Steve Cutchen
TVWBB Super Fan
I know the regular recommendation for smoke wood is chunks, say tennis ball to fist size. And when doing a brisket by the High Heat method, even this size is consumed pretty quickly. Chips would disappear in a flash. But sometimes it's easier for me to find chips than chunks. For example, right now my local BBQ supply joint has some really nice sounding blend from New England, but chips only.
I ran across an idea for using chips and forcing them to be consumed slower
Buz and Ned's BBQ, Richmond, VA
Food Network, Throwdown with Bobby Flay: BBQ Pit Master & BBQ Spare Ribs
Any ideas if this would work well to limit the consumption speed and still provide good flavor? Anyone tried this in a WSM?
I ran across an idea for using chips and forcing them to be consumed slower
Butch Lupinetti & BuzPut wet wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak chips (we like hickory), wrap them up real good and poke some holes in the top of the foil and then put them on the fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke.
Buz and Ned's BBQ, Richmond, VA
Food Network, Throwdown with Bobby Flay: BBQ Pit Master & BBQ Spare Ribs
Any ideas if this would work well to limit the consumption speed and still provide good flavor? Anyone tried this in a WSM?