I like this guy but check it out. This guy has an expensive grill grate with flip-over sides for adding charcoal and instead takes the center out and throws the wood chips around. Nevertheless, I like his way of wrapping the woodchips in double aluminum foil. I use a cast iron woodchip box myself but I still think it's a good idea. Thumbs up!
Preheat a smoker for indirect cooking at 250°F. Place the entire head of garlic (wrapped up, not trimmed) on the smoker and allow it to smoke for 60-90 minutes, depending on how much smoke flavor you’d like. Mix the garlic with chile powder and a room-temp stick of butter.
@@ChilesandSmoke suggestion to consider- there is a abundance of different variety of wood chips from Apple, Cherry, Oak, etc. it might be interesting to see what you consider or suggest to use when grilling chicken, steak, burgers, etc. Just a thought.
I tried the foil pouch. The issue I face is that the foil got burnt through and the chips burnt out vs smoking. Does it mean i add an extra layer of foil?
What do you like to cook using wood chips? Is this something you'd think about using?
I like this guy but check it out. This guy has an expensive grill grate with flip-over sides for adding charcoal and instead takes the center out and throws the wood chips around. Nevertheless, I like his way of wrapping the woodchips in double aluminum foil. I use a cast iron woodchip box myself but I still think it's a good idea. Thumbs up!
Haha yeah I realized the same thing as I was editing. Thank you!
Thanks for the tip about not soaking! Do you have that smoked chili butter recipe out there?
Preheat a smoker for indirect cooking at 250°F. Place the entire head of garlic (wrapped up, not trimmed) on the smoker and allow it to smoke for 60-90 minutes, depending on how much smoke flavor you’d like. Mix the garlic with chile powder and a room-temp stick of butter.
Easy enough! Thank you. ☺️
It looks like you grill your hamburger buns as well.
Gotta toast it a little!
@@ChilesandSmoke suggestion to consider- there is a abundance of different variety of wood chips from Apple, Cherry, Oak, etc. it might be interesting to see what you consider or suggest to use when grilling chicken, steak, burgers, etc. Just a thought.
All good, except when you mashed the burger. Don't squeeze out the juices.
I promise, I didn’t. Barely pushed down.
Thank you sir!!! Best video I have found and explained it the way I needed it explained
I really appreciate the feedback!
I really appreciated your video@@ChilesandSmoke
I tried the foil pouch. The issue I face is that the foil got burnt through and the chips burnt out vs smoking. Does it mean i add an extra layer of foil?
Was it heavy duty foil?
That looks primetime!
Thanks!