The big problem with smoking on the charcoal grill is the temperature settings, it's hard to maintain a constant 200 or so degrees. And my personal preference is Pecan and Cherry depending on meat. Pecan/HIckory makes a great rib. Cherry is pretty good on chicken breast, after soaking it overnight in water, pickle juice and seasonings. I like to use Apple Juice and sometimes beer in my water pan. This made me hungry... too bad the budget it already allocated this week to other things.
The temperature can be hard to maintain, but that's why you have to periodically check the grill, and adjust vents to properly fuel or suffocate the flames.
The big problem with smoking on the charcoal grill is the temperature settings, it's hard to maintain a constant 200 or so degrees. And my personal preference is Pecan and Cherry depending on meat. Pecan/HIckory makes a great rib. Cherry is pretty good on chicken breast, after soaking it overnight in water, pickle juice and seasonings. I like to use Apple Juice and sometimes beer in my water pan. This made me hungry... too bad the budget it already allocated this week to other things.
The temperature can be hard to maintain, but that's why you have to periodically check the grill, and adjust vents to properly fuel or suffocate the flames.