H
Happy Highwayman
Guest
I find food grilled over charcoal to be generally tastier than food cooked on a propane grill, electric grill or stove top griddle. When I use my Little Brown Egg, it's getting the smokey flavor from the burning wood chips, but naturally no flavor from the cooker itself.
1. Am I losing a lot of the flavor by going electric? The best ribs I've ever done have been on the Weber kettle with charcoal, I intend to try them electric this weekend and compare.
2. On long smokes, I've been smoking it "three times", as my smoker box can go about an hour with a mix of dry and soaked chips. After that I just let it stabilize in temp and let it go until done. Is there any reason NOT to finish it in the oven once I'm done the smoke-flavor imparting process? Should I be smoking longer? I'm switching from chips to chunks to see if I can extend the times between opening the smoker.
You guys have been awesome and supportive and I'm glad I joined this forum.
1. Am I losing a lot of the flavor by going electric? The best ribs I've ever done have been on the Weber kettle with charcoal, I intend to try them electric this weekend and compare.
2. On long smokes, I've been smoking it "three times", as my smoker box can go about an hour with a mix of dry and soaked chips. After that I just let it stabilize in temp and let it go until done. Is there any reason NOT to finish it in the oven once I'm done the smoke-flavor imparting process? Should I be smoking longer? I'm switching from chips to chunks to see if I can extend the times between opening the smoker.
You guys have been awesome and supportive and I'm glad I joined this forum.