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 Posted By: vendettarwb 
Dec 15  # 11 of 16
I take a certain wood that I buy at sears called hot-sticks. They are kiln dried hardwood and they come with a little lighter piece of wood to help you out. The wood they use is very clean burning, I also pick up a couple of natural fatwood lighting sticks in case it is windy.

I also have a home made brick smoker, So I take a bout 5 pieces of wood, small like 2 inches by 10 inches each, and get them started on a grate. Wait for the the wood to turn to coals, approximately a half an hour, pile a piece of wood 4 inches by 10 or so every hour or so to keep the temperature between 100 and 200 degrees. I also soak my Chips/chunks ( I use a mix of both) I put a new batch of chips 3-6 times during the process. After 4 - 6 hours or so of smoking I make sure my meat is to temperature with a probe thermometer since it is the only way to know something is truly done :D

If i am in a hurry after 4 hours I fire up the smoker with more wood and get it really hot, or the oven and finish it off there usually 10 - 20 min in a 300 degree oven works great and the food is ready to temperature.

Try experimenting, it's fun,food and science gotta love it :) ah yes and alton browns recipe for brining a turkey for 12 hours and then smoking is one of the best things i have ever tasted from my smoker, I truly recommend trying that out.
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 Posted By: abanynini 
Apr 2  # 12 of 16
can anyone comment on using hibachi grills for making smoked meats. I'm considering getting a hibachi or a 'green egg' but they are expensive and I want to hear if others are using them for smoking successfully! Replies appreciated!
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 Posted By: The Ironic Chef 
Apr 2  # 13 of 16
When I smoke most items I use what I call an Indirect smoke. It comes from a side box on the non gas side of my grill. The smoke box is mounted over the vent hole on the side of the grill.
I use hardwoods and keep the fire very low. Different hardwoods for different meats. I'll use fruit woods for mostly Pork, Oak, Hickory or Mesquite for Beef and maybe a combination of both for chicken depending on were I am going with the chicken. I,m not a big fish fan unless it's fresh caught and I'm eating it right away.

If I am using the gas side of the grill and want to smoke something I do soak my wood chips, place them in a foil pack that has holes poked into the top to allow the smoke to escape and place the foil pack down by the gas burners. I have a little rack I made up to set the foil pack on so it's under the grill rack just above the flames. I try to keep the heat down to about 200*. Depending on the smoking time I will replace the foil pack and chips several times through out the day. Drawing the smoke just right over the meat or even vegetables is important too and controling the smoke inside with the opening and closing of the top vent. This also controls the heat.

I have seen some variations of smoking where green woods have been used but these are more of a pit roasting type or method. I have seen the use of green bamboo and other wet land type woods used, also leaves and sea weed. I think these techniques are for more of a steaming method though, not really what I call smoking, drawing the flavors from the woods or leaves to infuse into the meats.
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 Posted By: jpshaw 
Jul 7  # 14 of 16
Quote BagCSC wrote:
That is what I do. I use a charcoal fire and then once the coals are hot, I place the soaked woodchips directly onto the coals. The wood will produce LOTS of smoke and will eventually lose its moisture and burn normally.

This is the way I do it. When smoking ribs or such I will add more to it every few hours. Charcoal and soaked hickory or mesquite.
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 Posted By: ChileFarmer 
Jul 7  # 15 of 16
Guys. I would suggest that you use lump charcoal rather than briquettes.
Reason, briquettes contain starch, ground charcoal and nitrogen fertilizer. Lump does not, it is just charcoal, and it burns hotter and longer. Never ever use green wood in your smoker, as green wood produces creosote. Not a good thing for you or the flavor of what ever you are smoking. Using wood chips soaked would work, I prefer using dry wood splits for smoke.
Always leave the exhaust open, control your fire with the air intake and the size of the fire. Look for thin blue smoke coming from your smoker, not clouds of white smoke. OK, my $.25 cents worth, (everything has gone up)
CF:)