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.

5 Hours into the Smoke Session

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!

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