yes, I soak chips about 30 min prior to putting them on the charcoal. dry chips burn too fast....
smoker..... technically I don't have a smoker, but I use a weber kettle and control temps with the vents to hover around 225 ....I marked my lower vents with a Sharpie pen so I can better estimate how open the vent is.. (1/4 1/2 1/3 or fully open)......
reheating food........ do you just pull a cold rib out of the fridge the follow morning and munch it cold ? of course we all do... but I do reheat on the grill for larger portions... in foil with chunks of butter , squeeze lemon or lime and of course some olive oil.... I reheat my propane grill....
speaking of reheating on the grill..... reheating cold pizza unwrapped on the grill is very good... especially on thin crust pizza.... outstanding....
I have 3 grills:
- my weber kettle charcoal grill.
- weber propane grill that is about 18 years old, but still works killer thanks to regular maintenance
- weber Q portable grill that I picked on craigslist a few years back that comes in very handy....
BTW, any good chimichurri recipes? I keep mine simple, 3:1 oil to red wine vinegar ratio, with garlic, parsley, diced red pepper and salt and pepper.... I use it for both meats and fish......
keep grillin and smokin'! don't forget to keep up on your statins... all this rubbed meat isn't too kind to the arteries....
