bigtim6656

i amgrilling some pork lion on my grill to try out some figaro liquid smoke i have never used it and do not wont to waste it on some deer meat so i am useing 2.00 a pound pork lion how should i marinade it or should i just brush i on while i cook it i would prefer a smoker but do ot have the cash

Greg / MO

A good alternative (to a smoker) is to get yourself some chunks of hickory wood and throw it onto the top of your charcoal... it'll create enough smoke to flavor the meat naturally.

peakrut

Hello Greg

I will finally be going out tomorrow afternoon even though the Wi opener
is today. 20+ years of hunting and still got the jitters, nerves, excitement, and everything else to go with it.
If I ever lose the above I quit.

greenmachine

i personaly don't like the taste of liquid smoke that you buy.... there is a way to make it yourself but i don't know the exact way.......if you have a gas grill,next time your at home depot go to the section that has the wood chips and such and there will be a small smoker box about 2 inches high, 4 inches wide and 8inches long with holes in the bottom.. get some wood chips and put them in that and put it overtop of the burners.

if you have charcoal just put the wood over the coals and be sure to cook it in-directly.

god i love cooking

bigtim6656

i have gas grill and got a smoker box with it but it realy did not work

davidmil

Liquid smoke is the most over powering distastful stuff in the world to me. It really doesn't do anything except camouflage meat flavor. Do yourself a flavor and pick up some hickory chips, chunks, misquite or something. Anything but liquid smoke. If you decide to go ahead with it, use about 1/4 of what they might say. It is rotten crap in my opinion. OH, and the wood chips, soak them in water for about 30 minutes to and hour before you use them.

Greg / MO

I know exactly what ya mean, Tony... Me too.

I think we've reached a consensus on the liquid smoke, too

buckmaster

i remember when i was younger my dad tried using some liquid smoke.... yeh not good.

Vulture6

Put the smoker box down on the flame guards, under the grill rack. On high flame for about 5 minutes, the wood chips will start to smolder. I only use one grill rack so that I can add chips to the smoke box. Once they start to smolder, I turn down the flame and slide the grill rack over the smoking/smoldering chips.

I've only used liquid smoke in a marinade fora jerky recipe.