Jack,
The charcoal in the foil didn't work. Not enough smoke. The Backwoods is
a pretty unique cooker in the way that the smoke gets to the meat. I added
enough hickory chunks to get the smoke after about an hour of waiting for
the foil wrapped ones. This might work well in some other cookers but it was
NG in the Backwoods. I'm going to test it tonight in the Weber kettle with
some pork tenderloins.

"Ricky" > wrote in message
...
> Jack,
> The charcoal in the foil didn't work. Not enough smoke. The Backwoods
is
> a pretty unique cooker in the way that the smoke gets to the meat. I added
> enough hickory chunks to get the smoke after about an hour of waiting for
> the foil wrapped ones. This might work well in some other cookers but it
was
> NG in the Backwoods. I'm going to test it tonight in the Weber kettle with
> some pork tenderloins.
>
>
Maybe you just like more smoke than I do, Ricky. A thin wisp of blue smoke
is plenty in my book and the wrapped chunk technique produces that in my
Kamado just fine. I suspect that your Backwoods has a lot more airflow
through it than a Kamado does, so you might need more smoke to produce the
same results. I'll be interested to hear how the chunks work on your Weber.
Jack Curry

"Jack Curry" <Jack-Curry > wrote
> Maybe you just like more smoke than I do, Ricky. A thin wisp of blue
smoke
> is plenty in my book and the wrapped chunk technique produces that in my
> Kamado just fine. I suspect that your Backwoods has a lot more airflow
> through it than a Kamado does, so you might need more smoke to produce the
> same results. I'll be interested to hear how the chunks work on your
Weber.
> Jack Curry

Wait no more, the results are in and they are favorable. The foil is great
with the Weber since I can put the chunks (in foil) in as soon as I dump the
chimney and put the cooking grate in place. Usually I dump, heat and then
clean the grate, lift it out, put the chunks in, put the grate back on and
place the meat. This is a much easier way of doing it. Plenty of smoke, too.
I made holes with a pencil - around 3/8" diameter. Thanks.

Ricky wrote:
> "Jack Curry" <Jack-Curry > wrote
>> Maybe you just like more smoke than I do, Ricky. A thin wisp of
>> blue smoke is plenty in my book and the wrapped chunk technique
>> produces that in my Kamado just fine. I suspect that your Backwoods
>> has a lot more airflow through it than a Kamado does, so you might
>> need more smoke to produce the same results. I'll be interested to
>> hear how the chunks work on your Weber. Jack Curry
>
> Wait no more, the results are in and they are favorable. The foil is
> great with the Weber since I can put the chunks (in foil) in as soon
> as I dump the chimney and put the cooking grate in place. Usually I
> dump, heat and then clean the grate, lift it out, put the chunks in,
> put the grate back on and place the meat. This is a much easier way
> of doing it. Plenty of smoke, too. I made holes with a pencil -
> around 3/8" diameter. Thanks.

Glad it works for ya. Don't forget to get your free lump of charcoal out of
the foil.
Jack

"Jack Curry" <Jack-Curry > wrote in message> Glad it works
for ya. Don't forget to get your free lump of charcoal out of the foil.
> Jack

Charcoal? That wasn't desert???

In article >,
says...
> "Jack Curry" <Jack-Curry > wrote in message> Glad it works
> for ya. Don't forget to get your free lump of charcoal out of the foil.
> > Jack
>
> Charcoal? That wasn't desert???
>
>
>

Enjoyed all that bark, did you?

Bill