What are you eating???

[CDNfyrfytr]

I used to soak 1/2 of the wood chips and the other 1/2 dry, but have since been advised NOT to soak the wood chips.

https://amazingribs.com/more-techniq...our-wood-first

Leave it to the engineer....hahaha!! Some good info there. I always thought that the reason for wetting the chips was to cause the wood to bring slower creating smoke throughout the entire cook. Obviously a chunk will burn slower than chips so maybe soaking wouldn’t be necessary. The writer speaks to the amount of water absorbed but nothing about having to add more chips because they have burned off and are no longer creating smoke. Every time the lid is opened, smoke and heat will escape making for an uneven and longer cook.

This is one of the main reasons I bought a pellet grill and not a charcoal or stick burner or one that requires adding chips or chunks of wood throughout the cook. Laziness is my first choice!!

I do have a small charcoal grill that I use, but it’s usually for burgers or steak where I want the charcoal flavour but a fair quick cook with a nice sear.


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[CDNfyrfytr]

I used to soak 1/2 of the wood chips and the other 1/2 dry, but have since been advised NOT to soak the wood chips.

https://amazingribs.com/more-techniq...our-wood-first

Going through some of his other articles. Some interesting stuff.


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[RedSN]

Not to derail the thread, but have watched a lot of Smoking Dad BBQ. It’s geared towards Kamado Joe BBQ’ing.
https://www.youtube.com/channel/UCy2...fbTpGe7FgQCpqQ

I would really like to do some charcoal smoking …once I retire and can dedicate more time to it.

[xeninworx]

I learned a lot from watch Binging with Babish and Joshua Weissman. I’ve actually done Beef Wellington twice but the tenderloin still wasn’t dry enough at the end.

[RedSN]

^^^Love Binging With Babish.
You should also check out “You Suck At Cooking”.

[xeninworx]

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[xeninworx]

Also got a BWB apron, a Wangjangler T-shirt and a YSAC grocery bag, it’s funny when people see the bag at the grocery store lol.

[RedSN]

[xeninworx]

Pepperoni Pizza and Pizza Margherita

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[5.4MarkVIII]

turned out pretty damn good.

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needed to stay in a little longer. was aiming for a Medium rare and got rare. because my probe decided part way threw it didn't want to read temp any more.

did a reverse sear, so smoked first then pulled to rest and cranked the bbq up to sear it. only let it rest for 15-20 should have been longer.