, I can taste chemical. With my last stick smoker, I could taste creosote in the brisket. Much less if I wrapped the meat after 4 hrs. or so. I couldn't seal that smoker up so temps were too hot with mesquite, but I liked the meat taste better. I like gas for the convenience for grilling.
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#41 | |
Pope & Young
Join Date: Dec 2007
Location: Leander
Hunt In: San Saba
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If nothing else they would have stolen it during the night. |
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#42 | |
Pope & Young
Join Date: Oct 2006
Location: Allen, TX
Hunt In: Where ever I get a chance.
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#43 |
Ten Point
Join Date: Oct 2013
Hunt In: All over Texas
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IDK how strong yalls taste buds are to be able to smell odorless lighter fluid, but if you wait long enough after using it, the fluid burns away completely.
![]() I prefer the B&B real lump wood charcoal. It burns real hot and lights rather quickly. My dad used one of those chimney starters for as long as i can remember and it works great with just putting some news paper under it to light it. And every now and then if i'm feeling lazy, i will use the small pear burner to get it good and hot in not time flat. |
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#44 |
Pope & Young
Join Date: Jan 2012
Location: Savoy, Texas
Hunt In: Fannin/Grayson/Erath
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#45 |
Six Point
Join Date: Aug 2017
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I can tell the difference between oak, pecan, hickory, and mesquite. Prefer any of them to gas, charcoal, or electric smoker, but not as convenient.
Sent from my SM-G955U using Tapatalk |
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#46 |
Pope & Young
Join Date: Oct 2006
Location: Wimberley
Hunt In: San Saba
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I too must admit that as I get older I prefer the convenience of a gas grill alot. Needing to eat healthy and low fat has alot to do with it.
Sent from my SM-G950U using Tapatalk |
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#47 |
Pope & Young
![]() Join Date: Oct 2006
Location: Wise Cty
Hunt In: Young Cty
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I can tell the difference in mesquite, the rest is just smoke....as long as we aren't using pine/ceder/etc.
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#48 |
Pope & Young
Join Date: Oct 2007
Location: Mauriceville
Hunt In: SETx,La,Il,Ks,Mo
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Hickory gives steak a wonderful taste....that's why they cook with wood.
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#49 |
Six Point
Join Date: Jan 2011
Location: Katy, Tx
Hunt In: Lee, Bee, Nueces, Uvalde
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#50 |
Pope & Young
Join Date: Sep 2007
Location: Franklin, Tx
Hunt In: Panola Co and Robertson Co
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So, most here are saying they can tell the difference on what a steak is cooked over, even if it's on the grill for just a couple of minutes. I'm not talking about smoking, but grillin, where the meat is on for only a short time.
Looks like we need to do a taste test experiment!!! ![]() Cuz I just don't see yall being able to pick out which is which. ![]() |
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