- Jul 26, 2020
- 32
- 13
Hey all,
First time smoker here and I an issue what wood to use. I have done many hours of research on wood have an idea of what I need to be using but, I live in Japan and I can't get the same woods that many of you guys can obtain.
I have narrowed down these two types of wood Sawtooth oak and Japanese cherry.
Being that I have never smoked in an offset or any other smoker for that matter I am having trouble with the taste that each wood creates or that something else is creating.
I am using an offset smoker with a combination of Ogatan Sawdust Briquette Charcoal , Binchōtan and wood logs. Using a ratio of half charcoal to wood logs.
I did as much research on fire management and I have been able to keep very clean fire with virtually invisible smoke out the stack through each of my cooks.
The Sawtooth oak seems to give the meat an overpowering taste, I did a shoulder lamb and beef ribs and the taste was just too strong.
I then did a pork butt with Cheery wood and the taste was really nice and definitely not over powering.
I understand that this is obviously a personal taste thing but, I was hoping for someone in the know can tell me if it is a wood choice issue (ie, you should not use Sawtooth Oak) or that Oak of this type should not produce a really over bearing taste and that it may have to do with something I may be doing wrong else where in the cook. I have never tasted real BBQ before and I have no idea what it is supposed to taste like.
Any help would be much appreciated and if I left something out that may be important please let me know.
First time smoker here and I an issue what wood to use. I have done many hours of research on wood have an idea of what I need to be using but, I live in Japan and I can't get the same woods that many of you guys can obtain.
I have narrowed down these two types of wood Sawtooth oak and Japanese cherry.
Being that I have never smoked in an offset or any other smoker for that matter I am having trouble with the taste that each wood creates or that something else is creating.
I am using an offset smoker with a combination of Ogatan Sawdust Briquette Charcoal , Binchōtan and wood logs. Using a ratio of half charcoal to wood logs.
I did as much research on fire management and I have been able to keep very clean fire with virtually invisible smoke out the stack through each of my cooks.
The Sawtooth oak seems to give the meat an overpowering taste, I did a shoulder lamb and beef ribs and the taste was just too strong.
I then did a pork butt with Cheery wood and the taste was really nice and definitely not over powering.
I understand that this is obviously a personal taste thing but, I was hoping for someone in the know can tell me if it is a wood choice issue (ie, you should not use Sawtooth Oak) or that Oak of this type should not produce a really over bearing taste and that it may have to do with something I may be doing wrong else where in the cook. I have never tasted real BBQ before and I have no idea what it is supposed to taste like.
Any help would be much appreciated and if I left something out that may be important please let me know.