Recent content by Darrel Mc

this article is a bit over my head, but it is a study how nitrites work. http://www.pubmedcentral.nih.gov/pagerender.fcgi?artid=203606&pageindex=1 I don't need to know the why/how, just that it works, but my google-fu is strong, so thought I'd try to help.

I am a fan of "naked" pork. wait... that doesn't sound right... anyway... Since I got my OTS(I know, not a smoker, but I've gotten fairly close on several occasions) this summer, I've been cooking most meats without anything added except smoke. For pork, I really like apricot wood.

Make your own chili powder from powdered chiles. It's the only way to go. The little cellophane bags that Shiloh mentioned are the best and most inexpensive way to go. I usually use a mixture of at least three chile powders, cumin, and garlic. If I make chili for those that don't like much heat...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark "Harbormaster" Hodgson: Darrel, other than me you are the first person I recall admitting to using birch. I really like it too. I think it has a...

I like apricot for pork. Nothing else on the meat. Apricot smoke seasons it just perfect for me. I also recently tried out a couple chunks of birch from the yard. It seemed to go quite well with teriyaki marinated chicken. Very sweet smoke, almost sickly sweet at times.

http://nakedwhiz.com/productreviews/wgcbriquettes/wgcb.htm