[nazali]

So I'm looking at changing the game up with smoke chips and water pans/

now this is really for burgers/dogs and some small AAA steaks, i've seen some vids and have some questions

1> one showed cold briqettes on the bottom with a couple of chunks of wood, then poured on some hot ashed coals from a starter ? why

2> does a water pan help ?
3> does a water pan with say apple juice/orange juice beer etc flavor

4> I have wood chips, how do I use them? I've seen some thing where you soak them for ages, then drain them and put them in a small smoker box and cover, but I dont see much smoke

the aim is to get a really nice "smoke" flavor,

oh

5> basting/ spritzing ? does that help and shoud I use a wet marinade

trying to do something tommorow !

LOL txs all

happy cue !

[aktif8]

1 - this is called the minion method. I use it in my wsm all the time. It's designed to get you the longest smoke time possible without a restock

[paquet]

from America's Test Kitchen, soak wood chips in water for 15-30 minutes.
put them in a foil packet, close it up, make a few cuts in it and put next to coals / heat source and close the lid