My marinate oil has herbs in it when I am grilling on the gas grill or over charcoal and at high heats you can taste it but I don't believe it will help in my stick burner. But what do I know? Only thing I know is I do not plan on trying it. Happy enough the way it turns out the last few years. And with a rub how do you know if you got anytning from the smoke or is it your rub???
-
-
Everyone needs more content or they are out of a job, so keep that in mind. .
Review this article and see what Meathead has to say about it. To me personally, this is all BS. The liquid must be boiled off before the wood will burn, which causes smoldering and off flavors.
Side note on the dial thermos......if they are of high quality, they are accurate. Tel Tru make a great dial thermometer. You pay for the quality and accuracy. When we are talking about dial thermos being off, we are really talking about the cheap ones you can buy for $10 at the hardware store. Plus, a smoker thermometer does not need to be perfect. a 20 F temp range is totally fine. That is not the case for a MEAT thermometer, which must be much more accurate. In that case, you'd want a fast- reading digital anyway.Comment
-
I used to calibrate my BGE thermo… actually ALL my thermos… every spring. I stopped doing it a few years ago, though. They were all spot on, including the BGE dial. -
Same thing as the 24-hour news cycle - everything's gotta be a crisis, gotta fill up those hours with some kind of content. Firemen rescuing kitties from trees doesn't bring in the viewers.
-
-
Oh that Internet...Comment
-
fzxdoc read my mind. Are they eating the wood? Then I’m all for it.
Otherwise I can’t with this. The WWW has done it again. they used to add perfume and herbs and stuff to dead bodies in the way back I wonder if that workedComment
-
I soak my wood in buck urine for that musky taste...
Comment
-
Yes indeed, good point! I hadn’t seen any of said discussions and debunking as I've been away from the forums for a long time, but definitely makes a heap of sense!Originally posted by Mosca View Post
Yeah I was more intrigued by the fact it wasn’t the segment host taking about it, but the actual smoker builder and owner of this biz, Paul Reitmier of Silver Creek Smokers. What it reminded me of is the tendency Aussies have to as I describe it, wanting to ‘Reinvent the Wheel ‘ with American stuff. I’ve seen this first hand with stuff like American cars I’ve owned. Had a ‘hotshot’ mechanic/local tuner decide he knew better than the guys I was dealing with at a well known US tuning shop. That led to first off a blown engine (0n the dyno!) on my ’03 Cobra Stang and later ignoring advice on the rebuild and corner cutting which led to an engine that didn’t last at all..Originally posted by dpearce View Post
Originally posted by Spinaker View PostEveryone needs more content or they are out of a job, so keep that in mind. .
Review this article and see what Meathead has to say about it. To me personally, this is all BS. The liquid must be boiled off before the wood will burn, which causes smoldering and off flavors.
Side note on the dial thermos......if they are of high quality, they are accurate. Tel Tru make a great dial thermometer. You pay for the quality and accuracy. When we are talking about dial thermos being off, we are really talking about the cheap ones you can buy for $10 at the hardware store. Plus, a smoker thermometer does not need to be perfect. a 20 F temp range is totally fine. That is not the case for a MEAT thermometer, which must be much more accurate. In that case, you'd want a fast- reading digital anyway.
Ahh yes, I am familiar with the excellent debunk article on soaking wood. It definitely reinforces things for me. My only observation is this guy doesn't distinguish between his fuel logs and whatever he might add on top. Obviously no ones going to try to start their offset with wet logs though. This is a symptom I guess of how short this segment is on a longer show, details are rushed and glanced over to a degree.
Ok so going back and checking what brand thermometer this guy uses, out of curiousity, it's 'Bar B Chef' , which seem to be like a well under $20 part, compared to say a Tel-Tru. I get using it for rough guidance. I mean I glance the ones on my Napoleon Grill and my old Weber Summit for rough temps. But I was more intrigued why this guy was incorporating 3 in row on his offsets. Personally I'd still rather have a digital ambient going keeping any eye on things for me.Last edited by OzCueLuv; May 27, 2026, 01:45 AM.Comment
-
There's a lot more than just soaking chips that were once the norm. The consensus can be wrong as many times as its right.
And this is the problem I've seen with AI. I use AI to do internet searches that are compiled in seconds, that would take me all day and not be nearly as thorough.
But too many times, AI relies on consensus. Results will tell me that " most people have found XYZ " . And all its doing in some cases is perpetuating myths.
Back in the 70's, when computing was taking over functions in business, the saying was " trash in , trash out " . That's not changed.
Last edited by Lynn Dollar; May 27, 2026, 04:42 AM.Comment
-
Lynn Dollar One of our favorites, "Garbage in, Garbage Out". Still used daily by us "seasoned" lackeys.
-
-
I soak my fish in water before catching. 🎣Comment
-
Adding vinegar hastens the demise of the smoker via rust. It's a bit of insurance for the manufacturer! And that's my 2 centsComment
-
I do not know if burning vinegar would produce a desirable flavor in your food. I would think not. But I do use bourbon barrel oak in most of my cooks. But not just anything said to be such. It must be in a tightly sealed container. And when opened, if you are not hit in the face by a strong smell of bourbon then you might as well just use regular oak.Comment
Comment