11/17/2023 0 Comments Embers smoked bbq near me![]() ![]() Pear – Pear Wood burns with a smoke that has a subtle fruity flavour with a touch of sweetness. Mesquite – Mesquite wood has a strong, bold, earthy flavour that adds a nice taste to most red and dark meats. Because of it’s strength, it is perfect for pork and other game meat. Hickory – Hickory wood has a strong, sweet, almost bacon flavour. Logs: 1-3 logs per hour (on a large Offset) The FlavoursĪpple – Apple wood has a subtle, sweet and fruity flavour that is ideal for poultry, beef, pork, game birds and some seafoods.Ĭherry – Cherry wood has mild, well-rounded sweetness and fruity flavour that goes well with all meats and vegetables. How much to useĬhips: 2 handfuls every 30 minutes (Kettles, Small Offsets)Ĭhunks: 2-4 chunks per hour (Charcoal Grills, Upright Smokers, Offsets) They generate both heat and smoke though, so if you want, you can do without charcoal as a heat source. ![]() You also need good airflow as it takes about an hour to burn the logs down to embers. They suit large smokers and aren't suitable for kettles or smaller units. They're better on slightly bigger smokers like upright barrel smokers and offset smokers, basically any larger smoker with foods that smoke all day.Īt 30-45cm long, logs will need to have space to burn. They produce smoke relatively quickly and burn for longer than chips will. They burn a bit slower than chips and you don't need to soak them. Chips are best on smaller grills, like kettles, and offset smokers.Ĭhunk are well, chunks! They're bigger (about 4-10cm). ![]() Chips smoke quickly, but they burn quickly too, which is why you soak them for up to 30 mins before putting on your smoker. ![]()
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