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Topic: Smoked woodcock< Next Oldest | Next Newest >
 Post Number: 1
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Location: Wisconsin
Posts: 43
Joined: Jan. 2012
PostIcon Posted on: Feb. 18 2012,11:26  Skip to the next post in this topic.   QUOTE
I smoked some woodcock today and they were great.
 I marinated them for a couple hours in pineapple juice, garlic powder and thyme flakes.
 I put a small amount of hot coals on one side of the grill and covered them with soaked black cherry wood chips.  I placed the woodcock breasts on the other side of the grill over a drip pan.  I changed the hot coals and black cherry chips every 40 minutes and cooked for 2 hrs.
 They were terrific.
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PostIcon Posted on: Feb. 19 2012,2:58 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE
It sounds great.

I might be miss understanding something.

Why did you change the coals and chips every 40 minutes?

Also what temperature where you trying to maintain?

Thanks Iver.

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bosco mctavish - Posted on: Aug. 31 2012,5:08    
Stuff it, glass-boy--I want to hear from the grouse-dog people.
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PostIcon Posted on: Feb. 19 2012,9:06 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE
If you google grilling with a charcoal grill, you'll get a lot of more detailed information.  I didn't use a thermometer, but you want the temp. between 225-250 f. The reason you change charcoal is you burn up the smaller amount you are using in about 40 minutes.  It's easiest if you have a second charcoal grill and/or charcoal chimney to get the next batch of charcoal started.  I also put new soaked wood chips on when I changed charcoal because the old batch starts to dry out and flame.
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PostIcon Posted on: Feb. 19 2012,11:30 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE
Ahh, thank you.    My confusion as I use the Minion Method.

I can get a 10-11 hour smoke out of a standard Webber kettle this way.  I place smoking wood strategically in the charcoal bed so that I achieve a continued smoke.   I monitor temps and adjust the airflow so rarely (sometimes never) open up the lid.

Thanks for the additional info.

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bosco mctavish - Posted on: Aug. 31 2012,5:08    
Stuff it, glass-boy--I want to hear from the grouse-dog people.
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Location: Peoples Republic of New York: Upstate
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PostIcon Posted on: Feb. 20 2012,12:18 Skip to the previous post in this topic.    QUOTE

(Iver @ Feb. 19 2012,11:30)
QUOTE
Ahh, thank you.    My confusion as I use the Minion Method.

I can get a 10-11 hour smoke out of a standard Webber kettle this way.  I place smoking wood strategically in the charcoal bed so that I achieve a continued smoke.   I monitor temps and adjust the airflow so rarely (sometimes never) open up the lid.

Thanks for the additional info.

I love the Minion method.  It is, simply, flawless in a Weber Smokey Mountain.  I get 225 degrees for about ten hours.
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