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valgard

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I love the serious eats method, makes me wish I still had access to a smoker... these days I just sous vide with liquid smoke then sear in a cast iron pan but you don't get anything resembling what you just made :(
I have a gas grill, but I added some logs loosely wrapped in aluminium foil and a fair bit of spruce needles, I think it's not traditional but I do like the smoke from spruce needles and cones a lot and those are readily available to harvest around me.
 

erickso1

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I have a gas grill, but I added some logs loosely wrapped in aluminium foil and a fair bit of spruce needles, I think it's not traditional but I do like the smoke from spruce needles and cones a lot and those are readily available to harvest around me.
I don't know what kind of grill you have, but I add a chunk of apple or cherry wood onto the flavorizer bars below the grates. If the flame on that one is low enough, it puts off a pretty nice smoke. I've done a couple canadian bacons and a regular bacon that way, as well as pork ribs.
 

podzap

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I have a gas grill, but I added some logs loosely wrapped in aluminium foil and a fair bit of spruce needles, I think it's not traditional but I do like the smoke from spruce needles and cones a lot and those are readily available to harvest around me.
pine smoke is poisonous to grill with
 

valgard

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pine smoke is poisonous to grill with
I'm not smoking with pine wood, I'm burning spruce needles. I have seen talk about unpleasant smell from pine and other softwoods to the meat if used to smoke but I have seen plenty of needles being used to cook. That being said, if you have a reliable source where I can read about the toxicity of the needles I would appreciate it.
 

Michi

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I don't know what kind of grill you have, but I add a chunk of apple or cherry wood onto the flavorizer bars below the grates. If the flame on that one is low enough, it puts off a pretty nice smoke. I've done a couple canadian bacons and a regular bacon that way, as well as pork ribs.
One thing that works fairly well is to soak wood chips in water for an hour or so. Then make a rectangular parcel out of aluminium foil with the wood chips inside and sit it on top of the flat bars that cover the burners. Poke a few (five or six) small holes into the top of the parcel, and you have a simple smoking setup.
 
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panda

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I'm gonna appropriate some collard greens, but do it italian way with Tuscan kale and pancetta, piss off two different groups.
 

M1k3

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I'm gonna appropriate some collard greens, but do it italian way with Tuscan kale and pancetta, piss off two different groups.
Should figure out how to get some Harissa and some Asian noodles ketchup in it.
 
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