I find using hot dogs as a good way to gauge the difference between smoking chips/chunks, as hot dogs are so consistent it’s one less variable…

by MacTechG4

4 Comments

  1. MacTechG4

    I found that the cherry chips combined with the Nathan’s skinless hot dogs gave them almost a kielbasa taste, a definite sweet smoke, far better than I expected, I was thinking ‘hot dog dipped in cough syrup’ sickly sweetness, , but no, it was a savory sweetness.

  2. Big_Priority_9970

    I use cherry wood with my Tri-Tip. Love it.

  3. MacTechG4

    So far I’ve tried the following smoke sources:

    Apple wood chunks / Jack Daniels chips / mesquite chips / cherry wood chips

    I have a box of hickory chunks I haven’t used yet…

    From favorite to least favorite smoke source I’d rate them;

    Apple wood > Cherry wood > Jack Daniels chips > Mesquite

    There’s a big drop between JD chips and Mesquite, I don’t hate it, but it’s very specific and only seems to work well with beef products, I’m planning on making some crock pot chili soon, and I’ll be browning the ground beef in my cast iron over Mesquite chips, I just tend to cook more poultry and fish, and Mesquite overpowers them.

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