How many chunks!

Discussion in 'Messages for All Guests and Members' started by wahouse8, Jan 19, 2008.

  1. wahouse8

    wahouse8 Fire Starter

    Hey all! I am waiting to pick up my gasser conversion for my brinkman but am going to make steaks on my propane bbq. I have some chips and was thinking of throwing some on to add another dimension... I am making new york, marinated in beer/soy/waktins seasoning and olive oil. Any recommendations on doing this?

  2. flash

    flash Smoking Guru OTBS Member

    Just don't over do it. A handfull will do for steaks. I've got some beef ribs on my grill right now. I'll do them for 3 hours or so. Probably add a small handful an hour.
  3. wahouse8

    wahouse8 Fire Starter

    Thank you!!! I will grab a small handful... water them down, throw them in the pouch and under the grill... now that I am doing this should I be cooking them slower and longer?
  4. wahouse8

    wahouse8 Fire Starter

    THANK YOU BOTH!!! As you can tell I joined in January and have been using this to stock up on my smoking knowledge! My wife was amazed at the response and how fast. I told her that I could post something and someone would respond instantly!

    Headed out to do it!!!! THANK YOU BOTH SO MUCH!

  5. charles1056

    charles1056 Meat Mopper

    Are we SUPPOSED to have a life outside of smokin'?[​IMG]
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Nobody told you that pic's are required for fre answer's??? [​IMG]
  7. wahouse8

    wahouse8 Fire Starter

    It was a quick thing... so I didn't get the camera out.

    However... since I don't have lava rocks I find of just put it off to the side of the bbq near the element. I have a heat shield but didn't think I could put it between the grill and the element.

    I also soaked them so they didn't really smoke. The next day I wanted to make some chicken, again, last minute quick grilling. I left the little pouch in there from the night before (don't know if that is a no no) but it is 7 degrees up here and thought it couldn't go bad (again, don't know if that is possible) and low and behold it smoked! I am guessing because it was not soaked.

    In the meantime, I have heard from people that soaking just prolongs it from smoking which appeared true on the second attempt.


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