What kind of wood chips are you using?
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What kind of wood chips are you using?
Thx Feesh. This time I used some fresh hickory. I was up in Oktibbeha Co with my step son and his son helping set up a couple ladder stands a couple weeks ago and there was this hickory saplin bout 2 1/2 " in dia that was squarely in the way. I brought the last 3 ft home and cut it up. Made some great smelling smoke. May go back and get the rest..
i have some mesquite ima try next time. What's ur favorite?
I like apple wood for poultry, be careful with the hickory and mesquite. It can quickly get too strong on birds. I use an apple, pecan, hickory mix for pork and a pecan, hickory mix on beef. I'm not much on the mesquite myself, just my country taste buds, but if I did use it I would save it for beef.
I would only apply chips on the smoker 3 times during the first 1 1/2 hours. That will give you about all the smoke it can take, after that cover the wing tips and maybe the drumstick ends with a piece of foil coated with Pam.
Thx, some good tips rite there. I c u smoke ur chips... Why, and how long?
That's gonna be some good chicken. What you gonna do with them other 5 beers? That Deals Creole Seasoning should be good on there too. I'm with Feesh on lining your drip pan with heavy duty foil. Makes cleanup easy.
What beers?Quote:
Originally Posted by ScottV
I put it in the smoker in that pie pan to catch the drippings..
Lettin it "Rest", then give it the taste test..
Looks great! I bet it tastes wonderful.
Do you mean soak my chips? If so I'm using dried wood chips I purchase at the grocery, they are usually next to the charcoal. They are just about the right size to fit in the smoke tray in my smoker. I think letting them soak for 30-45 minutes help the dry chips reconstitute a little and produce more smoke. Attachment 143251Quote:
Originally Posted by E-Z Poleholder