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John H[_2_]

On Sun, 28 Nov 2010 10:49:26 -0500, I am Tosk
wrote:

In article ,
says...

On Sat, 27 Nov 2010 21:30:44 -0500, L G wrote:

John H wrote:
On Fri, 26 Nov 2010 18:14:59 -0500, I am
wrote:

In ,
says...

In ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

What kind of wood do you guys use?

The reason I have to ask here is I need to make a new smokehouse and I
am trying to decide if I should do that or just buy one of these
"smokers"... I have thought of making a hybrid using one of them
though with my Father in laws' Baffle system for redirecting smoke and
at least 6 feet with 8 inch stovepipe...

I could make a nice box out of wood if I wanted to...

I use hickory, mesquite, or, if I can get it, apple. We had to cut down a
hickory tree in the back yard, so I've had lots of hickory to use.

Toss the mesquite or save it for beef - and use it sparingly. I prefer
fruit woods with hickory. The mixture depends on the meat.

I like the mesquite with both beef and pork. It's strong. Fruit trees are great
with poultry and fish.

Never tried it... I would like to find some around here.

Check Ace Hardware. Our local one does a pretty good job of stocking various
smoker woods.
--

Hope you're having a great day!

John H

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