Re: What's in your smoker?
 

Oh I think I gotcha. I followed the directions on the package which said to soak for 20-30 min in water. They produced a nice smoke. I can see if they were dry and put on the coals they would just go up in flames.

Re: What's in your smoker?
 

Well.... that's a whole other discussion. Many people have many different views on soaking.

Soaking chips, wood, etc does not produce more smoke IME. It does produce steam though. However, I am by no means a pitmaster.

If you want more smoke flavor, I would use chunks or since you have an offset use 8-10" sticks. If you need some links to get chunks/wood let me know.

Re: What's in your smoker?
 

Right. But the problem with chips on natural fuel (lump charcoal, briquette, wood) BBQ's is that, unless you have a very small cooker, they don't smoke for very long before they burn up, even in a foil bomb. In my experience, chips work better in eclectics and gas (propane) fired BBQs, depending on the design of the unit, either open tray, foil bomb, or in a cast iron smoker box, or even a cast iron pan directly over a burner if the grill is big enough.

Chunk tends to work better in natural fuel cookers, giving you a much longer smoke time, in my experience.


YMMV.

Re: What's in your smoker?
 

I am also a stick burner with my Lang, but I have a smaller offset that I use occasionally. If I wanted to use wood chips, I would use lump charcoal in the fire box (possibly a natural brickett like Kingsfors) and then scatter the chips on the coals periodically. THe other option would be to get a cast iron wood chip box, place the chips in that and set the box on the coals.

Re: What's in your smoker?
 

You have to use chunks in the smoker, not chips. Use chips if you want smoke when you are grilling.

Re: What's in your smoker?
 

*chuckle*

I had actually made similar comments in my post, but decided to delete them rather than open up that debate.

Re: What's in your smoker?
 

That is exactly what I did. I was using natural lump mesquite. Seemed that the soaked chips did what they were supposed to. Maybe it wasn't very long and I just don't know the difference.


What are these sticks you all are talking about? I don't think I have seen anything like that here locally.

Re: What's in your smoker?
 

The inside will eventually catch on fire and burn just like chips any other way tried.

Rather than use soaked chips, make chips from green wood.

Re: What's in your smoker?
 

"stcks" are actually logs (at least for me) vs a charcoal burner like Brent has or a gas/electric like others have.

I don't remember if I posted a picture of mine in this thread, so at the risk of duplicating, here it is...

http://oldchurchbbq.com/sharedpictures/Ol'Smokey.jpg

those are "sticks" in the front basket :ss

Re: What's in your smoker?
 

Good point...

Re: What's in your smoker?
 

Nice smoker Steve. One day oh one day. I get whatcha mean now by sticks. I think yall would call the lump mesquite charcoal I was using sticks. LOL

And I guess if the chips aren't worth anything it doesn't really matter as they cost less than $10 total.

Re: What's in your smoker?
 

Hard to say if it made a difference or not, since you were the only one sampling the end result.

When you're working with a strong wood like mesquite, especially in lump form, where you are going to have flavor infusion from the smoke/burn the whole time (up until the point is reached where the meat will no longer absorb). Apple is very mild, and while there is something to be said for mixing wood types to mellow the stronger woods, I don't know how much you are truly going to get out of 15-20 minutes worth of apple chips over a long mesquite cook.

Re: What's in your smoker?
 

Steve has it right. Sticks = logs of wood. It's just a term thrown about, sorry for the confusion. Don't get me wrong chips are nice in say a gas grill to add a nice hint of flavor to a piece of meat, but in an offset smoker I think it would get lost. I understand you to have an offset smoker.


There is also some discussion really whether or not lump charcoal of a particular type of wood can actually impart flavors based on the wood used. There is a very nice lump maker "Real Montana" lump charcoal and he says that you don't need any fruit woods with his lump because he is traping the flavor of the wood in his lump. However, Ro, Kingsford, etc (we'll call them national brands) have used hickory, mesquite and pecan woods in their lump for years. However people still need to add sticks for the respective flavor. What are your thoughts on lump adding particular wood flavor?

Re: What's in your smoker?
 

I use the Kingsford Competition and it's pretty neutral tasting. I have had all maple charcoal and that imparted a ton of awesome flavor, so I know it can happen.

Re: What's in your smoker?
 

I think that is what Brent uses in competition, and not only does his stuff taste real good, he wins!

(yes, there is a difference :D)

Re: What's in your smoker?
 

I feel that any natural fuel, briquettes, lump or logs, will impart flavor into the food, how much varies by the base wood used and how it is processed and if additional near flavorless fillers are added. If you want no flavor imparted, use gas or electric and make sure the drippings don't flame up and smoke.

I have been grilling for many, many years longer than I have been BBQing and for the last decade and a half bascally the only lump I have used is Lazzari and I can say with 100% certanty, it does impart flavor into the food, both when used for grilling and when used for BBQing. Prior to that, I used K-briqs for grilling, but after grilling just one time over Lazzari, I fell instantly in love with it and how it flavored the food.

I have also tried Cowboy brand lump, but found it to be mild and inconstant (funny, just reading their review about it and their comments about finding plywood in there - first time I opened a bag of the stuff, I was like "WTF? This is fracking recycled lumber, not natural lump. How long uintil I find something with paint on it in here?").

