I have used wood chunks for smoking in the BGE and, more commonly, the Weber. For the BGE, I soak them in water, although I doubt it makes much difference. Sometimes I'll just go all wood in the Weber based on how much I have available. I've had good luck with pecan, oak and nectarine wood. Tried mesquite once and it was a disaster. Chicken tasted like creosote. I did a tri tip tonight almost all oak, as I collected a bunch from a neighbor, with just a little charcoal to get the fire started. Grilling/smoking with wood, you have to wait for it to either ash or it can easily overpower the food. Or go heavy smoke for a short time and then finish it in the oven...T
Thank you. Costco seems to have this & something called "Cowboy Lump." https://www.costco.com/kamado-joe-lump-charcoal-20lb%2C-4-pack.product.100482227.html Anyone tried either of these? T
never enjoyed cowboy lump. But a lot of people use it. I found it to spark a lot on start up. Most lump does but it seemed excessive. Never used the other. Lazarri does everythin i need from long cooks to short and hot grilling.
I’ve used cowboy and it’s fine. Does spark a lot and it’s not good for a long cook. Sent from my iPad using FerrariChat.com mobile app
I use Humphrey. Good size lump to the bottom of the bag. Small grocery store near us carries it. Don’t like BGE lump - last third of the bag is not lump. Mainly smaller chunks and dust. Heck, Kingsford briquettes are bigger. Image Unavailable, Please Login
Overnight cook. Looking yummy! Image Unavailable, Please Login Sent from my iPad using FerrariChat.com mobile app
1. NEVER wrap raw meat in foil. Use plastic wrap. 2. Add wood chunks after you start the fire and reach temp. Otherwise, you're wasting good smoke and prematurely burning your wood flavoring off. 3. Looks good!
thanks! I've also seen butcher paper OK, also using for the wrapped smoke part too? great thanks, I appreciate your pro tips! The overnight marinate also liquifies, I think I'll add another layer of rub before I put on smoker.
Just got this beauty. Can’t wait to try it out this weekend! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
If you could have that cooking on a turn table with some strobe lights, it would be pretty intense, and fun.
This may be a surprise, but that wasn’t something I considered in my outdoor kitchen design. It will, however, be paired with this. https://kalamazoogourmet.com/products/k1000-built-in-hybrid-fire-grill/