There are alot of very easy ways to get your ’smoke on’ at home these days including electric smokers and propane gas units, but I prefer to do things the old fashioned (read: hard) way! I just bought my first smoker, a Char-Griller Duo with the optional side firebox attachment. My feeling is, if you’re going to learn how to do a thing, learn the ‘real’ way first, and then move on to spending much more money on the ’simple’ version.
This weekend I grabbed a 9# Pork Butt and a rack of Baby Back Ribs to give my smoker a trial run, but before I rubbed down that meat, I considered the smoke! Luckily I had a bag of the Lazzari Apple Wood Chips close at hand. Much more mellow than hickory or mesquite, I wanted a good smoke but not an overbearing one, and I wanted to leave a little room for error. The results were more than acceptable, as you can clearly see below.
Regardless of how you smoke your meats, Lazzari Wood Whips will get the job done. The chips were of various shapes/sizes, and once soaked I threw them both directly on the fire for quicker/heavier smoking, as well as on an offset plate for a slower, steadier smoke. It was a process, but one I really enjoyed.
Next time….Gonna try my hand at Texas BBQ Brisket. Mesquite, here I come!