FLINT!

[aunt betty]

How do you guys prep the wood for smoke? Do you wrap it in foil?

Yeah...use strips or solid foil?

[FlintRiverFowler]

How do you guys prep the wood for smoke? Do you wrap it in foil?

Mix in chips or chunks and also use natural lump coal. That damn kingsford has such an awful chemical smell to it.

[aunt betty]

How do you guys prep the wood for smoke? Do you wrap it in foil?

Mix in chips or chunks and also use natural lump coal. That damn kingsford has such an awful chemical smell to it.

The "new" ridged charcoal is such a ripoff. Have you noticed how much more ash it makes and how heavy the ashes are? They put stone dust in the coals.
The theory is they hold heat longer I guess but in reality...
ROCKS NO BURN!

Ask the three little pigs.

[FlintRiverFowler]

How do you guys prep the wood for smoke? Do you wrap it in foil?

Mix in chips or chunks and also use natural lump coal. That damn kingsford has such an awful chemical smell to it.

The "new" ridged charcoal is such a ripoff. Have you noticed how much more ash it makes and how heavy the ashes are? They put stone dust in the coals.
The theory is they hold heat longer I guess but in reality...
ROCKS NO BURN!

Ask the three little pigs.

Yeah I won't ever use that fake shit again.
Natural lump burns hotter and cleaner. Also leaves hardly any ash. I've done four cooks and still haven't had to take the ash out.

[aunt betty]

Cool. Flint, I have brought this topic up at cookouts and everyone decides real quick that Acorn's a nut...
Charcoal is charcoal. Everybody knows that. Shut up and get me another beer 'Corn.

[assateague]

I do like the taste of the lump, but I've never been able to hold consistent temps. All over the damn place, they are using it.

[FlintRiverFowler]

I do like the taste of the lump, but I've never been able to hold consistent temps. All over the damn place, they are using it.

Royal oak is a great natural coal.
You have to be more methodical and just make your adjustments more slight. It does have the tendency to flare up quick.

[aunt betty]

Used to try and control the temp in my smoker.

That's why it has a thermometer, right?@

I use this, stick it in the meat, set the alarm, and when it goes off, done.
Its not rocket science with thermal regulators and pc control system...yet.

[aunt betty]

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[aunt betty]

It's set on 105 because that's how hot the cheese recipe said.

[FlintRiverFowler]

It's set on 105 because that's how hot the cheese recipe said.

You got have a cold smoker for cheese

[Feelin' Fowl]

I've had mixed results with putting the wood directly on the coal. I soak it for a few hours, then throw it on. Sometimes I get great smoke for a long time, and other times it burns in 20 minutes.

[Feelin' Fowl]

I thought wrapping it in foil might prevent burning the wood and losing the smoke.

[FlintRiverFowler]

I thought wrapping it in foil might prevent burning the wood and losing the smoke.

Foiling is usually done for gas grills.
I mean you got a fire right there in the drum. Chunks or chips will keep it going long enough. The meat really only takes in smoke for the first 4 hours or so. If you mix the wood all the way through the basket there's gona be smoke the whole time though.

[Feelin' Fowl]

I thought wrapping it in foil might prevent burning the wood and losing the smoke.

Foiling is usually done for gas grills.
I mean you got a fire right there in the drum. Chunks or chips will keep it going long enough. The meat really only takes in smoke for the first 4 hours or so. If you mix the wood all the way through the basket there's gona be smoke the whole time though.

Haven't mixed it before. Always just put it on top. Do you soak it or just mix?

[FlintRiverFowler]

I thought wrapping it in foil might prevent burning the wood and losing the smoke.

Foiling is usually done for gas grills.
I mean you got a fire right there in the drum. Chunks or chips will keep it going long enough. The meat really only takes in smoke for the first 4 hours or so. If you mix the wood all the way through the basket there's gona be smoke the whole time though.

Haven't mixed it before. Always just put it on top. Do you soak it or just mix?

I just go straight in with it.
I pour a little coal in the bottom, then some wood chunks or chips, then a little more coal..... Just layer it but by bit up to the top. Then dump a pile on top and shake them down. If you put them all up too you're probly burning them all up before the drum even gets to temp.

[aunt betty]

I've had mixed results with putting the wood directly on the coal. I soak it for a few hours, then throw it on. Sometimes I get great smoke for a long time, and other times it burns in 20 minutes.

Someone went into great detail with me once about how you do not soak wood when youŕe smoking.

A lot of the ¨smoke¨ youŕe seeing is steam which is bad. The steam picks up some smoke particles then condenses onto the meat which really i'snt a good thing. That's the theory anyway.

I saw on a cooking show where the meat takes up the smokey flavor during the first 5-10 minutes of smoking...after that it is just overkill. I believe this is true.

[Eric Haynes]

I've had mixed results with putting the wood directly on the coal. I soak it for a few hours, then throw it on. Sometimes I get great smoke for a long time, and other times it burns in 20 minutes.

Someone went into great detail with me once about how you do not soak wood when youŕe smoking.

A lot of the ¨smoke¨ youŕe seeing is steam which is bad. The steam picks up some smoke particles then condenses onto the meat which really i'snt a good thing. That's the theory anyway.

