Different flavor for Smoking Meats.

[49tandc]

Has anyone here ever tried soaking their wood in different liquids before smoking? I've used juices in the water tray, but a friend said his dad would soak his hickory chips in red wine (flamable???) before tossing them in the smoker. I just wanted to know if anyone else has tried soaking in different liquids

Thanks,
49T&C

[Pat]

Wine is too low in alcohol to burn well. The heat will drive off the alcohol and the residue will have the non-alcoholic flavors.

Cider is really good for pork and lamb but is ok with fowl and beef too. A little cinnamon in the cider is OK too (more OK with the lamb and pork) but I don't like to go too far with it.

The popular near eastern spice (originated in Northern India I think) Garam Masala makes a good rub for pork that is going to be slow cooked. It has a laundry list of ingredients and every source is likely to have some variation in ingredients and percentages but I have never found any that wasn't just fine.

Pat [img]/forums/images/icons/smile.gif[/img] [img]/forums/images/icons/smile.gif[/img]

[johnk]

The way to really change the flavor is use a different wood. Apple etc for turkey, chicken, oak and cherry give a hearty flavor or use maple for a nice sweetness...