Archive for April, 2010

Howdy all. I have the classic New Braunfels Black Diamond smoker that I am almost 10 years. I work a lot. However, when the movers we moved from Georgia to Louisiana, they have lost the little cap that goes on the stack. Now I can not control the temperature of my grill with great precision and it is unusable as a smoker. Obviously, with the college football season for us, it's time to start smoking Briskets so I need this problem resolved. The only problem I have is that I can not find replacement caps EVERYWHERE. Does anyone know a place that sells these? Thank you in advance.

I have seen many lists about wood chips and what meats best accompany them and he always seemed to me that this approach to the problem the wrong side. The wood chips and food choice in my book, it should choose foods wood chips! So when you scroll down to view my list is written in a way that I hope will help you decide your first barbecue recipes and let the aroma followed. To be honest, drowning many of the moves (especially on the coasts), but there is an incredible variety of wood chips to choose from these days if it's worth experimenting a bit.

The idea behind smoking is that wood burns when heated, but by reducing the oxygen available to burn, the wood smokes rather than burns by adding wood chips to your barbecue smoker, a beautiful range of flavors can be imparted to the meat or fish. The best wood to use is "green wood", ie. wood is not dried completely, because the green wood burns at a higher temperature, it makes more smoke than aged wood and it lasts. When buying wood chips in a bag, it is important to soak the wood for 30 minutes to get moisture in it before popping over the coals.
One last tip from me before the list: -

If you have a barbecue rather than smoke, try packing wood chips in foil, then pierce the foil several times with a fork or the tip of a skewer. Pop in the foil pouch coals and see what you think but please try one of the highest smoking otherwise you're unlikely to notice any difference.

The chips will be fair with all kinds of meat, so it's good to have one in stock: -

Acacia - heavy smoke /> Almond - sweet and nutty (as you wish)
Apricot - soft and sweet and an interesting alternative to Hickory (just a little sweeter)
Cherry - Sweet & />
Cottonwood - a very subtle taste, worth a try, but not my favorite
Grape Vine - beautifully aromatic and sweet, if you can get your hands on
Nectarine /> - again similar to hickory, but gentle and mild as apricot Peach - mild />
/> For pecans - smoke very similar to that of oak, but just a little sweeter Plum - similar to hickory but milder and sweeter

For red meat do the following: -

Grapefruit - a good medium smoke with a fruity note
Lemon - with an average smoking />
Mesquite - strong and earthy to try it with />
Mulberry - beautifully sweet apple flavor
Oak - really heavy, so smoking is certainly one of the />
Orange - another fruity smoke medium

Lamb of course is a red meat so that the whole of the above category may be used, but I spent a recommendation to the lamb -

Lilac - it is light and subtle with a touch floral

Pork: -

Alder - />
Apple - sweet with />
Birch - />
Grapefruit - medium smoke with a fruity
Hickory - the original spicy flavor ready for bacon ribs
Lemon - smoke with a medium />
On Maple - />
Mulberry - beautifully sweet apple flavor, pork and apples go so well together
Nectarine - similar to hickory, but soft and gentle enough and still good for ribs
Oak - a heavy smoke so go really />
Orange - medium smoke with a />
Pear - one with a light touch />
Plum - similar to hickory but milder and sweeter, compare it with nectarine />
Most wood chips have had a mention above, but this does not mean they do not go well with poultry: -

Alder - />
Birch - />
Grapefruit - medium smoke and slightly fruity
Lemon - with an average smoking />
Mulberry - apple flavor
Orange - medium smoke more, with a />
Pear - one with a slightly sweet flavor

Thu, generally solid smokes a strong flavor of the meat, but there are some exceptions: -

Alder - />
Apple - sweet with />
On Maple - />
Mulberry - beautifully sweet apple flavor
Oak - really heavy />
Pear - sweet taste compare with />
Walnut - very heavy smoke and can be bitter, so put him with a well hung

meat
Fish works sometimes slightly smoky and sometimes it's good to very heavy smoke

Alder - />
Apple - sweet with />
Ash - mild flavor and distinctive, it burns quickly so ideal for fish
Lilac - light and subtle with a floral, fantastic sea
Oak - really heavy smoking is

I have two recommendations for vegetables that are both strong and earthy -

Maple
Mesquite

I hope that gave you some ideas to try at your next barbecue, just do not forget to soak them before putting them on the coals. Happy smoking!

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I show you how I smoke a pork butt in my Black Diamond Smoker

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