The electric smokers, such as Cookshack, are ridiculously easy to use. This healthy method avoids the problem of harmful cancer-promoting compounds, which result from high heat grilling and fat dripping on hot coals. As with all true BBQ, it does take time, lots of time. Whether you opt for rustic pit cooking, outdoor stations, smokers, or a simple hibachi, what kind of wood and when to add it demands thought. Woods are generally sold as chips or chunks in better houseware stores and some upscale markets.
Experts recommend the chunks as more versatile.
Too little won't do enough for lamb, brisket or ribs. A bitter taste in poultry indicates either too much wood or excessive smoking time. More strongly flavored woods such as mesquite can do wonders for a plain burger. All woods must be soaked in water at least 30 minutes before using. On a gas grill, place directly on the lava rocks or according to manufacturer's directions.