Smokers

[Wolverine]

I'm no professional, I've soaked and not soaked my smoking wood. I've never noticed it changed the flavor. It does produce more smoke. There's so many variables I can't even begin to explain. If I had a preference, it would be to not soak, but if my wood is too dry to produce the amount I want, some pieces get put in 5 gallon bucket with enough warm water to cover them (and are held down to the bottom of the bucket with a weight of sorts).

 

[Ontario Firewood Resource]

my customer buys smoker wood from me so I get him to make brisket for me. Second time around, I told him to use sugar maple and it was 10 times better than the Texas-style red oak!

 

[Ontario Firewood Resource]

Here's how I get smoke flavour without a smoker, just a baseball-sized wood chunk

 

[Ontario Firewood Resource]

Here is his new one.

View attachment 179023 View attachment 179024 View attachment 179025

Instruction manual:

1. Insert wood
2: insert cow

 

[Ontario Firewood Resource]

Part 2 of smokey steak with the leftovers for breakfast

 

[Yellowking86]

What are you guys running for a smoker? I’ve smoked a few times on my Weber grill with results that’s were satisfactory for me and the misses. I would like to get an off set style so I could do bigger slabs like a full brisket.

Here’s a pic of some boneless ribs I did. (Wife won’t eat meat off the bone)

Im using a Lang