Soaking Your Chips...
Dec 30, 2018 11:56:51 #
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'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
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 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.
Dec 30, 2018 12:29:05 #
karpenter wrote:
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.
Dec 30, 2018 12:45:43 #
archie bunker wrote:
That's What I MeanIt also has a little different flavor to it. Not bad, just different.
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
Dec 30, 2018 12:52:53 #
karpenter wrote:
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.
Dec 30, 2018 13:38:29 #
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 KnowA few years ago, I bought a Treager pellet smoker, but I don't use it much. It just isn't the same.
It's Like Propane And Lava Rock
What ARE They Doing ??
Dec 30, 2018 14:27:56 #
karpenter wrote:
I Know
It's Like Propane And Lava Rock
What ARE They Doing ??
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.
Dec 30, 2018 15:12:05 #
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
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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