Incorporating Onion Smoke Question

If you are speaking of mixing onions with the pellets to be fed into the FEC100, I would not recommend it. Sounds like a very quick way to gum up the augur that feeds the pellets and that is not good.

If you decide on the Amerique, I suppose you could try adding half an onion to the wood tray but you'll need to keep an eye on it...too much char and the burnt onion will leave an unpleasant flavor behind (I think).

Don't know how'd you'd do it with an FEC.

Why not just boost your rubs/marinades with granulated onion or onion powder?

What RibDog and MaxQ said.

As the good cooks said above.
Some things aren't worth doubling the effort to gain 1 % in final finished product.
A grill may be lightly charring,or releasing the moisture in a short hot cook.

Many cooks find that the smoke from the wood on long slow cooks will be 99% of the flavor,and negligible amounts on most any fresh herb/vegetable products.

That said,there are some cooks that feel on a slow/lo cook,foil wrapping garlic,or rosemary might give them some minimal benefit, when most cooks find learning to cook the meat correctly is 99% of their finished product.

Try it and let us know.

quote:

STxBBQMAN

STxBBQMAN, cooking with whole onions has been done for a long time. I know of several cooks take whole onions and throw them right in fire on barrels style cookers. In a FEC I would say if you cut one in 1/4's or even in 1/8's you could drop it directly into the fire pot after it was at full temp with out hurting the fire.

I agree with all above.
I haven't done it , but I wouldn't hesitate sprinkling some dried minced onions in with the pellets.

A cut onion on a rack just above the drip tray positioned right over the firepot in the FEC 100 would likely give the desired effect. Always something new to try!