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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 10-02-2011, 11:03 AM   #1
carpetbagger1
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Join Date: 07-22-08
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Default Smoking my chili. Is it worth it?

Hey guys.

Entering a chili cookoff next weekend, and not going to have time to experiment between now and then. I was considering sticking my chili in the smoker for a couple of hours. For those of you that have tried it, is it worth it? Any suggestions as to length of time and wood are appreciated.
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Old 10-02-2011, 11:06 AM   #2
HeSmellsLikeSmoke
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Is it a sanctioned event? Do you know anything about who is judging?
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Old 10-02-2011, 11:07 AM   #3
carpetbagger1
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Not sanctioned. Neighborhood thing, with 20-30 entries. No formal rules apply, other than I need to win.
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Old 10-02-2011, 11:15 AM   #4
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Can you smoke the meat and add before turnin?
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Old 10-02-2011, 11:18 AM   #5
HeSmellsLikeSmoke
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Can you submit two entries, one smoked one not? Seems like smoking it would be a bit of a risk in your part of the country, but again it might just make yours stand out.
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Old 10-02-2011, 11:37 AM   #6
Kack
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Norfolk is BBQ country. What flavors are you trying to impart into your chili? Will smoke add to the flavor? Will smoke add to the meat flavors? I'd try some on and some off.
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Old 10-02-2011, 11:47 AM   #7
JMSetzler
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I say smoke it. I smoked my last batch for about four hours and it's awesome.
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Old 10-02-2011, 03:34 PM   #8
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I smoke chili regularly. It is great this way. Just make sure it is covered and use mild smoke. You want the smoke flavor to be subtle not overwhelming.
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Old 10-02-2011, 04:16 PM   #9
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smoke the meat while the chili is cooking down then add it to the chili
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Old 10-02-2011, 04:38 PM   #10
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I guess you got just about every possible opportunity in answers here short of 'don't smoke it' :)
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Old 10-02-2011, 05:41 PM   #11
Hankdad1
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I just made a batch this week and smoked the meat for the first time. My wife has been having some health issues recently and is sensitive to spicy hot food. She also has to be careful of what type of salt she eats so I couldn't use any broth or bullion. I found that smoking the meat made up for a lot of the flavor profile that I couldn't use.
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Old 10-02-2011, 05:48 PM   #12
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DON'T DO IT!!!!!!!!

Actually, I cooked ground beef for spaghetti(not the same as chili, I know), and the family hated it. I have smoked meat, then added it to beans/chili/stew, etc., and they loved it. I say just smoke the meat and add it to the pot.

Just my .02

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Old 10-02-2011, 08:26 PM   #13
Ground Pounder
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I use crumpled smoked fatty made from straight ground pork, beef, and chicken in my chili, and it's terrific.
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Old 10-02-2011, 09:09 PM   #14
FamilyManBBQ
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We smoke our ground tri-tip over oak. Add it to the chili cooked in the Dutch Oven...put the pot back into the smoker for a couple hours over more oak. That there is some good eatin!!!

I vote for smokin your chili!!
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Old 10-02-2011, 10:22 PM   #15
BBQ Nuts
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i make my chili the day before and heat it up in the smoker the next day before serving. chili always seems better the next day and the smoke adds a nice touch. be sure to stir it periodically while in the smoker to get the smoke into the chili.
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