Stonesmoke, I tried a really small handfull along with some hickory cooking some beef sat. Sure smelled good, but cud not taste any different. Maybe the hicory just over power it. Will test it alone next time.
I only use the Jack Daniels chips on beef. I throw some on the coals when I'm grilling steaks, very nice flavor. Believe it or not I did two 1.5lb porterhouse steaks in the smoker a few weeks ago when it was too windy to use the weber. I put my rub on them and seared them for 2 minutes per side in a frying pan with olive oil. Then threw them in my smokette for 45 minutes at 225 with the Jack Daniels chips. Turned out fantastic.
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