The Best Wood For Smoking Steak

When smoking steak, selecting the right wood can significantly enhance the flavor profile, complementing the robust taste of the meat. Steaks are richer and more flavorful than chicken, allowing them to stand up to more robust, more aromatic woods without being overwhelmed.

Here’s a guide to choosing the best woods for smoking steak based on my extensive experience as a pitmaster. Keep in mind the primary goal is to accentuate the natural “beef” flavor in tandem with any steak sauces or steak rub, such as the Texas Roadhouse Steak Seasoning.

The Best Wood For Smoking Steak

As a seasoned recipe developer, I’ve smoked countless steaks, many on the list of “Best Steak For Grilling“. Through years of trial and error, I’ve compiled a list of my favorite and least favorite wood options to help ensure your smoked steak is fantastic.

Here are four key points to remember when picking the right wood for smoking steak:

1. Choose Hardwoods: Unlike chicken, steak can handle the intense flavors of hardwoods without the taste getting overshadowed. Avoid softwoods as they can release unpleasant flavors and potentially harmful chemicals.
2. Experiment with Blends: Don’t be afraid to mix different woods to create a customized flavor that complements your particular cut of steak.
3. Consider the Steak Cut and Preparation: The type of steak and its preparation (marinated, seasoned, etc.) can influence which wood might pair best, balancing the natural flavors.
4. Guest Preferences: For children or those new to smoked meats, choose lighter woods to avoid overwhelming flavors.

Many of these tips also apply to chicken. Here is my list of The Best Wood For Smoking Chicken.

Woods With A Mild Smoke Profile

Here are the woods I recommend using when you’re new to the smoking game or prefer a mild touch of smoke flavor. These woods can be used on anything listed on my 50 Best Things To Smoke in a Smoker list.

Maple

While apple wood is my favorite for smoking chicken, Maple wood is my favorite for smoking steak. Maple wood infuses a sweet and mild smoky taste, but it isn’t as sweet as apple or cherry. Maple wood has a bit more complexity than fruit wood due to the nuances of honey it also provides. I use it when smoking up a Teres Major Steak.

Cherry

Cherry wood offers a mild, fruity note that can complement the rich flavors of steak, especially when mixed with a stronger wood like hickory or oak. Cherry is best for steaks that benefit from a touch of sweetness, enhancing the overall savory profile. I use it when making bavette steak.

If you’re new to smoking steak, Pitmasters highly recommend cherry wood. It provides a mild overall flavor with a consistent burn temperature and gives the meat a beautiful, rich color.

Apple

Applewood is an excellent choice. Its mellow flavor with a subtle fruitiness makes it the “mildest” wood choice. The light smokiness accentuates the beef and rub flavor, not overpowering it. It’s a great option when cooking “for the masses” or children.

Applewood burns relatively slowly and steadily, providing a consistent smoking experience. I use it when making Coulotte Steak or Picanha Steak.

Woods With A Medium Smoke Profile

Here are the woods I recommend using if you have a few cooks under your belt and want to amp up the smokiness.

Pecan

Pecan is similar to hickory but has a sweeter, milder, nutty flavor. It’s perfect for adding a touch of sweetness without overwhelming the steak’s natural flavors.

Pecan is especially suitable for smoking cuts like beef sirloin or filet mignon, where a subtle smoke flavor is favored.

Oak

Oak is a versatile smoking wood that provides a medium smoky flavor, less intense than hickory but stronger than fruit woods. It’s a good all-rounder that works well with any type of steak. Oak is particularly effective for longer smoking sessions, as it burns slowly and consistently.

Oak wood is a popular choice among master pitmasters, such as Aaron Franklin, as it provides a medium smoky flavor.

Woods With A Strong Flavor Profile

I hate labeling the below woods as “worst options”, so I’m going with “strong flavor profile.” These options aren’t for the faint of heart or those new to enjoying smoked food. The strong taste might overwhelm the subtle flavors of chicken, but everyone has their preferences.

Hickory

Hickory wood has a strong, earthy, and robust flavor profile. It imparts a bold, bacon-like taste, making it ideal for enhancing the meaty flavors of steak. It’s more pronounced than milder woods but less intense than the heaviest options. I opt for hickory when grilling up bife de chorizo.

Be careful if using, however; this intensity can quickly and easily overpower the meat, leading to a dish where the smoky flavor dominates, creating a bitter and unbalanced taste.

Mesquite

One of the strongest-flavored smoking woods, mesquite, is a popular choice for steak, particularly in Southwestern cuisine. Its intense, earthy flavor works well with thicker, fattier cuts of steak, such as ribeyes or tomahawks. Due to its intensity, mesquite is used sparingly to avoid overpowering the steak’s natural flavors.

In terms of burning qualities, mesquite wood tends to burn hot and fast, which is perfect for steak.

Beech

While not as commonly used, beech wood offers a strong, somewhat nutty flavor that is denser and more pronounced than oak or hickory.

Wood To Avoid

Due to their intense flavors, these woods are not typically recommended for beginners, but they can be suitable for those who appreciate a bold, smoky taste.

Walnut

Walnut wood has a robust, somewhat bitter flavor. It should be used sparingly and mixed with milder woods to prevent it from overpowering the steak. Walnut wood is only ideal for adventurous eaters experimenting with robust, smoky flavors.

Guide To Buying

When shopping, keep the below in mind, as you’ll get a sense of what form of wood to get and how much to buy. Also, check out my list of ‘must-have’ Smoker Accessories.

How Long To Smoke Steak? Smoking times for steak depend on the thickness and cut of the meat, as well as the desired level of doneness. Generally, steaks take about 1 to 2 hours to smoke at 225°F until they reach an internal temperature of 135°F for medium-rare. Factors like outdoor temperature and how often you open the smoker can also affect the cooking time.

What Type of Wood Do I Need for My Specific Grill? If you’re using a pellet grill, pellets made explicitly for smoking are ideal. Wood chunks are recommended for charcoal grills, while wood chips can be used for shorter smokes or on gas grills.

At the end of the day, the best wood for smoking steak hinges on your personal preference. It’s subjective. Have fun with it.

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