Recent content by ssmoke
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How much wood to add at once?
Thank you for your replies, but I really do not understand this now :( If smoke is not visible then how is it penetrating the meat? Or did I mis-read your post? This one-wood-chunk approach is really interesting to me, but I honestly do not understand how it functions.- ssmoke
- Post #5
- Forum: General Discussion
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Confused about smoked chicken leg quarters
I have a weber 22 inch smoker. I think I am now convinced of the no-water way, but should I still keep the pan there right to catch drips? Otherwise seems like quite a bit of ash would come up onto the meat and also generally mess with the stability of the fire. -
How much wood to add at once?
interesting. When you say chunks are we talking about the same thing? The "chunks" I get are generally about the size of a baseball or maybe a tad bigger. Also, how much meat do you smoke at one time? I could be completely wrong, but it just seems like one chunk would not do much when 15lb+ of...- ssmoke
- Post #3
- Forum: General Discussion
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How much wood to add at once?
I have been reading about smoking pretty much all day to see about trying new meats and techniques. I came across another forum where members were saying that you should only add one chunk of wood at once and that you want "thin blue smoke" and not a bunch of white smoke coming out at once. I...- ssmoke
- Thread
- Replies: 9
- Forum: General Discussion
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Confused about smoked chicken leg quarters
One more question if people are still checking this thread... I have been reading more about it and several people indicated they didn't use any water in the pan when smoking at the higher (300+) temps. Is this something I should consider or is water in the pan still needed? -
Confused about smoked chicken leg quarters
thanks! I will try this way and hopefully get nice crispy skin. What type of wood do you all use? Most comments I saw indicated apple -
Confused about smoked chicken leg quarters
so you get crispy skin that range? About how long does it take usually? -
Confused about smoked chicken leg quarters
I want to smoke chicken leg quarters for the first time but am actually confused due to all the information on this forum =) So from what I gather: 1) I should definitely brine, which I like to do anyway, and the slaughter house brine from the wiki sounds really good 2) I should smoke...
