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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-02-2013, 10:54 AM
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#1 |
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Babbling Farker
  
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Cooking stews, soups, chili, etc on the pit
Do you guys think that cooking the above mentioned items on your smoker infuses any additional smokey flavor into the dish?
I'm going to cook a big pot of Brunswick Stew today, and I was trying to decide if I should use the stove top as usual or try cooking it in the smoker. Thoughts? |
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11-02-2013, 10:56 AM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yes! Leave it uncovered either for a while or the whole cook and it will take on the smoke! Just watch the liquid level since it will evaporate.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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11-02-2013, 11:21 AM
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#3 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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^^ +1
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-02-2013, 12:03 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Maybe I don't do it right any time I ever made a Pot of Brunswick stew It was made with meat that I had already smoked and that give s nice background smoky essence to it
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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