3
cups wood chips (preferably hickory), soaked for 1 hour in apple cider to cover, then drained; spray bottle; rib rack (optional)
Not exact matches
Prepare a charcoal grill, adding 2
cups of soaked
chips from pimento or hickory
wood.
Add four chunks of apple
wood and one
cup drained apple
wood chips; stabilize the temperature of the Grill Dome at 225 degrees F. Place the pork on the cooking grate over a drip pan.
Prepare the Grill Dome (or whatever smoker you may be using) for 225 degrees F. indirect cooking and add 1
cup of drained apple and cherry
wood chips to the glowing charwood.
Add the remaining
cup of drained
wood chips and smoke - cook for another 30 minutes.
Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2
cup drained
wood chips.
Cold smoke the pork shoulder for 2 hours over 1
cup of water - soaked apple
wood chips, changing the
chips every 20 - 30 minutes.
1 (5 - to 7 - pound) roaster chicken 2 tablespoons olive oil 3
cups apple juice or apple cider 1 (12 - ounce) can beer 3
cups apple
wood chips, soaked for 1 hour
When the temperature stabilizes, add 1 1/2
cups of drained
wood chips to the coals and place the pheasant on the cooking grate, skin side up, and lay the bacon strips atop the breasts.
Add 2
cups of soaked and drained apple
wood chips (or 2/3
cup apple
wood pellets in an aluminum foil pouch with a few holes poked in it) to the coals.
4 (or more) center - cut pork chops, about 8 ounces each 2 tablespoons Cajun spice Cracked black pepper 2
cups apple
wood chips, soaked for 1 hour and drained
Candy Weaver of BBQr's Delight notes slightly less than 1/4
cup of pellets equals one
cup of
wood chips.
I take a
cup of whatever
wood chips I'm using, soak them in water for a half hour, drain them, and put them on a pizza pan.