These are some good ideas! I have never really thought about using different liquids to soak the wood with, well I 've pondered about it but never have tried it. I only have used Hickory and Apple for Pork and Poultry, and Pecan and Mesquite Wood for Beef and selected Red Meats. I would definatly like to try using grapevines and tea smoking(chinese technique with rice, tea, and dried spices right?) For Steaks and A la minute preparations we cold smoke before hand in an Alto Sham-smoker. |