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Soaking Your Chips...
Dec 30, 2018 11:56:51   #
karpenter Loc: Headin' Fer Da Hills !!
 
I Don't Do It

I'm Sure Chips Are Dandy
But I Use The Kind That Look Like Thin Shingles
I Can Split 'Em, And Thread Them Through The Charcoal
Leave The Lid Closed
And The Reduced Air Flow And Smoke In The Container
Will Prevent Any Flame Flare-Ups

Also, I Suspect Soaking Re-Constitutes Sap & Oils
Instead Of Flashing Off
It Will Rise As Steam In The Smoke

My Brother-In-Law Is So Proud Of His Smoked Turkey He Could Pop
He Wets His Chips Into A Soggy Mess
And Dumps Them Straight On To His Fire
He Brings Out The Bird
And There's An Oil Film On The Skin
You Can Scribe A Line With Your Finger
The Meat Is Fantastic, But The Skin Is In-Edible

So I Just Don't Do It

| Reply
Dec 30, 2018 12:13:21   #
no propaganda please Loc: moon orbiting the third rock from the sun
 
karpenter wrote:
I Don't Do It

I'm Sure Chips Are Dandy
But I Use The Kind That Look Like Thin Shingles
I Can Split 'Em, And Thread Them Through The Charcoal
Leave The Lid Closed
And The Reduced Air Flow And Smoke In The Container
Will Prevent Any Flame Flare-Ups

Also, I Suspect Soaking Re-Constitutes Sap & Oils
Instead Of Flashing Off
It Will Rise As Steam In The Smoke

My Brother-In-Law Is So Proud Of His Smoked Turkey He Could Pop
He Wets His Chips Into A Soggy Mess
And Dumps Them Straight On To His Fire
He Brings Out The Bird
And There's An Oil Film On The Skin
You Can Scribe A Line With Your Finger
The Meat Is Fantastic, But The Skin Is In-Edible

So I Just Don't Do It
I Don't Do It br br I'm Sure Chips Are Dandy br B... (show quote)


I like smoked turkey but never eat the skin. If it had an oily layer I wouldn't even feed it to the dogs. It just occurred to me that the oily skin would have a use, however. Wrap it around a DeCon pellet and leave it out for the rats would be a great idea, must try it some time.

| Reply
Dec 30, 2018 12:29:05   #
archie bunker Loc: Texas
 
karpenter wrote:
I Don't Do It

I'm Sure Chips Are Dandy
But I Use The Kind That Look Like Thin Shingles
I Can Split 'Em, And Thread Them Through The Charcoal
Leave The Lid Closed
And The Reduced Air Flow And Smoke In The Container
Will Prevent Any Flame Flare-Ups

Also, I Suspect Soaking Re-Constitutes Sap & Oils
Instead Of Flashing Off
It Will Rise As Steam In The Smoke

My Brother-In-Law Is So Proud Of His Smoked Turkey He Could Pop
He Wets His Chips Into A Soggy Mess
And Dumps Them Straight On To His Fire
He Brings Out The Bird
And There's An Oil Film On The Skin
You Can Scribe A Line With Your Finger
The Meat Is Fantastic, But The Skin Is In-Edible

So I Just Don't Do It
I Don't Do It br br I'm Sure Chips Are Dandy br B... (show quote)


I'm not a soaker either. I also don't use chips. My backyard is 5 1/2 acres covered with misquite, so I use sticks, or chunks.
I also have a brother in law who is a "soaker". He claims it helps keep the meat moist, but I don't buy it. It also has a little different flavor to it. Not bad, just different.

| Reply
Dec 30, 2018 12:45:43   #
karpenter Loc: Headin' Fer Da Hills !!
 
archie bunker wrote:
It also has a little different flavor to it. Not bad, just different.
That's What I Mean
I Think It's The Re-Constituted Oil And Sap

Dry In The Wood
It Has A Lower Flash Point Than Wood Itself
And Burns Harmlessly Off
Soak It, And It Rises In The Steam You'll Create

Also, I'm Not Fond Of Lump Varieties Of Charcoal
They Give A Stronger Flavor Than I Like Now
Not To Mention I Get Large Stones & Metal Trash In It

I Prefer Sweeter Smokes Of Apple And Alder
Doesn't Beat The Tar Out Of Fish And Poultry
Plain Blue Bag Kingsford Doesn't Overpower My Lighter Smokes

| Reply
Dec 30, 2018 12:52:53   #
archie bunker Loc: Texas
 
karpenter wrote:
That's What I Mean
I Think It's The Re-Constituted Oil And Sap

Dry In The Wood
It Has A Lower Flash Point Than Wood Itself
And Burns Harmlessly Off
Soak It, And It Rises In The Steam You'll Create

Also, I'm Not Fond Of Lump Varieties Of Charcoal
They Give A Stronger Flavor Than I Like Now
Not To Mention I Get Large Stones & Metal Trash In It

I Prefer Sweeter Smokes Of Apple And Alder
Doesn't Beat The Tar Out Of Fish And Poultry
Plain Blue Bag Kingsford Doesn't Overpower My Lighter Smokes
That's What I Mean br I Think It's The Re-Constitu... (show quote)


I use plain old Kingsford myself in an offset smoker.
A few years ago, I bought a Treager pellet smoker, but I don't use it much. It just isn't the same. I think it may just be me, because it works pretty good, but it feels like I'm cheating.
Stuck in my ways, I guess.

| Reply
Dec 30, 2018 13:38:29   #
karpenter Loc: Headin' Fer Da Hills !!
 
archie bunker wrote:

A few years ago, I bought a Treager pellet smoker, but I don't use it much. It just isn't the same.
I Know
It's Like Propane And Lava Rock
What ARE They Doing ??

| Reply
Dec 30, 2018 14:27:56   #
archie bunker Loc: Texas
 
karpenter wrote:
I Know
It's Like Propane And Lava Rock
What ARE They Doing ??


Lol! Last summer, my son, and I were at my older brother's house, and he put 3 inch thick ribeyes on his pellet grill, smoked them for a bit, then seared them on propane.
They were delicious, but my son called him a sophisticated Knuckledragger because us primitive Knuckledraggers use real fire for ours.
One of those 'had to be there' moments, but it was funny.

| Reply
Dec 30, 2018 15:12:05   #
karpenter Loc: Headin' Fer Da Hills !!
 
Speakin' O' Which...
When I Was A Youngun'
We'd Go Out To A Steak House
Everyone Would Order A Big Sirloin
With A Crispy Fat Cap
(Don't See That Anymore...)
I Would Order A Rib-Eye
Because I Thought It Was Tastier, And A Little Cheaper

Now Rib-Eyes Are Two Inches Thick
And Cover A 10" Platter
I Don't Know What Happened

But I Plan To Run A Rib Roast
When I Get Real Proficient With My New Green Egg
Maybe A Four-Bone Roast
So I Don't Go Too Far Out On The Limb

My Wife Just Bought A Full On Beef Tenderloin
I'll Cut The Thick End Into Steaks
....Just Playin' It Safe

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