Cutting down the frequency of these a bit, think I’ll aim for a few times a week.

Happy Friday!!

  • rigo@lemmy.oneOP
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    1 year ago

    Traditionally I’ve done lump charcoal as the base and then some mesquite wood on top to add some more flavor and a higher heat point.

    I do randomly have some basil/oregano briquettes laying around though so I might try that. That’s a solid idea

    • karbairusa@kbin.social
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      1 year ago

      I’ve never used flavors briquettes but I’ve seen them popping up more and more. I’ve wondered how the flavor compares to slow smoked.

      • rigo@lemmy.oneOP
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        1 year ago

        So I tried them with fish I was grilling and did notice some of the taste. Of course you’re only grilling fish for 15-20 minutes.

        I also used them on a big roast I smoked and I swear I got a solid kick of flavor. Just not sure if that was from my dry brine or the briquette

        • karbairusa@kbin.social
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          1 year ago

          Only way to tell would be to do an unseasoned meat with flavored briquette. The only downside is the result will probably be sad.

          • rigo@lemmy.oneOP
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            1 year ago

            Yeah my thoughts exactly. I got them from a friend of mine and they’ve just been hanging out in my charcoal pile so I use them once in awhile. I do think its worth throwing one or two in just for the smell though. It gives off a great smell for the first 10-15 minutes