Hello everyone, great forums you have here!
Well, my name is Brian and I'm just getting into the smoking game. I, like many of you, enjoy good smoked meats and BBQ. I just hate paying so much for it.
My wife and I decided to invest in a charcoal grill and found the Chargriller at our local Menards. We then purchased the side smoker for it. A few weeks ago, we made a couple of racks of baby back ribs, a beef roast and a few short ribs we had in the freezer.
According to the directions that came with the smoker, we decided to smoke with hickory chips....dry. Well, that was a huge mistake and almost turned me off from the whole smoking thing. I put about 20 pounds of chips in that day. I've since researched wet vs. dry and tried the wet method this weekend with a whole chicken and a couple tenderloins and that seemed to be less of a hassle. Next, I'm going to try the actual wood sticks and see if that cuts down on the fire-tending.
In my opinion, the Hickory I've used so far tends to be a little strong for me, but my wife seems to like it. I'm going to go the apple and maybe cherry route next time.
I've also seen some of the modifications that I can make to my chargriller to help improve heat and smoke.
Again, Nice forums and I hope to learn a lot from you all and contribute myself as I gain a better understanding of the Science of smoking.
~Brian
Well, my name is Brian and I'm just getting into the smoking game. I, like many of you, enjoy good smoked meats and BBQ. I just hate paying so much for it.
My wife and I decided to invest in a charcoal grill and found the Chargriller at our local Menards. We then purchased the side smoker for it. A few weeks ago, we made a couple of racks of baby back ribs, a beef roast and a few short ribs we had in the freezer.
According to the directions that came with the smoker, we decided to smoke with hickory chips....dry. Well, that was a huge mistake and almost turned me off from the whole smoking thing. I put about 20 pounds of chips in that day. I've since researched wet vs. dry and tried the wet method this weekend with a whole chicken and a couple tenderloins and that seemed to be less of a hassle. Next, I'm going to try the actual wood sticks and see if that cuts down on the fire-tending.
In my opinion, the Hickory I've used so far tends to be a little strong for me, but my wife seems to like it. I'm going to go the apple and maybe cherry route next time.
I've also seen some of the modifications that I can make to my chargriller to help improve heat and smoke.
Again, Nice forums and I hope to learn a lot from you all and contribute myself as I gain a better understanding of the Science of smoking.
~Brian
