Mister Jim's Favorite Grilling Tips: Get 10 Times More Smoky Flavor from Your Grill or Smoker with This Meat Smoking Secret

Ahhh, nothing like the sights and sounds of spring to awaken the inner smoking giant within me. How about you? Truth be known, we are year round smokers, but it's still nice to pull a slab of ribs, or a rib eye steak off the griller or smoker, and eat outside with the family and friends; watching the birds sing or pull worms out of the dirt; feeling a cool breeze snaking around and drying the sweat on the back of the neck and brow; the sound of kids in the neighborhood squealing with delight as somebody chases them around the yard; and let's not forget--as if we could--that drool induced smell and flavor of meat smoking on the grill. Kinda defines the essence of spring doesn't it? If we could only distill and bottle it we'd be millionaires, right? The sight, sound, taste, smell and feel of it all; just a drop on the tongue on a cold winter night, and it all comes flooding in. If only...

But , even though you can't tell the birds when to sing, or the wind when to blow, you can fire up the trusty old smoker and relive the moments of spring any time of day or year. And after today, you'll have the secrets of Kings and Pharaohs on how to properly smoke like the best of them. OK, I hear you; "Enough of the fluff, get on with the gettin'-on and tell me what's goin' on with this here thing right here!" OK, alright, I hear ya. Don't send out the kneecap-smashers right yet, I'll get to the point directly, just hold your water a little bit longer. Just a little more reminiscing to set the mood...OK I'm just funnin' with you a little. Old-man's gotta have his fun where he can, right? I guess you can tell: the 'reminiscing' kinda brings out the old south in me, like I'm channeling Cormac McCarthy in "No country for old Men" or something--which I highly recommend by the way; the movie too, but especially the book--but that's alright. Alright with me, anyhow.

Now, to the crux of the situation. Stop by the local Piggly Wiggly and pick yourself up some genuine apple juice, and hickory chips, or mesquite or cherry will do just fine. Don't recommend the Pergo or laminate here; just keep it real, if know what I mean. If you don't have a smoker box, you can use aluminum foil to make one with: just double a fairly large sheet, and double it again until it's about 8" square, place the soaked chips inside, fold over and poke some holes all around it. You might want to make up a couple of these to properly smoke for the recommended amount of time (see recommended article below). You'll want to soak the wood chips for two hour at least, more if you want. I like to submerse mine by setting a smaller bowl on top to keep the chips under the juice-kinda like water-boarding, but different, and soak it overnight.

Following this next tip is highly recommended for bringing out the best flavor and tenderness in your meat of choice. Navigate to this link for: "Turning you Grill or Smoker into a Convection oven", to maximize the effectiveness of 'juicing your wood' technique described here. You'll also benefit from: "Grill 3 Times More Chicken on Your Grill or Smoker" for the obvious reason. Once your grill or smoker is set up as described, let it smoke for the required amount of time and enjoy with Cloverleaf Rolls to sop up the delectable juice, and Jell-O Cake, a real winner, for dessert. Be sure to write below and tell me of your experiences, you never know, your testimony might end up in a book. Cheers!