On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote:
On 6/21/2013 3:08 PM, 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.


Oak will make your meat sour... Be very careful not to get any bark in
there either...


Uh, what if you just want your steak, chicken or burger to taste
like...oh, a steak, chicken or a burger?

I put a little olive oil on the chicken parts I plan to cook on the
grill, then lightly salt and pepper them, and cook them skin side down
for about 20 minutes. Then I flip them over, put some barbecue sauce on
the skin side that is now "up," and cook them for maybe another 15 minutes.

No wood chips. Tastes just like barbecued chicken. No "smokey" taste,
either, which neither of us here like.

On Fri, 21 Jun 2013 17:29:06 -0400, JustWaitAFrekinMinute wrote:

On 6/21/2013 3:08 PM, 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.


Oak will make your meat sour... Be very careful not to get any bark in
there either...

Hasn't happened yet! I take the bark off. A couple dozen professionals can't be all wrong!

John H.
--

Hope you're having a great day!

On 6/21/2013 5:33 PM, John H wrote:
On Fri, 21 Jun 2013 17:29:06 -0400, JustWaitAFrekinMinute wrote:

On 6/21/2013 3:08 PM, 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.


Oak will make your meat sour... Be very careful not to get any bark in
there either...

Hasn't happened yet! I take the bark off. A couple dozen professionals can't be all wrong!

John H.


Yup, wrong wood.. We have a oak up here we call **** Oak.. I think it's
white oak maybe but I use apple and shag bark hickory so far only so I
can't be sure.

"John H" wrote in message
...

On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote:


I figure it is dangerous enough eating barbecue without having bits
and
pieces of year old food from previous grillings falling onto it. I
don't mind a "patina" of grease and whatever on the grill, though I
do
like keeping the grates reasonably sanitary.

How would your bits and pieces of year old food from previous
grillings fall onto your food? My bits
and pieces fall through the grate, and I don't ever put new food under
the grate. In fact, I've
never even heard of that.

John H.

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

He grills upside down?

On 6/21/13 5:53 PM, Eisboch wrote:


"John H" wrote in message
...

On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote:


I figure it is dangerous enough eating barbecue without having bits and
pieces of year old food from previous grillings falling onto it. I
don't mind a "patina" of grease and whatever on the grill, though I do
like keeping the grates reasonably sanitary.

How would your bits and pieces of year old food from previous grillings
fall onto your food? My bits
and pieces fall through the grate, and I don't ever put new food under
the grate. In fact, I've
never even heard of that.

John H.

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

He grills upside down?



Wait...you're supposed to cook on the top side of the grates?

On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote:

On 6/21/2013 4:14 PM, John H wrote:
On Fri, 21 Jun 2013 15:18:36 -0400, 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.

Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several
times. Works pretty well.

At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was
like the ones you see on TV, with the trailer mounted smokers and grills - big hummers!

There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork
shoulder, about a ten-pound chunk, to prepare for judging.

I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'.
Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the
damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw.

John H.


Ooooops. it's white oak that makes it sour... **** oak we call it or
swamp oak... Sorry for the other post, I am sure it will turn into a
huge pee pee measuring contest for some here

You know what? I never asked which oak. You may have something there. I'll have to check it out in a
little more detail. Thanks.

John H.
--

Hope you're having a great day!

On Fri, 21 Jun 2013 17:33:33 -0400, "F.O.A.D." wrote:

On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote:
On 6/21/2013 3:08 PM, 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.


Oak will make your meat sour... Be very careful not to get any bark in
there either...


Uh, what if you just want your steak, chicken or burger to taste
like...oh, a steak, chicken or a burger?

I put a little olive oil on the chicken parts I plan to cook on the
grill, then lightly salt and pepper them, and cook them skin side down
for about 20 minutes. Then I flip them over, put some barbecue sauce on
the skin side that is now "up," and cook them for maybe another 15 minutes.

No wood chips. Tastes just like barbecued chicken. No "smokey" taste,
either, which neither of us here like.


Wouldn't ever smoke a steak or a burger. Smoked chicken, on the other hand, is damn good. Much more
moist than from a grill. Smoked turkey is even better, although a rotisserie turkey over charcoal is
pretty damn good also.

No need to smother the meat in sugarfied barbecue sauce to give it some flavor.

John H.
--

Hope you're having a great day!

On Fri, 21 Jun 2013 17:53:27 -0400, "Eisboch" wrote:



"John H" wrote in message
.. .

On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote:


I figure it is dangerous enough eating barbecue without having bits
and
pieces of year old food from previous grillings falling onto it. I
don't mind a "patina" of grease and whatever on the grill, though I
do
like keeping the grates reasonably sanitary.

How would your bits and pieces of year old food from previous
grillings fall onto your food? My bits
and pieces fall through the grate, and I don't ever put new food under
the grate. In fact, I've
never even heard of that.

John H.

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

He grills upside down?


Now that's a thought. Maybe the grill gets inverted, rather than flipping the burger.

John H.
--

Hope you're having a great day!

On 6/21/2013 6:08 PM, John H wrote:
On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote:

On 6/21/2013 4:14 PM, John H wrote:
On Fri, 21 Jun 2013 15:18:36 -0400, 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.

Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several
times. Works pretty well.

At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was
like the ones you see on TV, with the trailer mounted smokers and grills - big hummers!

There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork
shoulder, about a ten-pound chunk, to prepare for judging.

I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'.
Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the
damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw.

John H.


Ooooops. it's white oak that makes it sour... **** oak we call it or
swamp oak... Sorry for the other post, I am sure it will turn into a
huge pee pee measuring contest for some here

You know what? I never asked which oak. You may have something there. I'll have to check it out in a
little more detail. Thanks.

John H.


yeah, well I am not sure something didn't get lost in the translation
from my Polish GF.. There is a huge difference though from Red Oak, to
White, to Black... The wood texture, taste, structure etc is huge
different. I know they say use Oak, I assume Red for smoking denser meat
like beef, where softwoods are more (I am told) for chicken and fish, etc...

On 6/21/2013 6:10 PM, John H wrote:
On Fri, 21 Jun 2013 17:33:33 -0400, "F.O.A.D." wrote:

On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote:
On 6/21/2013 3:08 PM, 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.


Oak will make your meat sour... Be very careful not to get any bark in
there either...


Uh, what if you just want your steak, chicken or burger to taste
like...oh, a steak, chicken or a burger?

I put a little olive oil on the chicken parts I plan to cook on the
grill, then lightly salt and pepper them, and cook them skin side down
for about 20 minutes. Then I flip them over, put some barbecue sauce on
the skin side that is now "up," and cook them for maybe another 15 minutes.

No wood chips. Tastes just like barbecued chicken. No "smokey" taste,
either, which neither of us here like.


Wouldn't ever smoke a steak or a burger. Smoked chicken, on the other hand, is damn good. Much more
moist than from a grill. Smoked turkey is even better, although a rotisserie turkey over charcoal is
pretty damn good also.

No need to smother the meat in sugarfied barbecue sauce to give it some flavor.

John H.


Back on another tangent I like these auger smokers with the temp control
and the pellets... Looks like they finally figures out the difference
between smoking and cooking. Controls that start at 150F up to 500... I
would def use one instead of the manual smoker I have now although it's
still cool to sit outside with a six pack and the snow coming down for a
few hours to smoke some Kielbasa...