Using wood when grilling

[Delaware Smoker]

Last Mon.,I grilled sum rabbits.I cooked em indirect,using a chunk of apple wood.There wasn't smoke taste.Tomorrow,i'm grilling deer steaks.I want to use apple wood for these.The steaks are small,so would I be better off cooking direct,right over the coals & wood?
Bill

[Allie]

Les used some cherry chips when he grilled some pork chops a while back. We didn't notice the smoky flavors coming through either. I am also interested to hear what others have to say!

[Papa Tom]

I don't know squat about venison but related to beef or pork I would do them direct but have the wood on the coals generating smoke before placing the steaks on the grill. If the grill is not covered (like a weber) I would make a foil ten to capture the smoke over the meat. The idea is to condense smoke flavor on the meat while it is cool, an alternative is to do them indirect for a short time in the smoke then move them over to direct.

[DATsBBQ]

I don't know squat about venison but related to beef or pork I would do them direct but have the wood on the coals generating smoke before placing the steaks on the grill. If the grill is not covered (like a weber) I would make a foil ten to capture the smoke over the meat. The idea is to condense smoke flavor on the meat while it is cool, an alternative is to do them indirect for a short time in the smoke then move them over to direct.

Sounds like the old reverse-sear method Venison is the leanest red meat on the planet, so that method might work best. Good call Papa T!

[honu41]

PT is on the "kini popo" (on the money) regarding smoke. I have grilled hundreds of pounds of chicken halves and quarters both on alder and charcoal. Since it takes about 40 minutes or so, it is not enough time to absorb all the smoke that is just wafting about and not concentrated around the bird.

However I detect a noticeable difference between those cooked over wood/charcoal and those over an electric or gas grill.

malama pono a hui hou kakou,