BoatBanter.com - View Single Post - Barbecue Grill Advice

Earl[_91_]

wrote:
On Fri, 21 Jun 2013 15:08:28 -0400, John H
wrote:

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.
In a gas grill, dry chips just burst into flames.

I never tried oak. I did get a bag of mesquite and that is not a
flavor I am trying to achieve. Some around here say buttonwood and
orange are good but I haven't tried that either.
You can't smoke properly in a gas grill. I have one, but I also have a
dedicated smoker - the Weber Smokey Mountain (WSM), as well as a Weber
kettle grill. I use the gas grill most often for steaks, burgers,
chicken, and brats. I prefer the kettle when I have more time. The
WSM is for smoking only. I also never use briquettes of any kind - real
lump charcoal without the fillers and other crap.

Check out this site for smoking info:

http://virtualweberbullet.com/