I'm on the fence with this actually. I've used wood chips both ways, in different applications, and had some good results and some horrific ones as well. For smoking in a low and slow environment, i've always used small chips and dust in dry form to create the smoke needed. For charcoal grilling, in an indirect heating arrangement, used damp larger chunks. Using dry in this application actually catches the wood on fire and caused some really off flavors for me and made it harder to manage the heat. Using them damp keeps the wood chunks from catching fire and creating too much heat. As long as your top vents are open and positioned over the food, you get enough circulation and steam is no problem. When I was in the restaurant biz, we'd actually smoke fish on the cook top using damp wood chips and a stainless pan from our Bain Marie. :-)
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Cat is outside but froggy is game!Originally posted by Mdischwiki "Popcorn Sutton" a true COOT!Comment
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And if my Intelligence level was that low, I would create a US warehouse for snus, take away everyone's credits, and then start screwing my customers big time! Just sayin........... My intelligence is above average, so is my level of brain damage, bad combination for jokes really! Sorry about that.............
Should have caught my act before the extended open heart surgery!wiki "Popcorn Sutton" a true COOT!Comment
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Here is a great website on all things Q' this link links to an interesting article on the subject of soaking. http://www.amazingribs.com/tips_and_...king_wood.html Lot's of other great info thru out the site.......Comment
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We might get up to 1 inch of rain tonight!Comment
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Thaks for the link Blue.........I'll go check it out!Originally posted by Bigblue1When it's my time to go, I want to die peacefully in my sleep, like my uncle did....... Not screaming in terror like his passengersComment
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