WSM Manual - Page 10


 
Charles Howse

Charles Howse

TVWBB Wizard
On page 10 of my WSM Manual (you did know your WSM comes with an Owner's Manual, didn't you?) it says:

"...You can also add bay leaves, garlic cloves, mint leaves, orange or lemon peel and various spices to the charcoal for added flavor."

Anyone ever tried anything like this?
What else do you toss on the coals?
 
Yep. I've added soaked thyme beaches and soaked lemon zest while smoking lamb. The Greeks do this all the time. You can do it whilst grilling smoking or rotissing any lamb, chicken or fish. Nice, subtle flavor.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jay Rogers:
soaked thyme beaches <HR></BLOCKQUOTE>

I know what thyme is. What is a thyme beach?

I've also heard that garlic on the coals is a natural meat tenderizer...?
 
For naked chicken and seafood that pick up flavor fast I like sprigs of fresh Rosemary. For red meat I prefer chunks of dry wood.
 
I haven't tried spices in the coals but I put some weak grape juice in the water pan when Q-ing a whole chicken once. I don't recall that the flavor was different but the gravy I made from the drippings was a lovely shade of lavender.

Mark
 
You must log in or register to reply here.

 

Back
Top