- Jun 12, 2017
- 2
- 10
I'm Texin from - well, Texas. I'm am, shockingly, new to smokers and have been hugely disappointed in smoking on grills. I'm a pretty good cook but need a few pointers about adding smoke chips to the (Masterbuilt 30" electric smoker that I used for the first time Saturday). I smoked a spatchocked whole chicken that turned out very well. Good smoke flavor but I forgot to add it to the brined I prepared overnight and ended up brining it from about 8:30 in the morning until about 3:30 when I put in to cook. Smoke flavor and the rub were good, but the brine just hadn't had time to deeply flavor the meat. I also prepared artichokes and I definitely over-smoked them.
I'm pretty sure the artichokes needed to smoke for the 1-1/2 hours (to 2 hrs) called for in Smoke & Spice book, but I used a blend of oak and cherry chips, which may have been too bold - though the cherry flavor was delicious. I think I just added chips to often and the overall smoke was too much for the chokes. I also prepared a baked potato for my husband (nuked it for 5 min in the microwave and it actually ended up cooking it through via carryover heat), put in the smoker but it didn't get to develop the smokiness I was hoping for, but I was afraid of completely ruining the potato since it was already cooked. Definitely have learning curve issues here, but I think I'll get there with some pointers/tips.
Finally, we have a MHP in-ground natural gas grill (on a stationary post). Where would I place a woodchip box in this grill? This model has the ceramic briquettes and moving the grill grates is (or will be probably) problematic. My thought is to put the box directly onto a portion of those briquettes and removing one of the grill grates (it has 3 or 4 IIRC) and smoking the items indirectly. Will that work?
Thanks, all.
I'm pretty sure the artichokes needed to smoke for the 1-1/2 hours (to 2 hrs) called for in Smoke & Spice book, but I used a blend of oak and cherry chips, which may have been too bold - though the cherry flavor was delicious. I think I just added chips to often and the overall smoke was too much for the chokes. I also prepared a baked potato for my husband (nuked it for 5 min in the microwave and it actually ended up cooking it through via carryover heat), put in the smoker but it didn't get to develop the smokiness I was hoping for, but I was afraid of completely ruining the potato since it was already cooked. Definitely have learning curve issues here, but I think I'll get there with some pointers/tips.
Finally, we have a MHP in-ground natural gas grill (on a stationary post). Where would I place a woodchip box in this grill? This model has the ceramic briquettes and moving the grill grates is (or will be probably) problematic. My thought is to put the box directly onto a portion of those briquettes and removing one of the grill grates (it has 3 or 4 IIRC) and smoking the items indirectly. Will that work?
Thanks, all.
