"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Click Here to Login
Thread Tools Display Modes
Old 10-12-2006, 01:19 PM   #1
Assistant Cook
Join Date: Oct 2006
Posts: 12
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?

A Recipe Resource The easiest way to store, share and find recipes online.
DanniA is offline   Reply With Quote
Old 10-12-2006, 01:26 PM   #2
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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.
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-12-2006, 01:27 PM   #3
Senior Cook
Join Date: Mar 2006
Location: Kansas City
Posts: 384
we have used apple, and pear, but our favorite is hickory.

if you want to try something different apple is very good too
is your glass half full or empty? my is half full
rickell is offline   Reply With Quote
Old 10-12-2006, 05:20 PM   #4
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Hickory or Cherry. Personally, I couldn't wait that long for a great porter house, so they always just get grilled.

TATTRAT is offline   Reply With Quote
Old 10-12-2006, 05:28 PM   #5
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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.
Gretchen is offline   Reply With Quote
Old 10-12-2006, 07:15 PM   #6
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
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.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-12-2006, 07:55 PM   #7
Head Chef
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
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.
bullseye is offline   Reply With Quote
Old 10-13-2006, 06:08 PM   #8
Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
I have never smoked anything before and unfortunately I don't have any suggestions for you.

Jill and Jolie
shpj4 is offline   Reply With Quote
Old 12-18-2006, 08:06 PM   #9
Assistant Cook
Join Date: Dec 2006
Posts: 36
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.
romanticf16 is offline   Reply With Quote
Old 12-18-2006, 08:15 PM   #10
Senior Cook
JDP's Avatar
Join Date: Aug 2006
Location: Madison, WI
Posts: 281
Send a message via Yahoo to JDP
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.

Merry Christmas,

JDP is offline   Reply With Quote
Old 12-18-2006, 10:34 PM   #11
Senior Cook
Join Date: Mar 2004
Location: Seattle
Posts: 246
I think smoking is the wrong way to cook this cut. I needs a good searing temp. If one wants to smoke, pick a cut that needs the low temperature that smoke requires. Smoking temps need, repeat Need to be less than 250 degrees and that is too high for the whole thing.

In short , the Porterhouse is not suited to slow smoking. Maybe somebody can tell us how to smoke quickly, It won't be me 'cause I don't know how.

If I were to try though I'dtry mesquite as I read some years ago that it was only good for fast grilling, I honestly do not know.
May you eat well,
Robt is offline   Reply With Quote
Old 02-01-2007, 12:13 AM   #12
Assistant Cook
Join Date: Nov 2006
Location: Atlanta, GA
Posts: 35
did you end up smoking those porterhouses? i'm interested to know how it turned out. it seems counter to the ways i like smoked meats vs steaks done, but i'd love to know.
aesthete is offline   Reply With Quote
Old 02-01-2007, 01:46 AM   #13
Senior Cook
jminion's Avatar
Join Date: Dec 2005
Location: Federal Way, WA
Posts: 114
You can smoke and still get a good sear two ways.
One is the smoke the roast whole and then cut the steaks.
The smoke won't take long (30 to 45 min) using oak or mesquite.
Sear the steaks and finish as you would normally.

The second would the be sear the steak and then move off direct heat and finish indirect to finish temp. Again use oak or mesquite (could use fruitwood but would need more time because of mild flavor).

jminion is offline   Reply With Quote
Old 02-02-2007, 03:55 PM   #14
Assistant Cook
Join Date: Feb 2007
Posts: 28
For porterhouse, I really like cherry. Another great possibility (my personal favorite) is a combination of hickory and pecan. The two seem to balance each other out very well.

As far as the smoke vs. grill question, you'll need to do both. It will be a bit mushy if you only use the smoker. Here's what I recommend:

1. Coat with olive oil and smoke for about 20 minutes.
2. Sprinkle with seasonings of choice. I prefer koshier salt and black pepper
3. Give it a good sear on the grill.
4. Move to the cooling rack, away from active burner. Let it go for several minutes.

When you're done, let it rest for 5 minutes. Should be GREAT!!!
sirsmokesalot is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 02:37 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.