Put
the drained wood chips in a smoker tray or an aluminum foil pouch with holes punched in it.
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.
Put a drip pan in the center area and sprinkle
the drained wood chips over the coals.
Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup
drained wood chips.
Spread
drained wood chips in disposable foil pan.
Add the remaining cup of
drained wood chips and smoke - cook for another 30 minutes.
Drain the wood chips and sprinkle them over the coals.
Not exact matches
To produce smoke, add to the coals some
wood chips that have been soaked and
drained.
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.
3 cups
wood chips (preferably hickory), soaked for 1 hour in apple cider to cover, then
drained; spray bottle; rib rack (optional)
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
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.
During the summer, I would pour
wood chips in the small dirt area between the sidewalk and the curb, and during heavy winter rainstorms, the
drain would get clogged up with debris floating downhill.