Bbq'n chicken n' burgers tonight-- need some advice?!
Bbq'n chicken n' burgers tonight-- need some advice?
I'm using lump charcoal, and am considering using some hickory chips too, my q is do I soak the hickory chips or use em dry- also I plan to wrap the hickory chips in foil then poke holes in it--also does hickory taste good with chicken and burgers
Answers: If you are going to wrap your chips in foil and poke a few holes in the package it is unnecessary to soak the chips. In fact it is best not to soak them. Oxygen starvation keeps the chips from flaming - they'll just smolder and produce a lot of smoke. If they're wet they will not smolder - they'll have to heat long enough for them to dry. Oxygen starvation for chips produces more smoke and for a longer time than burning the chips, soaked or un-soaked, in an oxygen rich environment.
Most people consider hickory smoking acceptable for most meats.
Hickory is a bit too strong a flavor for fish, shellfish and crustaceans - apple and cherry are good choices tho. Hickory will taste great with chicken and burgers. if you don't soak them they burn up right away and don't produce that much smoke it will taste good, you definitely need to soak the wood chips soak them in water.....at least a half an hour then right before you put your meat on the grill you put your chips Right onto the coals.....and yes it will be wonderful tasting....