Yea after I posted this I found a good website it gave me an idea it said. Beer for chicken, whiskey for steak, lemon juice for fish.
But I did use beer last night for my steak an they came out awesome!
hm, well. My take on it is that all the soaking is for is to slow the wood down so that you get some of the wood flavor before it turns to carbon.
All these other things you soak the chips in are eventually going to end up burning. Sometimes that's good, but mostly you'll end up with organics that stink when burned (like a sugary barbecue sauce on too-high heat, or a burnt marshmallow) ..
My rule is to put stuff like beer, bourbon, etc in the marinade or sauce, and let the wood be wood. But there are no "right" answers in grilling, only awesome meals that we can't remember how to recreate and horrible meals that we can't remember how to NOT recreate (marinating the chef might play a part in this problem)
2014 WK2 Overland 5.9L
2007 WK Limited 5.7L
And some past Durangos
Red WK #19, Hemi #68.. I think..
Durango Owners Club DOTY 2011
"Must have been that yesterday was the day that I was born"
Yea that's true... I know how to cook some pretty good basic chicken steak and fish if I know I can't mess up. Other than those days of its kit me and a few friends I experiment alot which is fun but like you said sometimes it could be a hit or miss the hard thing to do is remember the bad!
I just smoked 3 boston butts, and 2 hams this past weekend. I filled a 5 gal bucket with hickory chunks, then filled it with water & put the top on overnite.When I started the fire Sunday morning, I used chunk charcoal, and once that was established, I took some dry chunks and put them on the charcoal. After those were burning, I took 2 big handfulls of the soaked wood & tossed them on the fire. Once that happens, I close all the dampers and basically try to smother the fire. This creates the most smoke. When the chimney stops giving that wonderful white smoke, its time to add more wood. I would add a couple handfulls of the hickory(or oak) chunks, then top with a couple handfuls of the wet hickory.
The 1st picture is about after about 6 hrs on the smoke. The 2nd is after about 10 hrs. I usually dont go any higher internal temperature than 175. I think that makes the meat tender enough to pull if you want, or to slice.
'09 Wrangler Unlimited X-Deep Water Blue
AEV 2" Budget Boost
Kumho Road Venture A/T 285-70-17
MORE TO COME!
I'm on the fence about soaking wood. I've found that soaking wood for slow smoking tends to leave an overpowering bitter taste to whatever I'm smoking. I've found that just starting a fire in the fire box and adding dry seasoned hickory, apple, cherry, or whatever gives everything a more subtle smoke flavor. Adding just enough fresh wood to keep the temp stable. It gets even better if you let the meat rest for several hours or even overnight. Not to mention, here in western KY I've never seen a good BBQ joint soak their wood and there's probably half a dozen with in five miles of me. As for quicker cooking, burgers, steaks, chicken wings, etc. I'll use a base of natural lump charcoal, waiting till the coals are good and red. Then put soaked (soaked for about an hour) chunks of hickory, apple, cherry or whatever on just before the meat. That gives a good thick smoke that gets in the meat quick without being overpowering or bitter. Just my two cents.
2004 Wrangler X 4.0 I6 Solar Yellow
OK, so I messed up the quote in my sig....I was probably on the downhill side of a few beers when I did it......Somebody say something funny so I can get a new one.