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John H[_2_]

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!

JustWaitAFrekinMinute

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.

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