British BBQ Society Forums

My vote is with Keith and Robin on this one.
The startup is always the worse part.

RobinC wrote:Contrary to Pecker's post in my experience I've seen more smoke coming out of a BBQ when using wood chips albeit it doesn't tend to last very long.

Yes, I was thinking more of the latter - that there would be a smokey smell, but that it'd disappear quickly - but I suspect you're right hat there'll be more initial smoke from chips. Larger surface area, at a guess.

Tiny wrote:Old hickory do a nice line in machete style knives if you fancy the paul hogan route, failing that would suggest the sparing use of liquid smoke in your glaze and or sauce.

Personally, I'd go for a good quality smoked paprika (don't I always). The smoke in that is completely natural, no additives, nothing. And I think you can judge the amount of smoke far easier than with liquid smoke.

But then again, give 'em a go and see what works best.

Steve W