I think that happened to me with ribs I did last year. They came out perfect as far as looks and tenderness but tasted fucking awful. Like someone rubbed bong resin all over them.

[Feelin' Fowl]

I thought wrapping it in foil might prevent burning the wood and losing the smoke.

Foiling is usually done for gas grills.
I mean you got a fire right there in the drum. Chunks or chips will keep it going long enough. The meat really only takes in smoke for the first 4 hours or so. If you mix the wood all the way through the basket there's gona be smoke the whole time though.

Haven't mixed it before. Always just put it on top. Do you soak it or just mix?

I just go straight in with it.
I pour a little coal in the bottom, then some wood chunks or chips, then a little more coal..... Just layer it but by bit up to the top. Then dump a pile on top and shake them down. If you put them all up too you're probly burning them all up before the drum even gets to temp.

Thanks

[aunt betty]

I've had mixed results with putting the wood directly on the coal. I soak it for a few hours, then throw it on. Sometimes I get great smoke for a long time, and other times it burns in 20 minutes.

Someone went into great detail with me once about how you do not soak wood when youŕe smoking.

A lot of the ¨smoke¨ youŕe seeing is steam which is bad. The steam picks up some smoke particles then condenses onto the meat which really i'snt a good thing. That's the theory anyway.

I think that happened to me with ribs I did last year. They came out perfect as far as looks and tenderness but tasted fucking awful. Like someone rubbed bong resin all over them.

Creosote tastes pretty nasty don't it?
Was hesitating to use that word but my buddy did when he explained why you don't soak your wood chips.

[Feelin' Fowl]

I've had mixed results with putting the wood directly on the coal. I soak it for a few hours, then throw it on. Sometimes I get great smoke for a long time, and other times it burns in 20 minutes.

Someone went into great detail with me once about how you do not soak wood when youŕe smoking.

A lot of the ¨smoke¨ youŕe seeing is steam which is bad. The steam picks up some smoke particles then condenses onto the meat which really i'snt a good thing. That's the theory anyway.

I think that happened to me with ribs I did last year. They came out perfect as far as looks and tenderness but tasted fucking awful. Like someone rubbed bong resin all over them.

Creosote tastes pretty nasty don't it?
Was hesitating to use that word but my buddy did when he explained why you don't soak your wood chips.

I've soaked chunks with fantastic results, as well as terrible results...

[aunt betty]

I've had mixed results with putting the wood directly on the coal. I soak it for a few hours, then throw it on. Sometimes I get great smoke for a long time, and other times it burns in 20 minutes.

Someone went into great detail with me once about how you do not soak wood when youŕe smoking.

A lot of the ¨smoke¨ youŕe seeing is steam which is bad. The steam picks up some smoke particles then condenses onto the meat which really i'snt a good thing. That's the theory anyway.

I think that happened to me with ribs I did last year. They came out perfect as far as looks and tenderness but tasted fucking awful. Like someone rubbed bong resin all over them.

Creosote tastes pretty nasty don't it?
Was hesitating to use that word but my buddy did when he explained why you don't soak your wood chips.

I've soaked chunks with fantastic results, as well as terrible results...

Me too. I quit soaking years ago and I believe it's better.

Putting water or wet logs on a fire...is not a better fire or we'd be burning green wood. Try smoking with some once.

When I first started smoking...I peeled loose bark of our maple tree to use as chips...bad idea but for about a year or so I "thought" it was good.

[DeadEye_Dan]

Different cuts and types of meat will take more/less smoke.

There's no rib or chicken quarter in the world that takes 4 hours of smoke, but a butt or brisket on the other hand easily will.

[aunt betty]

I've overdone the smoke before. It has a very weird taste like licking a telephone pole.

[FlintRiverFowler]

Different cuts and types of meat will take more/less smoke.

There's no rib or chicken quarter in the world that takes 4 hours of smoke, but a butt or brisket on the other hand easily will.

You aren't really smoking chicken and ribs though. That's bbq-ing. And then above 350 is grilling.

[aunt betty]

Chicken gets a very weird texture if I straight up smoke it. Have found that grilling first then putting it on the indirect heat...smoker side make chicken perfectly where it's tender, juicy, falling off the bone good.
Half way cook it on the grill before transferring to smoker side.

[sws002]

I've overdone the smoke before. It has a very weird taste like licking a telephone pole.

Betty, why do I truly believe you know exactly what licking a telephone pole tastes like?

[aunt betty]

I've overdone the smoke before. It has a very weird taste like licking a telephone pole.

Betty, why do I truly believe you know exactly what licking a telephone pole tastes like?

I carved one into a totem pole with a chisel and might have gotten a chip in my mouth when I was 12 years old.
Our whole boy scout troop carved totems out of telephone poles for the boy scout jamboree at Centennial Park back in 1973.
We painted them and added wings etc... back then we we trying to be like Indians which is so terribly incorrect now.

[DeadEye_Dan]

Different cuts and types of meat will take more/less smoke.

There's no rib or chicken quarter in the world that takes 4 hours of smoke, but a butt or brisket on the other hand easily will.

You aren't really smoking chicken and ribs though. That's bbq-ing. And then above 350 is grilling.

Be that as it may, it's limited in the amount of smoke it will take on. Same with salmon.