I tasted beef smoked on 6 woods - I didn't expect this to win

Oak, Maple, Cherry, Hickory, Apple or Mesquite? In this experiment, I smoke steak over the six most popular BBQ smoking woods to see which one tastes the best with beef and which ones to avoid.

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*Equipment used in this experiment*

*Question*
_What wood do you prefer using when smoking beef cuts? Any you've tried but didn't like?_

About BBQ Experiments
Hey 👋 I'm Marcus and each week I run an experiment testing something BBQ-related to help you level up your BBQ knowledge. From busting BBQ myths like _"If you're looking it ain't cooking"_ to injecting copper sulfate into chicken to learn whether dry brine outperforms wet brine, this show is unapologetically for the nerds of BBQ.

This video is NOT sponsored and all products I use or recommend are genuine (and paid for with my own money).

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Table of contents:
00:00 Introduction
00:19 Why we're using this cut
00:47 The taste test
01:13 Least favourite wood
02:18 The best wood
03:18 How I would rank them

#bbqexperiments #bbq #barbecue

[stephencahill]

New to the channel, and I'm rather pleased with how you did the experiment, revealed the results, and didn't feel the need to turn it into a 20-minute video.

[thomasbean]

Excellent video & thanks for keeping it short & to the point!

[archclement]

I grew up in the South West, sticking to my beloved mesquite.

[SlwlyKillenTime]

Oak and Hickory mix. Great for everything

[hnaser]

What a video, told us what he was doing, did it and gave us answers. No sponsors no trying to reach a 10 min mark no BS random info. Keep this up

[iamkylebalmer]

Any idea why the beef takes on the smoke more than the pork/chicken? Something about the fat content? 0:56

[nellietolb]

Hickory for beef, pecan for everything else . Shrimp smoked with pecan is phenomenal .

[amandatm]

Really interesting how different these turned out!

[davemanhawaii]

While in Alaska I grilled a red wine shallot marinated flank with alder wood, it was next level. Subtle sweetness and not too punchy on the smoke. Almost like pecan but with more earthy nutty flavor. My new favorite!

[TheDnlnext]

Mesquite is great with beef and even some fish. Chips are great in some instances, but they smolder more than anything. You need chunks and burn it cleanly to get a good coal bed. Otherwise you overpower the protein. There’s a reason why many top restaurants cook with it in the states - open flame and bbq. Good video 👍

[robc.]

Post oak and hickory are what we mainly use. Pecan is nice as well

[bluegrassboy]

Agreed. I think different wood smokes more in a fine dining setting. If the consumer wants to find that subtlety, I'm sure they can find it.

[BUFFALSLDIR]

My initial knee jerk reaction before watching was to facetiously comment “British: opinion on bbq disregarded” but have to say after watching I agree with you on literally every point

[tdtommy]

You should do Pecan as well. It's my favorite for beef followed very closely by oak.

[robb]

Among these, I like oak and hickory. You should try pecan that has a good flavor as well.

[justinr]

I usually use post oak because it's pretty universal and it's local in Texas making it the cheapest but i like Apple because it's really forgiving so it can be put on pretty heavy. Mesquite is good when burned down to charcoal first.

[cantrell]

In America we also have Pecan and Citrus wood, especially down south. Excellent for smoking

[bbqbeer]

I love cherry wood and red oak. I usually use cherry with pork and poultry and with beef i use red oak, hickory and pecan. Typically with smaller cut of meat like steak i use as little charcoal as i can so the meat doesn't cook up quick to allow a longer smoking session.

[FatMeatsFireBBQ]

Great experiment! I personally like hickory the best for beef🔥

[MrHbtexas]

Should have tried Pecan !!! Hands down the BEST far as I am concerned