Cooking Chicken

Cooking chicking on the BBQ gas runs out! Spare tank is empty! Good thing I found a grill with a 1/2 full tank last week! LOL

People just trash it and I hardly have to buy it.

i just use wood, have it in abundance here, and the best part, it don't give you gas

I like barbecue cooked over charcoal um um.

Originally Posted by gustavus

BBQ over an open wood fire you stand chance of poisoning yourself with creosote. And don't be so sure it don't give you gas, one of the symptoms of creosote poisoning is diarrhea.

Creosote is a natural chemical found in wood, a slow burning wood fire will release more of the chemical as a condensate, a hot burn will give complete combustion. This is one of the many reasons charcoal is preferred over wood.

I use it to smoke meat with Gus, mostly well seasoned hickory (this thing gets better treatment than the wood stove in the house gets ; )

Originally Posted by Bear

I use it to smoke meat with Gus, mostly well seasoned hickory (this thing gets better treatment than the wood stove in the house gets ; )

Point taken and noted, from Wikipedia.

Creosote is the portion of chemical products obtained by the distillation of a tar that remains heavier than water, notably useful for its anti-septic and preservative properties.[1] It is produced in some quantities from the burning of wood and coal in blast furnaces and fireplaces; commonly found inside chimney flues when the wood or coal burns incompletely, producing soot and tarry smoke, and is the compound responsible for the preservation and the flavor of meat in the process of smoking. The name is derived from the Greek kréas (κρέας), meaning "flesh", and sōtēr (σωτήρ), meaning "preserver".[2]

The two main types in industrial production are wood-tar creosote and coal-tar creosote — the coal-tar variety, having stronger and more toxic properties, has chiefly been used as a preservative for wood; while the wood-tar variety has been used for meat preservation, wood treatment, and for medicinal purposes as an expectorant, anti-septic, astringent, anaesthetic and laxative, though these have mostly been replaced by newer medicines. Coal-tar creosote had also in the past been used as an escharotic to burn malignant skin tissue and in dentistry to prevent necrosis, but no longer is used that way because of its toxic, carcinogenic properties and because better and safer treatments are now available. Varieties of creosote have also been made from both petroleum and oil shale called oil-tar creosote, when derived from the oil tar, and water-gas-tar creosote when derived from the water gas tar. Creosote also has been made from pre-coal formations such as lignite, yielding lignite-tar creosote and peat, yielding peat-tar creosote.

Creosotes are commercially valuable, and therefore are produced industrially on a large scale, either for direct use, or as raw material for the production or extraction of various chemicals. There are several other names for such fluids, but most are not trustworthy, being regional, applying to only some variants, or to other fluids as well. For example, the term pitch oil can refer to either creosote-like fluids or kerosene.

Originally Posted by gustavus

from Wikipedia.

and is the compound responsible for the preservation and the flavor of meat in the process of smoking.

The two main types in industrial production are wood-tar creosote and coal-tar creosote — the coal-tar variety, having stronger and more toxic properties, has chiefly been used as a preservative for wood; while the wood-tar variety has been used for meat preservation

Those are the only two points I see in there pertaining to smoking meat. The fact is, you don't want smoke billowing out of it, very little smoke is actually best, the mere presence of the wood heat is more than sufficient for flavoring. I keep the fire hot enough in the fireplace to cook it, without transferring too much of that heat into the oven, for cooking it slow, without overcooking. It's kind of tricky, and since I made it, it doesn't have all the automatic gadgets you might find on a commercial smoker, so I have to keep a good eye on it, but to me, it's a day well spent. One load will put enough in the freezer to last a long long time, with plenty to share. Wish I had some photos of it in action, but it's been awhile, and they're all on my old computer, maybe I can dig em up sometime, or maybe get some new ones, got two turkeys still in the freezer from holiday sales