I had a pitmaster once say to me that wood smoke should be treated as a condiment, just like salt and pepper. Too much (or the wrong type) can ruin your protein.
You mentioned combining Cherry and Hickory. What would you use that for? Any other good combos I should try? I've mostly just used Hickory but want to try something new.
Super informative! 11:14 Have you ever gotten lucky with the snake method on a kettle? Would love to know the conditions that led up to such a magical experience! E.g. # of starting briquets, layout of the charcoal, did you cover it once starting briquets were placed? Also setting of intake and exhaust air valves.
10:29 - to cook a pork butt, would you smoke it a bit before finishing it in the oven? If so, for how long and how will you know what type of smoke is created in that first hour?
I had a pitmaster once say to me that wood smoke should be treated as a condiment, just like salt and pepper. Too much (or the wrong type) can ruin your protein.
Definitely. I treat it just like that. Sometimes you want more sometimes you want less. I would agree. Thanks for watching. Cheers!
Good Sir! I promise to keep going back to this video and digest all the information provided! 👊👍💪 Thank you for this!
😎thank you, I’m glad you found the video helpful
Brilliant video again. You have excellent videos with full of high quality content.
Thank you very much!
I hope the google search for smoke and wood flavors sends people to this video. Great explanation and helpful graphics.
That is too kind. Thank you! Cheers
thank you for information Tom...
My pleasure!
Great vid, Tom!
Thank you. I’m glad you enjoyed it
Great video !!
Glad you enjoyed it
You mentioned combining Cherry and Hickory. What would you use that for? Any other good combos I should try? I've mostly just used Hickory but want to try something new.
I've tried that combo and enjoyed it on turkey and lamb
Super informative!
11:14 Have you ever gotten lucky with the snake method on a kettle? Would love to know the conditions that led up to such a magical experience! E.g. # of starting briquets, layout of the charcoal, did you cover it once starting briquets were placed? Also setting of intake and exhaust air valves.
Yes I have. I use to use it all the time but these days I prefer the diffuser plate.
Hey were you able to fix your master touch premium hinge problems? I bought one and I can't even align the hinge enough it doesnt close at the front
Yes, mine had an out of round upper lid. Weber replaced it under warranty
10:29 - to cook a pork butt, would you smoke it a bit before finishing it in the oven? If so, for how long and how will you know what type of smoke is created in that first hour?
Cheers from BRANTFORD ONTARIO
Cheers!