Date:         Fri, 26 Nov 2010 10:16:51 -0600
Reply-To:     Michael Sullivan <sandwichhead@GMAIL.COM>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Michael Sullivan <sandwichhead@GMAIL.COM>
Subject:      Re: Thanksgiving smoked turkey in a Weber directions
Comments: To: Steven Johnson <sjohnso2000@gmail.com>
In-Reply-To:  <AANLkTi=MvKSphh4-218XLu4rH-W87D0fzsG1QNR+cgQ3@mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

When it comes to wood chips...ALWAYS soak em, then put in a foil pouch and
punch a couple of holes in the foil and just lay them on the coals to the
side.  Make 2 or 3 pouches of wet chips so you can add more as you need em.
Don't just throw them on the fire or you don't get the smoke action.  I
don't like mesquite(cuz it's everywhere here and sometimes is
overpowering[except when I cook cabrito]goat to all you non-Texans. but
cherry and hickory, or even pecan, work well cooking birds.
P.S. I may not be a mechanic, but I can russle up the grub. :-)
Michael in San Antonio
91GL Weekender AT 2.1L 'Gringo'



On Fri, Nov 26, 2010 at 8:26 AM, Steven Johnson <sjohnso2000@gmail.com>wrote:

> Not clear on where the hickory chips go???  In the coals directly?
>  (Note:
> I'm replying on Friday!!! )
>
> Steven
>
>
>
>
> >> I used hickory chips and put about 25 coals per side for indirect
> cooking.
> >>
> >>
> >>
>