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49tandc
New Member

Reged: 05/26/06
Posts: 6
Loc: N. Central Florida
Different flavor for Smoking Meats.
      11/15/06 01:26 PM
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Has anyone here ever tried soaking their wood in different liquids before smoking? I've used juices in the water tray, but a friend said his dad would soak his hickory chips in red wine (flamable???) before tossing them in the smoker. I just wanted to know if anyone else has tried soaking in different liquids

Thanks,
49T&C

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Pat
Veteran Member

Reged: 09/15/02
Posts: 4865
Loc: SouthCentral Oklahoma
Re: Different flavor for Smoking Meats. new [re: 49tandc]
      11/17/06 09:26 AM
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Wine is too low in alcohol to burn well. The heat will drive off the alcohol and the residue will have the non-alcoholic flavors.

Cider is really good for pork and lamb but is ok with fowl and beef too. A little cinnamon in the cider is OK too (more OK with the lamb and pork) but I don't like to go too far with it.

The popular near eastern spice (originated in Northern India I think) Garam Masala makes a good rub for pork that is going to be slow cooked. It has a laundry list of ingredients and every source is likely to have some variation in ingredients and percentages but I have never found any that wasn't just fine.

Pat

"I'm not from your planet, monkey boy!"


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johnk
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Reged: 06/08/03
Posts: 47
Loc: Western NY
Re: Different flavor for Smoking Meats. new [re: Pat]
      04/03/07 09:12 PM
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The way to really change the flavor is use a different wood. Apple etc for turkey, chicken, oak and cherry give a hearty flavor or use maple for a nice sweetness...

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