Re: What's in your smoker?
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Re: What's in your smoker?
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Soaking chips, wood, etc does not produce more smoke IME. It does produce steam though. However, I am by no means a pitmaster. If you want more smoke flavor, I would use chunks or since you have an offset use 8-10" sticks. If you need some links to get chunks/wood let me know. |
Re: What's in your smoker?
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Chunk tends to work better in natural fuel cookers, giving you a much longer smoke time, in my experience. YMMV. |
Re: What's in your smoker?
I am also a stick burner with my Lang, but I have a smaller offset that I use occasionally. If I wanted to use wood chips, I would use lump charcoal in the fire box (possibly a natural brickett like Kingsfors) and then scatter the chips on the coals periodically. THe other option would be to get a cast iron wood chip box, place the chips in that and set the box on the coals.
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Re: What's in your smoker?
You have to use chunks in the smoker, not chips. Use chips if you want smoke when you are grilling.
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Re: What's in your smoker?
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I had actually made similar comments in my post, but decided to delete them rather than open up that debate. |
Re: What's in your smoker?
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That is exactly what I did. I was using natural lump mesquite. Seemed that the soaked chips did what they were supposed to. Maybe it wasn't very long and I just don't know the difference. What are these sticks you all are talking about? I don't think I have seen anything like that here locally. |
Re: What's in your smoker?
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Rather than use soaked chips, make chips from green wood. |
Re: What's in your smoker?
"stcks" are actually logs (at least for me) vs a charcoal burner like Brent has or a gas/electric like others have.
I don't remember if I posted a picture of mine in this thread, so at the risk of duplicating, here it is... http://oldchurchbbq.com/sharedpictures/Ol'Smokey.jpg those are "sticks" in the front basket :ss |
Re: What's in your smoker?
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Re: What's in your smoker?
Nice smoker Steve. One day oh one day. I get whatcha mean now by sticks. I think yall would call the lump mesquite charcoal I was using sticks. LOL
And I guess if the chips aren't worth anything it doesn't really matter as they cost less than $10 total. |
Re: What's in your smoker?
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When you're working with a strong wood like mesquite, especially in lump form, where you are going to have flavor infusion from the smoke/burn the whole time (up until the point is reached where the meat will no longer absorb). Apple is very mild, and while there is something to be said for mixing wood types to mellow the stronger woods, I don't know how much you are truly going to get out of 15-20 minutes worth of apple chips over a long mesquite cook. |
Re: What's in your smoker?
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Re: What's in your smoker?
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Re: What's in your smoker?
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(yes, there is a difference :D) |
Re: What's in your smoker?
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I have been grilling for many, many years longer than I have been BBQing and for the last decade and a half bascally the only lump I have used is Lazzari and I can say with 100% certanty, it does impart flavor into the food, both when used for grilling and when used for BBQing. Prior to that, I used K-briqs for grilling, but after grilling just one time over Lazzari, I fell instantly in love with it and how it flavored the food. I have also tried Cowboy brand lump, but found it to be mild and inconstant (funny, just reading their review about it and their comments about finding plywood in there - first time I opened a bag of the stuff, I was like "WTF? This is fracking recycled lumber, not natural lump. How long uintil I find something with paint on it in here?"). Funny thing is, as much as I love the Lazzari mesquite lump, I really only use it for grilling now. For BBQing, I've gone over plain old blue bag K-briqs because they are the ultimate in consistency of any natural fuel, they burn at a lower temperature, and they are more mild and very neutral in flavor, allowing me to control flavors with chunks of various woods. Just my ZW$7,000,000,000,000... |
Re: What's in your smoker?
Good to see Kingsford recommended. I have similar complaint about Cowboy and won't be using that crap again either. I'll give anything a try once and see if I can find Lazzari.
I would like to thank all of you for posting. I am learning a lot from you guys. Thanks. |
Re: What's in your smoker?
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I preload my smoker after I clean it. I take out the charcoal needed for the chimenia and store the chimenia seperate. The tarp and overall design keep the WSM very dry inside. Apple wood is light enough that you can use straight wood along with white ash and not wait for it to become charcoal. Either two woods as logs and you're food won't end up tasting like a campfire. I used a lot more wood vs. charcoal when I had a horizontal barrell (Smokin' Pro). The WSM is not as friendly with logs and higher flames. |
Re: What's in your smoker?
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They do take longer to set up, but once they get going, they aren't bad. You can probably find them at Home Depot, although they might be seasonal and if so, they might not be there yet. |
Re: What's in your smoker?
Cowboy is actually good for grilling. It burns pretty hot, lasts just long enough and there's not much ash. I touch of chips and you get a nice finished product. For sure it is not for the smoker.
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