# Smoking - it's been a while so we're due!

**URL:** <https://boards.straightdope.com/t/smoking-its-been-a-while-so-were-due/540295>\
**Category:** Cafe Society\
**Created:** [May 21, 2010, 7:57pm UTC](https://boards.straightdope.com/t/smoking-its-been-a-while-so-were-due/540295 "2010-05-21T19:57:29Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![Mama\_Zappa](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Mama\_Zappa](https://boards.straightdope.com/u/Mama_Zappa)\
**Post date:** [May 21, 2010, 7:57pm UTC](https://boards.straightdope.com/t/smoking-its-been-a-while-so-were-due/540295/1 "2010-05-21T19:57:29Z")

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I don’t think there’ve been any threads in quite a while on the joys of smoking food on the grill / egg / dedicated smoker / whatever, so chime in - what’s your favorite method of preparing the meat? Have you tried anything unusual, meat-wise, ingredient-wise? Have you tried smoking anything else such as veggies?

I’ve got a chicken on the grill right now. Soaked some mesquite chips in water and packaged them up in heavy duty foil (since I don’t have a dedicated smoker box). I couldn’t find a really yummy rub recipe I’d used a few years back - it involved “sweet” spices and orange peel, I think - so I just used a bottle of store-bought seasoning salt, coated the skin and shoved some under the skin in places, and let that sit for an hour or so in the fridge. Then I stuck that on the cool side of the grill, with the foil packets on the hot side, and it’s been going for something over 3 hours.

About an hour ago, I opened things up and poked at the foil packets to tear them a bit, to let more smoke escape. At that point, the chicken was about 140 degrees inside. So it should be done relatively soon.

It helps that I now have a “remote” thermometer where just a wire goes into the grill, so I don’t have to open the thing to check the bird’s temp (that’s why my first effort, a couple of years back, took 6 hours :(:smack:.

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**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\
**Post date:** [May 21, 2010, 8:01pm UTC](https://boards.straightdope.com/t/smoking-its-been-a-while-so-were-due/540295/2 "2010-05-21T20:01:11Z")

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Have you seen the _Good Eats_ episode entitled ‘Where there’s smoke, there’s fish’?

Part 1: [http://www.youtube.com/watch?v=DCpYFXdaSYk](http://www.youtube.com/watch?v=DCpYFXdaSYk)

Part 2: [http://www.youtube.com/watch?v=CMk-y6330aE](http://www.youtube.com/watch?v=CMk-y6330aE)

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**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\
**Post date:** [May 22, 2010, 5:01am UTC](https://boards.straightdope.com/t/smoking-its-been-a-while-so-were-due/540295/3 "2010-05-22T05:01:42Z")

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I try to do some batches of beef and fish jerky each summer, but last year I was lazy. I’ll do better this year.