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In Reply to: Re: Several Internet Mentions That It's OK For BBQ'n posted by mike on March 08, 2016 at 15:41:28:
i've added flavorings (herbs, spices, rubs, chunks of fat) to my fire box and the aromas are wonderful.
not sure if there was really any flavor additions to the final meats, but the smoke smelled wonderful while the additives were still there. thinking the flavorings weren't present long enough.
maybe some time when you're doing a relative short cook (like some fish) lay a few pieces (just 2" or so) of bacon on your fire; pull them before they burn (great snacks) and replace with fresh pieces of bacon and repeat throughout at least half of the cook time.
bet you end up with some great snacks (the cooked bacon) and your fish will have a bacon like aroma and probably a little flavor.
would use a mild wood like alder for this.
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