Funny thing is, as much as I love the Lazzari mesquite lump, I really only use it for grilling now. For BBQing, I've gone over plain old blue bag K-briqs because they are the ultimate in consistency of any natural fuel, they burn at a lower temperature, and they are more mild and very neutral in flavor, allowing me to control flavors with chunks of various woods.

Just my ZW$7,000,000,000,000...

Re: What's in your smoker?
 

Good to see Kingsford recommended. I have similar complaint about Cowboy and won't be using that crap again either. I'll give anything a try once and see if I can find Lazzari.

I would like to thank all of you for posting. I am learning a lot from you guys. Thanks.

Re: What's in your smoker?
 

The Kingsford gives a long even smoking and it's not very hot; all good for a smoker. They do not burn or look like traditional charcoal so if I were doing open pit BBQ, that would an issue... Well at that point I would just be using split logs... The best thing about Kingsford Comp is that Costco had good price on twin packs and I bought a dozen twin packs of it. Down to 5 bags.

I preload my smoker after I clean it. I take out the charcoal needed for the chimenia and store the chimenia seperate. The tarp and overall design keep the WSM very dry inside.

Apple wood is light enough that you can use straight wood along with white ash and not wait for it to become charcoal. Either two woods as logs and you're food won't end up tasting like a campfire.

I used a lot more wood vs. charcoal when I had a horizontal barrell (Smokin' Pro). The WSM is not as friendly with logs and higher flames.

Re: What's in your smoker?
 

Another really good briquette which happens to burn with more of a lump flavor is Rancher Hardwoood Briquettes (top item on the page). In addition to more of a lump flavor, they burn bit longer than standard blue bag k-briqs and they burn hotter, which depending on your pit might not be a bad thing. In my weber, I don't need the extra heat, but some offset drums might.

They do take longer to set up, but once they get going, they aren't bad.

You can probably find them at Home Depot, although they might be seasonal and if so, they might not be there yet.

Re: What's in your smoker?
 

Cowboy is actually good for grilling. It burns pretty hot, lasts just long enough and there's not much ash. I touch of chips and you get a nice finished product. For sure it is not for the smoker.

Re: What's in your smoker?
 

If it works for you that's great, but I'm hesitant to use it since it seems to be very poorly sorted recycled lumber. I know I once pulled a nail or two out of a bag of what was being sold as lump, and I'm pretty sure it was a bag of cowboy, but there is a small chance that it was another brand I wouldn't normally use (got caught somewhere and needed a bag, couldn't get what I wanted, so bought what they had).

I'm also not big on adding chips when grilling if I can avoid it. Just a personal preference really. Much rather have a nice clean hot fire/coals, plenty of flavor there if the wood was good. Cowboy seems to have very little flavor.

Personally, I'd go with Royal Oak brand lump for a quick grill if I can't get or don't want the Lazzari mesquite - I can get it at any wal-mart (at least out here), burns nice, has good flavor, and it's not made from kiln-dried scrap and recycled junk.

Re: What's in your smoker?
 

I think Cowboy is flooring scraps from the Factory, so there should be no nails. I get some Brazilian charcoal locally that is nice for grilling but is a pain to get going.

I do not add chips when grilling except for Alder when needed. Just throwing the idea out there if you wanted more smoke

Re: What's in your smoker?
 

As I said, not 100% sure it was cowboy that I found the nail in.

Regardless, cowboy is still flavorless junk made from kiln dried scrap to me and I won't use it (and judging by commentary a number of places elsewhere, that seems to be a fairly comment sentiment). I can get better for less money elsewhere.

And Lazzari is never a problem since their entire operations is right out here in the bay area. You used to be able to, and I believe you still can, just drive up to the factory and buy in bulk (like shovel the stuff into the bed of a pickup truck bulk) at a very low rate. You used to even be able to get some woods that they don't distribute commercially, or only very limited distro.

Re: What's in your smoker?
 

Shoveling charcoal is like a dream! Wow.

Re: What's in your smoker?
 

Probably the last cold night in town so I started a fire and smoked some chicken quarters fireside with the last of my oak logs...with SmokinGators rub.

http://cigar-review-site.com/cooking/img_1182.jpg

http://cigar-review-site.com/cooking/img_1183.jpg

http://cigar-review-site.com/cooking/img_1184.jpg

Re: What's in your smoker?
 

You guys are killin me!


I really need to clean mine out and cook something... :sad

Re: What's in your smoker?
 

Wow, now that is doing it old school! Did you just leave it there or constantly turn it? What about a drip pan? Was that indoors?

I have seen fireplaces with chickens or wound cord spinning in front of the fire, but not this!

Re: What's in your smoker?
 

It's indoors. I turn it every 5 minutes or so....or when I hear it sizzling too much. It's pretty easy to find good temperature spots. No drip pan either...at the end I just cover up the grease areas with the ash...soaks it right up. It turns out pretty darn good I must say!

Re: What's in your smoker?
 

Anyone ever smoked chicken drumsticks, like used in hot wings? Any tips or recipes if you have would be cool.

