Hi all, I've got a pretty basic grill but what would you sugest I try
smoking. Something easy to smoke is what I'm looking for. Thanks
DG

"Dirty Harry" wrote in message
news:lqAqc.500546$Pk3.227515@pd7tw1no...
Hi all, I've got a pretty basic grill but what would you sugest I try
smoking. Something easy to smoke is what I'm looking for.

Baby back ("loin") pork ribs are tasty and forgiving of cooking errors, not
to mention popular.

It's hard to ruin chicken or pork butt. Marinate some chicken pieces as you
like and smoke them for about 2 hrs at 220-250°.

Or, cook a pork butt to an internal temp of 190-200°; about 1 1/2 hrs per
lb.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Dirty Harry" wrote in message
news:lqAqc.500546$Pk3.227515@pd7tw1no...
Hi all, I've got a pretty basic grill but what would you sugest I try
smoking. Something easy to smoke is what I'm looking for. Thanks
DG

Ok I've got a pork loin marinating, how much smoke will this take? I live
in the city so i'm hoping there won't be a huge cloud comming out of my
yard. Also what kind of woodchips should I use? Thanks.



"Dirty Harry" wrote in message
news:lqAqc.500546$Pk3.227515@pd7tw1no...
Hi all, I've got a pretty basic grill but what would you sugest I try
smoking. Something easy to smoke is what I'm looking for. Thanks
DG

Pork loin is more suited to roasting/grilling than smoking. I suggest you
sear it then finish at 200-225F (low indirect heat) until cooked to medium
inside. No, I cannot remember the internal meat temperature for pork cooked
medium. Go find a chart. Pull it off a good 5*F early and let it coast to
doneness under foil. The low temp roasting/grilling helps ensure it;s
cooked to your desired doneness throughout instead of overcooked most of the
way outside part and correct only ion the very center (tip from Alton
Brown).

Go easy on the chips and use milder woods such as apple if you have that
available, avoid the hardcore stuff like emsquite, pecan and hickory but if
that's all you have go really easy.


"Dirty Harry" wrote in message
news:NhKqc.505853$Pk3.479298@pd7tw1no...
Ok I've got a pork loin marinating, how much smoke will this take? I live
in the city so i'm hoping there won't be a huge cloud comming out of my
yard. Also what kind of woodchips should I use? Thanks.



"Dirty Harry" wrote in message
news:lqAqc.500546$Pk3.227515@pd7tw1no...
Hi all, I've got a pretty basic grill but what would you sugest I try
smoking. Something easy to smoke is what I'm looking for. Thanks
DG

Dirty Harry wrote:
Ok I've got a pork loin marinating, how much smoke will this take? I
live in the city so i'm hoping there won't be a huge cloud comming
out of my yard. Also what kind of woodchips should I use? Thanks.

IMO pork loin is best grilled. They're big enough so you can turn it on 4
sides to distribute the grill marks and end up with a juicy light pink
interior. It's done at a rarer state than you'd probably expect.
You can still add the wood chips, they'll help mask that kingsford diesel
taste. If you can get wood lump charcoal you might want to give it a try.
Mesquite is generally considered best for grilling because of it's bitter
flavor, some like it for BBQ though.

Thank you for the peaches idea, gonna try it. You didnt say anything about
the cooking technique and what the intent is, would you mind adding some
info for a clueless clod such as myself?


--

"Dirty Harry" wrote in message news:lqAqc.500546$Pk3.227515@pd7tw1no...
Hi all, I've got a pretty basic grill but what would you sugest I try
smoking. Something easy to smoke is what I'm looking for. Thanks
DG

Pork chops. Just add salt & pepper, and smoke in hickory.

Can't go wrong with those...

/s

I usually just grill them with the pit side down first, then when you flip
it you have a nice cavity that you can fill up with the left over
marinade/basting(honey/b.sugar) liquid while you cook the other side. They
don't take that long to cook maybe 2-4 mins a side, I like to get the bottom
caramelized a bit and leave some nice grill marks. You can't really screw
these up trust me. Some cinnamon sugar also goes good at the end.



"Duwop" wrote in message
...
Dirty Harry wrote:
Ok I've got a pork loin marinating, how much smoke will this take? I
live in the city so i'm hoping there won't be a huge cloud comming
out of my yard. Also what kind of woodchips should I use? Thanks.

