Wood for Beef Tenderloin?

[Rita Y]

I'm looking for smokewood suggestions for a whole beef tenderloin. Anyone have a favorite?

Rita

 

[Chris A]

I have done a lot of beef (mainly tenderloins) using lump charcoal (mesquite or Royal Oak), and using white or red oak for wood. Been very pleased with the flavor of oak and beef. I did try Pecan at different times and I did not care for it.

Not sure if you can get the red oak elsewhere, but it is pretty common here in California. I think some call it coastal red oak. I even use it with kingsford or lump for direct grilling of beef or lamb and it works well.

Chris

 

[Jim Minion]

Rita you can get Red oak in Atlanta, agree with Chris that would be good way to go.
Jim

 

[Rita Y]

Thanks Chris and Jim! I have some oak chunks but don't know the type - they are not in the bag anymore. I'll call around.

Rita

 

[Rita Y]

Bummer. I tried BBQ Galore and The Big Green Egg; neither carry red oak.

Should I substitute white oak? Or something else?

Rita

 

[Chris A]

I would use the white oak for now, and see if you can get your hands on red oak just for comparisons sake. Either should be very nice for your tenderloin.

 

[David Collier]

Rita - Red oak is good, never used white oak. Should work well!! Good luck!

 

[Rita Y]

Thanks everyone! I used the generic oak chunks from BBQ Galore and the tenderloin turned out just fine. I only used 3 ounces of wood (3 small chunks) - yup, I weigh it so it's easier to compare my notes from previous cooking sessions - and the meat turned out just fine.

Rita