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Alder is great on salmon and abundant here in Washington state
I bet cooking time plays a part in the popular expectations of the flavors. For example, if you stick to common advice like “use fruit woods for poultry” and “use oak for brisket”, then your overall impression of fruit wood may actually be limited to what it tastes like for shorter cooks, relative to your opinion on oak which is limited to what it tastes like for longer cooks.
Tofu “Burnt Ends” are actually pretty good. Great alternative for those who can’t or don’t eat meat.
How about some maple wood or something similar to that
Cream cheese or something not tofu yuk
I have bbq'ed for over 60 years and I prefer propane. We smoked wood 60 years ago to cure it and preserve it. Smoke taste sucks IMHO! And smoking meat increases the risk of cancer. I can already hear all the bro scientist giving me crap.
You should do pecan and mesquite
It's really weird watching you make a big thing out of cooking tofu. Culture war brain has really gotten pretty extreme when it has full grown adults acting like children
Do you keep your smoking wood covered or uncovered from the weather
I would argue that tofu is as strong in flavor as chicken, and the low fat content will carry less woods smoke flavor. You should redo this with chicken quarters and compare those results with your tofu results and see where we are! Good luck.
Poor mesquite. I remember when everyone loved you.
Funny. I'm a firewood guy, like your buddy that brought your delivery. I bought a ZGrill pellet grill for father's day and started watching you and How To BBQ Right. It's so fun. And it makes GREAT food. From the wood side of it, I'm in Indiana and don't have "post oak" but we do have white oak and a ton of red oak. Can you tell the difference between red and white oak? I'll send you some samples if you want to do a video.
Been using Pecan, Apple, Cherry, Hickory and Oak…. On XL Egg…. Generally Hickory produces the best flavor on my Egg. That being said… my testing is of not benefit to anyone but me. Another Good One!!
Could have tried cold smoking a mild cheese.
Большое вам спасибо. За такой эксперимент
Erica knows- Tfu Gross 😝 thanks for taking the hit for us Jeremy 😮
Thanks for doing this. Mesquite next please.
I've never eaten tofu and I'm proud of that. Thank you for your attention to this matter
Try ash wood.
I’ve used it and honestly it’s what I’ve smoked most of my meat with and have had no complaints.
Sugar maple is great especially for pork.
I never thought about where you were located. Back Deck bbq Louisville KY. Last time was there the brisket was on a lunch special. Think he knew it was over done. But the over visits, some of the best outside of Texas I’ve had.
I definitely agree with your findings on oak. I find white oak to produce a truly, unspectacular, boring smoke profile. Now, switch it up to red oak and you've got a winner.
Taking one for the team. Thanks Jeremy.
You forgot to rest your tofu……
i love mesquite wood.
I swear you're fishing for comments! You've compromised the evaluation equipment. Knowing the smell before hand, really? Shouldn't you have sampled un-smoked as a control? One smoker obviously had darker results from the other (minor variable in my opinion). I liked the episode regardless. Keep it up!
Sounds like completely awful waste of tofu. You have to squeeze the moisture out. Then stir fry in a wok. Nonsensical
I use Red Gum and it’s nice and mild. Tho I have some sugar gum which burns hotter so that should be interesting
Used to make tofu jerky with my grams 25 year ago.
You’re making hard to watch this video all the way through 😂
So, I like to use:
Apple on pork – ribs or steaks or butts
Cherry on beef ribs
Oak (or mix of Oak and other woods) on larger beef cuts like brisket or roasts
Hickory blended with other woods on chicken
Sassafras on fish
Thanks!
I work in Architecture – we had some wood samples for a project sitting on my desk, and one of our engineers stopped by, remarked that the wood was 'pretty' and asked what it was. I picked up a sample from the group and smelled it, said 'This one's Red Oak' next one, same thing: 'This is Walnut'. He didn't believe that I could tell the difference, and thought that I had previously read the labels.
So I asked him if he BBQ'ed and if he ever used wood for smoke flavor, he said yes, of course, and I asked him why he chose one wood type over another . . .
I didn’t hear tofu listed as suggested things to cook with on any of those boxes. I think a tastier, more engaging, choice would have been cheese. Cream cheese would probably smoke fast, cheddar would be awesome.
how about almond and madrone always wandered about those two hard woods
You could have tried smoking a mild cheese like Mozzarella rather than Tofu. Smoked cheese is far tastier than tofu!
The one I’ve often wondered about the most as it is so wildly available is Maple
I almost exclusively run split cherry logs on my smoker. The color is unmatched and the flavor is very nice
Pecan all day would be my choice. Great video and your ending thoughts were great.
I haven't seen this bad of a food take, from a chef no less, in quite some time. you sound like an old boomer i once knew who thinks ketchup is spicy and wouldn't eat anything unless it looks like it could have come from a mcdonald's menu. it's toddlerish. next time you're in houston spend an extra day or two in asia town and get you an education and some culture.
I’ll take all this into consideration next time I smoke tofu for my friends.
I use almond and oak because I’m in California. Use the type of wood that’s available in your area. There’s no need to pay shipping cost to deliver a specific wood from 1500 miles away
Moisture content is really important.
I may be the odd man out here. Raised in South Texas and could care less what we oof meatswere smoked with as long as it's not cedar or pine. On my ranch I mill posk oak, pecan, mesquite and hickory for lumber and make a boat load of drops.iuse that to cook with.
Live oak, huisatche, hackberry and others I bulldoze into piles and burn.
People forget the environment the wood grows in matters. When pitmasters say cherry gives color but no flavor, I know they’re from the east coast. Louisiana wild cherry puts off a great flavor.
Great Video
Funny video lol