« Pork tenderloin | Main | Thai-flavored ribs »

July 10, 2006

Comments

Bobby

You soak the chips so there is more smoke for a longer time. Dry chips smoke just as much (if not more) but burn off quicker. So it's an issue of quantity not quality.

Meez

Good point. I think that is true for chips, which are smaller and so have a greater wood to water ratio, but I've not found it to be true for chunks, which is what I prefer.

The comments to this entry are closed.

My Photo

Glossary

  • BMC
    Basil, mint, and cilantro. The holy trinity of Thai cooking.
  • FLS
    Fish sauce, lime juice, and sugar. The other holy trinity in Thai cooking, this one of seasoning. Comes up again and again.
  • L&P
    Lea & Perrins worcestershire sauce.
  • M&P
    Mortar & pestle.
  • Meez
    Short for mise en place, or 'put in place.' The arrangement of ingredients and equipment that you cook from. Also my nom de cuisine.
  • PSR
    Puree, strain, reduce. In that order. A very common technique to turn something into a sauce, such as simmered fruits and vegetables or the veg and liquid left from a braise. There are many applications of this technique.
  • XVO
    Extra virgin olive oil.

Books I'm cooking from