I want to smoke some turkey, brisket and pork. I have a grill that is safe to smoke meats in. What kind of wood chips do I get and how the heck do I do it? Does it matter if I get hickory over some other kind of wood chips? Do I have to get them wet so they dont flame up? As for the meats, anyone have a good dry rub for them? Do I close all vents on the grill so the smoke stays in? LOL Thank you in advance. If anyone has a good way to make tender ribs on the grill too, please share! Oh and any BBQ sauce you make from scratch? LOL Again, thanks!Answer Question
Answer by Anonymous at 2:01 PM on Jun. 5, 2009
Answer by AngelicDevil80 at 2:03 PM on Jun. 5, 2009
Answer by Anonymous at 2:06 PM on Jun. 5, 2009
Answer by AngelicDevil80 at 2:15 PM on Jun. 5, 2009
Answer by chefjen at 4:34 PM on Jun. 5, 2009
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