Re: What's in your smoker?
Pretty dismal effort on my end, although in flavor it is a great success. SOMEHOW this is not over-
smoked. I had no charcoal, so I had to end up picking up all the sticks in the yard. When you do that
you end up having wood that burns hot and leaves little coal left over. So I ended up basically using the
hot fire and the white smoke to cook my food today. I tried to burn out most of the smoke before I cooked, but
to stoke the fire I basically had to throw in more sticks. At the end, I went with a large bag of peanut shells
which works GREAT for both heat and smoke. It looks like a slagheap when it glows. I ended up with a deep purple
exterior and a very tasty meat that was just on the high side of smoked, not a delicate smoke flavor, but a strong
smoke taste without being creosote or over-smoked. As this was a RARE bag of leg quarters in that it was all fryer-
sized, the meat is just perfectly cooked and delicious. Outstanding effort, if horribly non-typical.
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