"John Droge" > wrote in message
hlink.net...
>
> "Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote in message
> om...
> > John Droge wrote:
> > > "AG" > wrote in message
> > > ...
> > >>
> > >>
> > >>> Thanks, I started a picnic with some Hickory and accidentally
> > >>> finished with some oak - I liked the results. A nice change.
> > >>>
> > >>> Dimitri
> > >>
> > >> I have always just used hickory until I got a lot of white oak
> > >> cheap. I have been mixing the two all the way through ever since. I
> > >> have also noticed that many of the Q joints in my area do the same
> > >> thing. I have thought about smoking steaks before grilling and I was
> > >> thinking that Hickory or Mesquite are too strong by themselves for a
> > >> steak. Anyone tried this? What wood(s), for how long and at what
> > >> temp? I am guessing you don't want to cook the steak, just get some
> > >> flavor in. Then grill it to taste.
> > >>
> > >> ag
> > >>
> > > I don't do real Q yet (but I've been hangin' here and learning) but I
> > > do a lot with my Weber kettle. Probably not new but what I do with
> > > steaks and lamb chops is to season the meat and then sear quickly
> > > over a real Hot bed of coals. Take the meat off and throw on a lot of
> > > soaked (I know many if not most consider this a real fox paw) hickory
> > > chips on the coals. Meat goes back on the grill, on with the lid with
> > > vents wide open. I get vast amounts of smoke, moderate heat and
> > > depending on the thickness of the meat after about 10-12 min first
> > > side and 5-6 min second side a smoky medium grilled steak.
> > > John
> >
> > "Vast amounts of smoke" is really not a good idea, John. It leaves
heavy
> > desposits of creosote and particulate matter on your food, which does
not
> > improve taste (and it's not very healthy, either). A thin blue smoke,
as
> is
> > emitted by dry wood that's burned into embers is far preferable and
that's
> > why most good Qers will recommend not soaking wood before using it to
> > barbecue. If you're happy with your method, fine, but I suggest you try
> > time-tested and proven techniques and compare.
> >
> > Jack Curry
> >
> > Thanks for the tip Jack. How about this. Sear the meat then move the
coals
> to the side, add dry chips and cook about 15 min per side indirect. I get
> real good flavor on birds and roasts doin this. Wouldn't a thick steak
come
> out like a mini roast?
> John
>
> Opps I wrote this before seeing frohe's post * that makes sense..never
mind*
John