Has anyone ever tried, or is it even recommended, adding garlic, rosemary or other herbs and spices during the smoke in the smoke box? If so, is there a special way to handle it by enclosing it in foil or the like?
Rick in CO
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Rick,
The only herb I have used in the CS55 was a couple of 6 inch branches of rosemary in the firebox along with four oz of bay wood, while smoking a leg of lamb. I had crushed rosemary in the rub so I can't say which or if both gave it a wonderful flavor at the table.
smokemullet
The only herb I have used in the CS55 was a couple of 6 inch branches of rosemary in the firebox along with four oz of bay wood, while smoking a leg of lamb. I had crushed rosemary in the rub so I can't say which or if both gave it a wonderful flavor at the table.
smokemullet
Stuarts Prime Rib recipe calls for adding rosemary in the woodbox.
Absolutely!!! I like to use garlic, thyme, sage, rosemary, and even peppercorns - pretty much anything that strikes my fancy that day.
They will add a whole new dimension of flavor to your smoke!
They will add a whole new dimension of flavor to your smoke!
Per Tom's suggestion, I added some whole allspice (in a foil package) when smoking jerk chicken. You could smell the difference in the smoke, and the chicken was tasty
Usually use several cloves of garlic when smoking beef. Can't say that it imparts flavor but certainly adds to the aroma. Good stuff!
Yep. I use garlic, rosemary, and a small piece of apple or whiteoak in the woodbox of my Smokette when doing rib roast. Seems like it adds flavor with the smoke.
Thanks for your replies all. Do you always make a foil pack when using garlic and herbs and the like to keep it off of the floor of the smoke box?
Rick in CO
Rick in CO
I put it right in beside the wood on the woodbox floor, no foil pouch.