IMO pork loin is best grilled. They're big enough so you can turn it on 4
sides to distribute the grill marks and end up with a juicy light pink
interior. It's done at a rarer state than you'd probably expect.
You can still add the wood chips, they'll help mask that kingsford diesel
taste. If you can get wood lump charcoal you might want to give it a try.
Mesquite is generally considered best for grilling because of it's bitter
flavor, some like it for BBQ though.

Thank you for the peaches idea, gonna try it. You didnt say anything about
the cooking technique and what the intent is, would you mind adding some
info for a clueless clod such as myself?


--

OK, I have an oak barrel I got for swish, its a jim beam burbon barrel that
had some good stuff in it for abut 8 years. I hear the wood might work good
for smoking? I opened it up the other day and it smells awesome.
Suggestions?




"Dirty Harry" wrote in message
news:lqAqc.500546$Pk3.227515@pd7tw1no...
Hi all, I've got a pretty basic grill but what would you sugest I try
smoking. Something easy to smoke is what I'm looking for. Thanks
DG

Dirty Harry wrote:
OK, I have an oak barrel I got for swish, its a jim beam burbon
barrel that had some good stuff in it for abut 8 years. I hear the
wood might work good for smoking? I opened it up the other day and
it smells awesome. Suggestions?


Can I get you into the local lingo we use here so we're on the same page?

Fast
Grilling, high direct heat, steaks, hamburgers.......

Slow
BBQ, pork butts, brisket, ribs, 250F or so. Wood fire's best, need wood
flavor at minimum.

Slowest
Smoking, using wood at about 120F, sausages, fish steaks, oysters, pheasant,
bacon. Originally a done to preserve food, makes tasty snackin. Most
commercial smokers are electric and use wood chips for flavor and look like
little refrigerators. We don't really discuss smoking much. Mostly BBQ and
grilling.


--

"Dirty Harry" wrote in message
newsZNqc.535544$oR5.175059@pd7tw3no...
OK, I have an oak barrel I got for swish, its a jim beam burbon barrel
that
had some good stuff in it for abut 8 years. I hear the wood might work
good
for smoking? I opened it up the other day and it smells awesome.
Suggestions?

Well, when I was much younger my father brought home six Jack Daniels (one
of his customers at the time) barrels. I put about three or four quarts of
water in them and they laid in the sun for a summer (rolled about every once
in a while). What came out wasn't JD whiskey but it sure worked.

Duwop wrote:

Can I get you into the local lingo we use here so we're on the same
page?

Snip of a good tutorial.

I would also suggest 1: please stop top posting, it make textual context
difficult ot follow. Just snip the text you don't need from the post you are
replying to and post your response at the bottom :-) ; 2. the FAQ is an
excellent information source for beginners and experienced alike.
http://www.eaglequest.com/~bbq/faq2/toc.html

Glad to have you aboard :-)
Dave

Steve Wertz wrote:

You guys (and gals) can call it anything you want, though :-)
It's bad enough trying to convince people that they *grill*
steaks, hamburgers and hot dogs, and *barbecue* brisket, butts and
ribs. I don't think we need to add another level of confusion.

-sw

Agree that the smoking one's tricky, and it does cause problems.
Remember how twisted Kunt's panties got over the word "smoking"? I know he
don't count as he's twisted to begin with, but it's fun to remember seeing
his mind warp.



--

Dave Bugg wrote:
I would also suggest 1: please stop top posting, it make textual
context difficult ot follow. Just snip the text you don't need from
the post you are replying to and post your response at the bottom :-)

Or, if you use Outlook Express, there's a handy dandy utility that will do
the work for you, it's called "OE Quotefix"

It's free and you can d/l it he
http://home.in.tum.de/~jain/software/oe-quotefix/


--

Well how about this, I'm going to be smoking it on my barbeque! So wouldn't
that qualify as BBQing :-p And its going to happen in about 10 mins. I'll
let you all know how it turns out...I'm also going to try and smoke some
corn wraped in baccon with the husk over the skin...wood is oak that was
used to age burbon. I took the barrel appart and got the chips with my axe
just a short time ago. Has a sweetish cinnimon smell almost, the wood smell
makes u want to drool! I hope it works good cause I've got a ton of this
oak.