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Where do you guys get wood chips locally? I'm inspired to smoke something...
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Apr 27, 2012 21:30
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| # ¿ Apr 19, 2024 21:37 |
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MalleusDei posted:Where do you guys get wood chips locally? I'm inspired to smoke something... Welp! Probably oversmoked and definitely didn't leave it on the grill for long enough. Temp control on a regular old Weber was *way* more difficult than I thought it would be. Giving it enough air to keep the coals going made it too hot (seemed to hover around 300F), and anything less was killing the fire. I had to finish the pork in the oven, but it actually turned out to be not too bad. I think I'm going to have to throw a pan of water in for the next go 'round, and I need to tap a hole in the lid, so I can get a thermometer in there. The oven thermometer I put on the grill got smoked along with the meat  .
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May 1, 2012 00:55
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Jamsta posted:Good stuff. Increasing smoke and salt is easy for next time. Tender brisket is trickier, so you licked the hard part. Whats the trick for more smoke flavor? More chips? I did a pork shoulder this weekend, and it turned out ok, but I wouldn't mind stronger smoke. I tossed a handful of chips in every 30min or so for the first couple hours (propane smoker). Is there a better way to do it?
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Jul 22, 2015 00:21
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Jamsta posted:Just use more chips. It's very easy to over smoke so the fact that your cooks aren't smoky enough means you're being very conservative. Alrighty, doing some ribs this weekend, I'll use more chips.
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Jul 23, 2015 18:40
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coronaball posted:It's much easier to oversmoke ribs than it is a pork shoulder. You still need to be judicious about how much wood you're putting in, and you shouldn't need any after the first 60-90 minutes. Good to know. I'm still figuring this out, which is half the fun.
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Jul 24, 2015 21:13
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