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New to Forum - Here to Learn

post #1 of 11
Thread Starter 
Hello all-

Came across this forum and I am always willing to learn anything and everything there is to Q'ing. I figure there is always someone out there who is doing it better or differently than I am. I plan on posting a few questions here and there so please dont hesitate to offer advice, it's greatly appreciated.

First Question: I know the soaking wood question is a worn out, beaten horse but here's my question: could you soak hickory (suggestions for pecan? anyone?) for about 18 - 24 in apple juice (or any other juice, I've heard about red or white wine but not exactly with what woods to use) AND then let the chunks dry out?

Second Question: When smoking, how do ya'll cook chicken breasts? I'm always open to rubs and sauces.


post #2 of 11
Welcome to SMF! Someone with more experience should be around soon to answer your ?'s
post #3 of 11
Welcome to SMF. The wood soakers and non wood smokers will chime in here shortly. Personally, I don't bother.
post #4 of 11
Welcome to the SMF. I've never tried soakin' and drying chunks. As far as chicken is concerned, you don't have to go low & slow, higher temps will help get that crispy skin some folks strive for. I would suggest you try brining a bird or parts, it will give you more flavor and keep the meat fom drying out. Once to try it, you'll know whether to brine or not.
post #5 of 11
Glad yer here blvdgrillin!1st question me thinx is a matter of pref.2nd question...this is my not so humble opinion...poultry seems to really shine with brining...lots of good opinions on brining and on the left of the page Tulsa Jeff does a good job of explaining it.Now I am a shameless chikken briner!
Happy Smokes!
post #6 of 11
Welcome Blvd.
post #7 of 11
Welcome aboard SMF , go dry on the wood .. IMHO ... see ya in the forums !
post #8 of 11
Welcome to SMF Will!

You COULD..what you would get then is a burning sugar...fructose.. in the smoke. Sounds bad, but if done judiciously, and near the end of the smoke, may add a "caramelly" type flavor. The wines would be tannic acids and veggie matter mainly..as most of the sugars have been converted to hootch <alchohol> which of course will burn off.

I cook 'em <GASP!> on the grill. You can smoke 'em, but it's tough. I suggest a bacon grease base and high temps. Get-'em-done.
post #9 of 11
Welcome to Smf, great place to gather info and meet some great people. I dont soak my wood, but that dont make me right. When i make chicken, I am partial to a buffalo ranch recipe that i came up with. Marinade in franks red hot over night. If you like it good and spicy inject it with some red hot. About 45 min before you but the heat to it rub it down with some Hidden Valley Ranch powder. Then mop it with some more Franks. Good luck with all your smokes, and dont forget to post some qview.
post #10 of 11
Welcome to SMF!

Soaking wood in flavored liquids may impart a different flavor, however so slight.

Brine your birds for the best flavor. (<<< personal opinion PDT_Armataz_01_18.gif )

post #11 of 11
Welcome to SMF. You came to the right place to learn
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