Re: What's in your smoker?
 

SmokinGator posted a recipe...I've tried them and they are terrific!

http://www.cigarasylum.com/vb/showthread.php?t=20093

Re: What's in your smoker?
 

He beat me to it...


(btw, just a word to the wise, anytime Brent (SmokinGator) posts a recipe, it's well worth trying out :tu)

Re: What's in your smoker?
 

That is a great recipe. But he used real wings for that, will little drumsticks work too? Probably just less time to cook. Hmmm

Re: What's in your smoker?
 

Do you mean smoke drumsticks and coat them as if they were chicken hot wings?

You can do it, but they won't be much like hot wings - too large and the meat is a stronger flavor, is much tougher, has more connective tissue that needs to break down plus it's greasy to boot. The attraction to hot wings is because because they are small (high sauce & crisped skin to meat ratio), have a very clean flavor, rather tender, have very little connective tissues that need a long cook to break down, so they can be cooked and crisped quickly.

Gator's recipe for smoked wings is kick-ass:
http://www.cigarasylum.com/vb/showth...ighlight=wings

Re: What's in your smoker?
 

No I mean drumsticks the same size as you would get from Hooters or any other restaurant when you order hot wings. They were on sale at the store last night. 50 of em for $2.50. :D

Re: What's in your smoker?
 

Those aren't drumsticks, those are drumettes. A drumstick is the upper part of the leg, the drumette is the fleshy inner (proximal or "upper") part of the wing. Gator's recipe will do wonders with those.

Damn nice price BTW...

Re: What's in your smoker?
 

We knew what you meant. :tu

Re: What's in your smoker?
 

OK, looks like a great recipe, only one question. What kind of weight are we talking about here? 2-3 pounds? And if one wants to do more than that, do I increase initial smoking time from 2.5 hours to ____?

Re: What's in your smoker?
 

In general, no one "smokes chicken". but they cook chicken in smokers. 225 is not enough to get the skin crispy. Ok, after the technical difference, I just crank the smoker up to 350+ and use the same recipes as would be in an oven.

I like to buy chicken quarters and remove the thigh bone so I have a real meaty drummy. I mix crushed garlic, oregano, curry powder, paprika, salt & pepper, and olive oil into a very thin paste. Stuff paste under the skin and baste a little on the outside. Throw in smoker until done

Re: What's in your smoker?
 

Doesn't matter what the weight is, cooking / smoking time is the same regardless because the size / individual weight of the pieces being cooked isn't changing, just the quantity being cooked is changing. Just as long as there is some space around them and you keep the pit temperature at the recommended settings, nothing changes.


Unless you have them crammed in there like sardines - in which case you will need more time, and the contact will prevent the smoke from flavoring; although most likely, you'll just burn the outside wings and have raw ones at the center of the pile.

Re: What's in your smoker?
 

SmokinGators smoked wings again. Didn't have stuff for the dry rub after the cooking so just threw it in some wet hot sauce...not as tasty as the dry but still darn good.

http://cigar-review-site.com/cooking/img_1209.jpg

http://cigar-review-site.com/cooking/img_1211.jpg

http://cigar-review-site.com/cooking/img_1214.jpg

Re: What's in your smoker?
 

That looks damned good!

I'm not a fan of "un-trimmed" loin-back ribs, but I'd still rip me off a few ribs!

Re: What's in your smoker?
 

No pics... but I did some chicken legs tonight... Plowboys Yardbird rub... apple wood, pretty high heat (375) for 2 1/2 hours. Drizzled some 12 Bones Blueberry Chipotle sauce on them. They didn't suck!!

Re: What's in your smoker?
 

Was gonna smoke tonight but these 50mph winds put a no go on that. Looks good guys. Makin me hungry.

Re: What's in your smoker?
 

Electric smoker.

Re: What's in your smoker?
 

So I scored a bunch of freshly pruned lemon branches in various sizes earlier today. A few 3" - 4" branches, but most is 1" - 2" stuff. I'd estimate if I cut all the wood into chunks, it would be two or so 5 gal buckets full after trimming off all the leaves and little stuff (the little stuff I saved - an additional better part of a 5 gal bucket there). :wo

Now, ask me next year about this time how this stuff smokes. Maybe all the holes I tore in my hands today trimming these lemon branches down will heal by then too. LOL.

Working on hopefully getting some almond wood in a few weeks too.

Re: What's in your smoker?
 

How is walnut tree for smoking wood?

Re: What's in your smoker?
 

It's fine. Just remember that because it's a hardwood, it's going to have a strong flavor, so apply sparingly. Ideally, mix with a lighter fruit wood to mellow it, like apple, pear, peach, persimmon, etc.

PS: Thanks for the reminder that I need to go hunting for some around here soon.

Re: What's in your smoker?
 

In France it is the norm to cut off that digit on the chicken wings. Once you start doing it, chicken wings never look the same with the digit on there.

Re: What's in your smoker?
 

That looks super tasty Luke. Great Job :tu

Re: What's in your smoker?
 

Smoked chicken quarters on my rickety kingsford.

http://cigar-review-site.com/cooking/img_1229.jpg