K
kc5hwb
Guest
I got a new grill about a week ago and have cooked on it every night since then, almost. Last night I did my first smoking and I have some quesitons. I have grilled for a long time and am very familiar with grilling, but smoking I am not.
Here is what I did and if you can give my pointers, I would appreciate it.
I took a brisket and soaked it overnight the nigth before in some marinade. I started the fire in the smoker at 6pm Fri night and smoked it for about 8 hours, until 2am. I used 2 bags of small wood pieces that I got at the grocery store. The instructions on that bag said to NOT soak the wood, but to light it, let it burn till black, then put it out and let the smoking commence. I did this the first few times, but found that the fire in the wood would go out after 30-45 min or so. So eventually I started soaking the wood and lighting it, letting it burn down to small flames, then shutting the fire box and letting it go.
The meat tunred out very well, nice flavor, perhaps just a bit tough, but briskets are a bit tough anyway. I took it off the grill when it was a nice 150 degrees and soaked all the way thru.
My main question is about the wood I used. Hickory was the type, but should I get better quality wood? Should I get green wood? soak the wood? buy it somewhere in larger logs that will burn longer?
Thanks for any suggestions.
Here is what I did and if you can give my pointers, I would appreciate it.
I took a brisket and soaked it overnight the nigth before in some marinade. I started the fire in the smoker at 6pm Fri night and smoked it for about 8 hours, until 2am. I used 2 bags of small wood pieces that I got at the grocery store. The instructions on that bag said to NOT soak the wood, but to light it, let it burn till black, then put it out and let the smoking commence. I did this the first few times, but found that the fire in the wood would go out after 30-45 min or so. So eventually I started soaking the wood and lighting it, letting it burn down to small flames, then shutting the fire box and letting it go.
The meat tunred out very well, nice flavor, perhaps just a bit tough, but briskets are a bit tough anyway. I took it off the grill when it was a nice 150 degrees and soaked all the way thru.
My main question is about the wood I used. Hickory was the type, but should I get better quality wood? Should I get green wood? soak the wood? buy it somewhere in larger logs that will burn longer?
Thanks for any suggestions.