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Califbill

"iBoaterer" wrote in message
...

In article ,
says...

On Fri, 21 Jun 2013 13:02:05 -0400, wrote:

On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the broiler.
We
have an electric skillet with a broiler lid, so not even a lot of mess
to
clean up.

That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.

I have tried soaking the chips and using them dry. I can tasted no
difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.

John H.

I burn nothing but oak and hickory in my smoker, except for an
occasional apple or pecan log for seafood.

-----------------

In my smoker I burn lots of different woods. Apricot and Alder a lot, as I
cut down one of my apricot trees and I have two alders and they always drop
dead branches. Plus hickory. Left over from my hardwood floors. I have
hickory floors, and the wood is not treated before installation.