I thought I would knock out several at once.

Seems like the poll isn't working. No choices are available.
I use both, but at different times and for different kinds of meats.
Z

I prefer Pecan wood. I keep a cord or more on hand. We have so many Pecan tree around us I keep my 10" chain saw in the truck. If i see a nice branch on the side of the road I'll stop and cut it up. I'll PM Grinler.

I need to readd the poll, what poll choices did you want?

How often do you BBQ?

Once a day
2+ times a week
2+ times a month
Only on holidays

What do you cook with?

Bricketts
Propane\Natural Gas
Wood
Combination

How do you smoke your food?

Liquid or dry rub
Wood chips
Water bath

Done

Thanks Brother.

My vote was just recorded.

I use Hickory and Apple wood when I can get it. Sometimes even making my own charcoal if I have enough of a supply.

as we rarely have good weather in england (even in the summer) when we do have ,everyone and his dog cracks out the bbq
and as i love to cook on a bbq ,they are my favourite days to have the family round rig out the gazebo with chairs and tables and have a good time(booze, food and a scouse sense of humour make for a great day)

This post has been edited by mz30: Aug 15 2007, 11:37 AM

I do it only on Holidays since I live in an apartment complex. But i used Charcoal to cook, Hickory chips to smoke and my neighbors hate me when I break out my homemade smoker (its a 25 gallon grease drum cut in sections)

My smoker is a 3'X6'X7' cypress shed with 5 wire racks. I get it to 175° and let it cook for 12 hrs. Makes excellent baby back ribs.

Nice smoker there acklan.
I answered 2+ because its almost every day in the summer and weekly in the fll and winter. Yes I've been out there in the snow.
I still have one of those coal Hibachi grills ( L@@K) and use it, Must be 20 years old. Any one remember them.
I use wood or coals for steaks
Fish and rotisserie are propane, for me anyway. Also I go about 50\50 wet/dry on the marinade.

The number of votes for water under "smoking" should be reduced by one. I couldn't vote without choosing something, even though we don't "smoke" anything. Unless it's a big chunk of animal, or a whole turkey. Not something you do on a backyard grill.

I would believe, you would be surprised at what you can smoke on a normal pit. At the fire station I smoke BB ribs on a Weber kettle. Place all of the coals or wood in the center and fire it up. When ready divide the coals and push them to the outside walls of the pit and place the chicken\sausage\brisket in the middle. I regulate the temp to between 175° and 225°. BBribs take about 2½ hours and I have to add 8 to 10 bricketts to each side 2 times during cooking. Weber makes a grill with hatches so to do not have to lift up the entire grill to add bricketts. You can add a water bath directly under the meat, between the two fire to evaporate the liquid seasoning. I slow cook whole chickens that way too.

Weber Hinged 22" Cooking Grate

I have cooked twelve and fifteen pound turkeys in a weber kettle, best turkey I've ever had. I want to try something I've seen before, a friend took a sawzall to a twenty gallon steel drum and cut a one foot section that he uses and an extension for the weber, he cooks larger turkeys with this.

I also prefer cooking with briquettes and wood, I also have a propane grill that I use in the summertime rather than heating the kitchen up broiling. There are some marinated dishes that I prefer to cook on a propane grill to maintain the flavor, but everything else gets cook in the weber kettle.

Acklan, that sounds like one serious smoker, what do you use to generate the heat? And if you use a rub what kind?