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Old 10-12-2006, 01:19 PM   #1
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Smoking a couple large porterhouse steaks

I'm going to be smoking two 22oz porter house steaks tomorow night and when smoking the wood I use is usually hickery or cherry. I was wondering if anyone has ever used a type of wood that resulted in a flavor that just stood above the rest?


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Old 10-12-2006, 01:26 PM   #2
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I have never smoked anything myself so what I am able to say is just what I have heard so please take it with a grain of salt.

I have heard that if you are just smoking something for a few hours then you will not be able to tell the difference between types of wood. To actually taste the differences you need to smoke the meat for at least 6 hours.

Someone with more experience will come along and give you better advice real soon though I am sure.

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Old 10-12-2006, 01:27 PM   #3
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we have used apple, and pear, but our favorite is hickory.

if you want to try something different apple is very good too
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Old 10-12-2006, 05:20 PM   #4
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Hickory or Cherry. Personally, I couldn't wait that long for a great porter house, so they always just get grilled.
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Old 10-12-2006, 05:28 PM   #5
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I don't think it will take long to smoke those steaks. I would use an assertive wood like hickory.
Why not just build your fire with the wood and grill it over that. Would be better than "smoked" in my opinion.
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Old 10-12-2006, 07:15 PM   #6
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I'm in the same school as Gretchen on this one.

EDITED to say - my fav is Hickory chunks- by far!!! Those wood chips just don't give off much flavor.

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Old 10-12-2006, 07:55 PM   #7
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I'm in agreement with most of the posters: grill these great sounding porterhouses; use wood chips for some smoky flavor, perhaps hickory or mesquite.
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Old 10-13-2006, 06:08 PM   #8
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I have never smoked anything before and unfortunately I don't have any suggestions for you.

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Old 12-18-2006, 07:06 PM   #9
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Barbecue(slow, low temp cooking) and Smoking are best suited to tougher cuts of meat. The idea is to maintain a internal meat temp of 200f for a long period of time to break down the collagen in the meat. Something like a well marbled Porterhouse is better suited to grilling at a high temp to the desired doneness. If cooked "low and slow" the meat will be too "soggy" in texture.
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Old 12-18-2006, 07:15 PM   #10
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I'm with everyone else. Typically smoking means a low and slow cooking method with temps that rarely break 275 degrees. A good poterhouse should be cooked over a higher heat and quickly to lock in the flavor and keep it nice and juicey. Smoked meats normally contain a higher dergree of fat and connective tissue that doesn't breakdown till temps above 175 degrees. If you do that to your porterhouse you might as well leave it on for a few more hours and have jerky. Using woodchips during though cooking process would work and impart that smokey flavor you are looking for.

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