Different wood smoke flavor. - BBQ Central

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Old 10-25-2006, 11:20 AM   #1
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Different wood smoke flavor.

Just wondering, aside from mesquite and hickory, can you taste a distinct diffrence the taste imparted by different smoke woods. Could you do a blind test and be able to say "Yup, this one's been smoked over apple and this here one's been smoked over guava."

As far as I'm concerned they are all very much alike.

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Old 10-25-2006, 11:39 AM   #2
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Al,

I tend to agree with you. I honestly can't tell the difference when I'm eating whether the meat was smoked with apple, maple, oak, or whatever. However, I think if it was over smoked with hickory or mesquite, you might be able to.

Where I CAN tell the difference is standing next to the cooker, I can tell apple from pecan and sugar maple from hickory etc...to me they all have a distinct aroma.
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Old 10-25-2006, 11:41 AM   #3
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I can only tell if it was cooked with a strong wood like hickory over a mellower wood like alder. I couldn't tell you about different tastes though.
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Old 10-25-2006, 11:44 AM   #4
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Apple yes, but just because I use it a lot of the time...harder with the other stuff!
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Old 10-25-2006, 11:45 AM   #5
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I think I could tell the difference between some of the woods...hickory,cherry...and such..but when you start to mix the woods...no way
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Old 10-25-2006, 12:18 PM   #6
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Yup... Apple and Cherry for sure. The others?....Mmmm not so much.

:edit ... add Orange to the detectable.
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Old 10-25-2006, 12:56 PM   #7
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pecan is simalr to hickory....but milder...
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Old 10-25-2006, 03:17 PM   #8
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Oak, hickory, and mesquite I can tell...seems like all the fruit wood I can't.
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Old 10-25-2006, 03:38 PM   #9
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Apple, hickory & mesquite seperate I can tell the difference.
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Old 10-25-2006, 06:51 PM   #10
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Well then,

I feel better knowing that, like me, most of you folks can't REALLY tell the difference.
Thats why I smoke everything with apple, cherry and hickory.

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Old 10-25-2006, 08:20 PM   #11
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Now I can pick out mesquite any old day..but not sure I could tell hickory if push come to shove. Actually its all in the smell not in the taste unless you consider smell part of the taste process. In addition to a blindfold make folks hold their nose before tasting and see if they can pick out anything. Mr Wizzard done the no see no smell expuriment on TV one time. The kids said raw apples was potatoes and roast beef was tissue paper. Thats odd huh? I think you got to live in Hiwaya to get Guava wood.

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Old 10-25-2006, 09:55 PM   #12
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There is a difference in the way the woods burn. That can make a difference in the end product. Pecan and mesquite burn hot.
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Old 10-25-2006, 10:33 PM   #13
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Quote:
Originally Posted by bigwheel
Now I can pick out mesquite any old day..but not sure I could tell hickory if push come to shove. Actually its all in the smell not in the taste unless you consider smell part of the taste process. In addition to a blindfold make folks hold their nose before tasting and see if they can pick out anything. Mr Wizzard done the no see no smell expuriment on TV one time. The kids said raw apples was potatoes and roast beef was tissue paper. Thats odd huh? I think you got to live in Hiwaya to get Guava wood.

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They can actually ship now to the lower 48.

http://www.hawaiiguava.com/
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Old 10-26-2006, 06:29 AM   #14
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i can tell the diff when they're in the smoker, and i can pretty much tell the diff between most hardwoods and say apple and cherry afterwards, but i usually throw all that out the window when i'm running a blend of woods, which is almost all of the time.....

must be due to a decent nasal photoionization detector

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Old 10-26-2006, 07:41 AM   #15
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I agree Brian...I would add that to the smell and taste recognizable catagorey...so I think that is 3 in total for me!
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Old 10-26-2006, 08:13 AM   #16
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Ive had this discussion with Witt before...I cant tell the differance in the end product...
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Old 10-26-2006, 08:19 AM   #17
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Well yepppers anybody can tell cheery by the way it makes the meat look which is like a black cat eating liquorish in a coal car with the door shut at midnight on a moonless night. Turns it blacker than the ace of spades in other words. Thats why it good to save it for whut the Lord intended which is making furniture.

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Old 10-26-2006, 08:29 AM   #18
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Quote:
Originally Posted by bigwheel
.... is like a black cat eating liquorish in a coal car with the door shut at midnight on a moonless night. bigwheel
I cant wait to work that line into conversation...

It was darker than......
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Old 10-26-2006, 08:48 AM   #19
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How come when people cook poultry with cherry they say it comes out a nice dark mahogany color ????? :scratch

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Old 10-26-2006, 09:48 AM   #20
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I agree it's a aroma thing. Scent and taste.... the smell sets up expectations for the tounge. Except for Lutefisk.
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