cbpeck
Full Fledged Farker
Hey guys, I'm new here and am just learning to use my 22.5" OTG for bbq. I chose the thing for its versatility, so while I'd like to eventually get a WSM, I want to become proficient on the kettle first. Right now I'm trying to learn how to create proper blue smoke.
In the past...
when cooking steaks direct or trip tip indirect I've soaked hickory or mesquite chips in water and sometimes ended up with a bitter taste. I now understand that I was probably making undesirable white smoke by adding too many chips. I also understand that soaking them first may not have helped.
In the future...
when slow cooking I plan to use chunks (golf ball to baseball sized) and not soak them, but inserting them into the coals with a mini minion method. I'm also planning on trying different flavors... starting with pecan this weekend.
Here are my questions:
Do you guys ever use chips rather than chunks? Are the good for direct/indirect grilling? If so, how do you use them? Do you soak them or put them on dry?
BTW, I visited the cattle call, but it was last week. I don't see my post there anymore, but maybe you guys will.
In the past...
when cooking steaks direct or trip tip indirect I've soaked hickory or mesquite chips in water and sometimes ended up with a bitter taste. I now understand that I was probably making undesirable white smoke by adding too many chips. I also understand that soaking them first may not have helped.
In the future...
when slow cooking I plan to use chunks (golf ball to baseball sized) and not soak them, but inserting them into the coals with a mini minion method. I'm also planning on trying different flavors... starting with pecan this weekend.
Here are my questions:
Do you guys ever use chips rather than chunks? Are the good for direct/indirect grilling? If so, how do you use them? Do you soak them or put them on dry?
BTW, I visited the cattle call, but it was last week. I don't see my post there anymore, but maybe you guys will.