Cooking on a roasting rack on top of foil has given me some stunning LOOKING cooks recently. My chicken has come out beautiful, both in terms of asthetics as well as texture. But there hasn't been much smokey flavor lately.
I did use wood chips. I took a handful of dry mesquite chips, wrapped them in foil, poked a big hole, and let them light while I preheated the grill. But the problem was that they went out once I turned down the flame.
I think maybe the problem was that I didn't let them stay in the preheating grill long enough - only 10 minutes. Maybe next time I'll soak them first, then wrap them loosley in foil, poke lots of holes, let them sit in the preheating grill for 15 minutes, that way they'll all catch fire, and since they'll have soaked they'll smolder for a good 15-20 minutes. Then I'll put down my foil and roasting trivets to set up for my indirect cook and spread the chips out on the foil so everything will be basked in smoke (for a couple minutes).
Not sure if I was at all clear, but if anyone got what I was saying, what are your thoughts?
Thanks,
Pinny
I did use wood chips. I took a handful of dry mesquite chips, wrapped them in foil, poked a big hole, and let them light while I preheated the grill. But the problem was that they went out once I turned down the flame.
I think maybe the problem was that I didn't let them stay in the preheating grill long enough - only 10 minutes. Maybe next time I'll soak them first, then wrap them loosley in foil, poke lots of holes, let them sit in the preheating grill for 15 minutes, that way they'll all catch fire, and since they'll have soaked they'll smolder for a good 15-20 minutes. Then I'll put down my foil and roasting trivets to set up for my indirect cook and spread the chips out on the foil so everything will be basked in smoke (for a couple minutes).
Not sure if I was at all clear, but if anyone got what I was saying, what are your thoughts?
Thanks,
Pinny