red oak

[bcmcmoose]

Hello everyone, it has been awhile since I have posted. Been super busy. I have still been smokin', many amazing butts and several briskets. I am still super happy with my Drum!

I have a question for you all. I have cooked a ton of tri-tip over the years, but all on a gas grill. Ive always been happy with my method in the past and it always turns out very tender. But this time I want to do, as authentically as possible, a Santa Maria Style tri tip. I have found I can buy red oak nearby, but it's $30 for what I was told is a "small amount". I'm figuring probably close to a large bag of charcoal size.

Is the flavor worthwhile for the extra fuel cost, over my normal Drum routine of either lump or Kigngsford Comp with chunks added for flavor ,(usually apple for pork, pecan for beef)? If I used the oak, would I still start it the same way? (i.e. small amount in chimney, then place on one side of basket etc)? Also, would I still add chunks for flavor or is that all provided by the red oak?

Thanks in advance for any and all input, and I should be on more often again.

 

[bcmcmoose]

For those interested, this is how it went.
I cut the logs into 4-5" sections.Halved those on a couple to start in my chimney. Placed the larger sections in basket and lit chimney. Placed lit pieces to one side of basket and raise temp to 230° . Meat on the grill and slow smoked for about 40 min. Raised basket and seared over open flame a couple minutes on each side to brown.

Meat was tender, evenly cooked and the smoke flavor was spot on.I dry brined the meat for about 8 hrs prior then rubbed with grapeseed oil, paprika, pepper and garlic powder before grilling ( amazing ribs.com recipe) . cut against grain and served on rolls

 

[scooter]

What? no pics???

"Sounds" like you nailed it. I prefer red oak (a little more pungent) over white oak but white will work just fine if you don't have the red. I only ever use one chunk set on top of the lit coals.

 

[bcmcmoose]

I was worried about going without coals at all, it made it a bit more difficult to get up to temp and stable. but once there it was fine. And yeah, I dropped the ball on pictures. It was really cold, windy, and time to watch the game. haha

 

[scooter]

I guess I misread or misunderstood your original post. I didn't realize you were going without charcoal or at least not briquets or lump and using 100% wood fire. I'm enthusiastic for you to go so authentic Santa Maria style!
Although, I'd be willing to bet you can get that same authentic flavor using briquets or lump with a chunk of red or white oak on top for a slow smoke then raise the coal basket up to the top position for a quick sear at the end.
No cooker I've ever found does tritip as good as a drum!

 

[bcmcmoose]

Thank you Scooter. I went as authentic as possibleand didn't use coals at all.. it was a challenge. and a bit of extra work , but worth it. way better than what my old gas grill did for so long. I'm going to try using straight wood for a shoulder soon, I've got one in now, but stuck with lump and Apple chunks for it

 

[bcmcmoose]

just an update. I did it again, and used a tri tip roast. used grapeseed oil, salt ,and equal amounts of pepper, garlic powder and smoked paprika. let meat sit about two hours in the fridge to marinade .

loaded drum full of red oak firewood, started chimney with a few chunks of wood. stabilized at 225, and put the cold meat on. slow smoked it to about 110 degrees, about 45 min. raised fire basket and got it hot! (maybe too. hot, as my grill started to droop seared for a few minutes each side. it was nearly prime rib tender, and incredibly.juicy. best Tri tip I've had yet. I will definitely continue with the red oak firewood for tri tip. I took pics this time and will post them later as I'm posting with my phone atm

 

[jetmek]

So, what happened to the pics??? I have done Tri tip three times now on the drum but have never tried going all wood and no charcoal. I would love to try that!!!