Learned A New Way To Use My Weber (Cooking)

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72Rockcruiser said:
Never used Oak. Might be awesome? Butt if I were you I would see if anyone else is using oak and what it pears up with well.

I have used woods in the past that were worse than just plain ol charcol.

And for the log question above. Yes, the log does smolder/smoke. Heres it is ready to go on a couple more cooks. Thid is what it looks like this AM
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White Oak is great for pork and poultry and I've used 100% Oak for smoking and it's awesome. Don't use Red Oak. IMO soaking the wood makes it burn/smoke slowly and helps prevent a bitter smoke taste in the meat that can happen if it burns to fast or w a flame though choking the draft usually stops the flame.
 
72Rockcruiser said:
I will for sure, She/we are planning on being there a fair amount this summer. the de attacded 2nd house/ Mother in law suite is even pretty cool too, has screened in porch with butane heaters make you wanna hang ouat and stare at that view all night..
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Sounds like we should hang out there instead of my place! I rode a bike up to the top of the mountain one 4th of July and watched fireworks in several towns including Asheville. Helluva view for sure.
 
72Rockcruiser said:
Never used Oak. Might be awesome? Butt if I were you I would see if anyone else is using oak and what it pears up with well.

I have used woods in the past that were worse than just plain ol charcol.

And for the log question above. Yes, the log does smolder/smoke. Heres it is ready to go on a couple more cooks. Thid is what it looks like this AM
Click to expand...
I have a ton of White Oak that I have been mixing in with the charcoal for the last few years and it makes for a great smoky taste .
 
I got a great side dish to cook along w the smoked chicken I smoked last week. I cut some thick center slices of Vidalia Onion and seasoned them w Janes Crazy mixed up salt (salt and pepper would work too) brushed them w olive oil and smoked them along w the chicken turning once and they were delicious w the chicken ! I might try some tater wedges next time.
 
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I started this too hot , but it still made for some good smoked chuck eye . I am going to use the snake technique to try to
keep the temps more manageable next time .
 
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