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Step 8Preparing to smoke the butt
While we have our meat marinating we need to turn our attention to the preparation of our smoker. We need to soak our wood chips for at least an hour in water to retard the burning process when we cook our butt. Wood chips used on charcoal grills need to be soaked for a longer period to prevent them from burning up. But that's not us. So a moment here about your choice of wood chips. Wood chips for smoking on grills or smokers can be found at most grocery stores and also local department stores. Almost any variety of wood chip can be used, but may be limited by what is available in your local market. Apple, Hickory, Peach. Pear, Alder Wood, Pecan & Maple are some popular choices. Mesquite is another popular wood, however it's strong flavor is best used when grilling.
By the way, grilling is cooking at high temperatures (think steak) and smoking is cooking at very low temperatures (think Boston butt). Ribs fall in between (think in between) .
Indoor smokers are slightly different from there outdoor counter parts in the size of the wood chip used. The smaller chips work better in the indoor smoker. However they are harder to find and cost more. On the internet you will also find very fine wood available (think sawdust) of the most popular woods at a rather steep price tag for packages that are just a little bit larger than a small box of matches. Along with my first stove top smoker I received a couple sample boxes of this sawdust with an order form to purchase more. I recommend passing on the saw dust . I do suggest that you purchase the regular bags of wood chips available in your area. Once purchased, dump the chips out on the table and throw the larger chunks back in the bag and save for outdoor use on the grill. The smaller wood pieces that you will find in the bottom of the bag are great for your stove topper.
Put enough presoaked wood chips to cover most of the pans bottom surface area. Add about 1/2 to 2/3 cups of water to the bottom of the pan along with you wood chips. Put your drip pan in place. Next comes the rack to support your meat. And finally your ready for your meat.
PLEASE NOTE: DO NOT USE CHARCOAL WOOD CHIPS
Charcoal products that give off a simulated wood smoke or flavor are not meant to be used in any home smoking application. Only use these products outdoors in a well ventilated area.
By the way, grilling is cooking at high temperatures (think steak) and smoking is cooking at very low temperatures (think Boston butt). Ribs fall in between (think in between) .
Indoor smokers are slightly different from there outdoor counter parts in the size of the wood chip used. The smaller chips work better in the indoor smoker. However they are harder to find and cost more. On the internet you will also find very fine wood available (think sawdust) of the most popular woods at a rather steep price tag for packages that are just a little bit larger than a small box of matches. Along with my first stove top smoker I received a couple sample boxes of this sawdust with an order form to purchase more. I recommend passing on the saw dust . I do suggest that you purchase the regular bags of wood chips available in your area. Once purchased, dump the chips out on the table and throw the larger chunks back in the bag and save for outdoor use on the grill. The smaller wood pieces that you will find in the bottom of the bag are great for your stove topper.
Put enough presoaked wood chips to cover most of the pans bottom surface area. Add about 1/2 to 2/3 cups of water to the bottom of the pan along with you wood chips. Put your drip pan in place. Next comes the rack to support your meat. And finally your ready for your meat.
PLEASE NOTE: DO NOT USE CHARCOAL WOOD CHIPS
Charcoal products that give off a simulated wood smoke or flavor are not meant to be used in any home smoking application. Only use these products outdoors in a well ventilated area.
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