I don't know who showed you how to "smoke" meat, but you didn't smoke anything, all you did was add steam/moisture to your heat. To smoke anything, your chips or wood chunks can be wet or damp to start, but not sitting in water. Those chips need to dry out, so they will smolder, and "smoke" your food.
It just seems to me that wood chips in water are making steam not smoke. The smoke needs to be released from the wood with direct heat. I soak mine then take them out of the water, put them in a foil pouch and punch holes in the pouch.
Guys! Get over it! He's not contradicting his own words, he's saying be patient about the taking the 'thermostat out so the liquid doesn't gush out (important), then as he's cutting it, says, "I can't wait!" That's a comparison/contrast, not a comparison/comparison!
@@AncientCreature-i2o This man has recently had a stroke. It's sad but yep, absolutely not a role model, and regardless of calories this stuff has negative long-term effects.
@@alexsircus368 people with no lives just need to come leave angry comments because they are so sad. They are trolls who have never made a bacon explosion
This is one piece of American cooking.....!!! This has nothing to do with real cooking or even remotely with genuine food but wow...... what a treat....!!!
Haha, you got lucky there. You should never sprinkle any kind of powder near an open flame like you did with the seasoning on the grill. It doesn't really matter what the powder is, but doing so puts you in danger of a serious flame-up. Even take something like flour and sprinkle it over a flame and you'll get a huge whoosh of flame. Tiny particles spread out in the air like that is how they create fuel-air explosions (although obviously on a much larger scale). Anyhow, that being said, I have a couple questions if anybody is still coming across this video... would doing this on a grill like this actually be 'smoking'? It looks to me like you might end up steaming it... Also, what would happen if you deep fried this?
+Dustin Rodriguez When my husband and I made a similar dish (I think it's called a Pork Bomb?), we used wood chips and a charcoal grill. However, we soaked our wood chips for a few hours in advance and then put them directly in with the coals. We didn't keep them in a pot of water on the grill. It did end up smoking it nicely. We use that method for "smoking" a lot of meats and it results in a nice pink smoke ring.
big man BIG MAN you cant smoke meat when you put all your wood for smoking in your water source. the chips are seperate from your water source. are you just looking at pictures2 days before then guessing on all this?
This reminds me of the Bacon Fire Bomb by DJ BBQ, except that is filled with diced vegetables, I definitely recommend that one instead of this heart attack
You cant get smoke from the wood chips if theyre floating in water. You soak them, and then make a foil pouch and then put them right on the flame. You CAN use a water pan for steam, it can help keep the meat moist, but I've never noticed much difference either way
Make the weave first. Make the roll seperate. Then place roll on weave and wrap it up. Also a pan filled with water and wood chips makes steam not smoke. Soak your wood chips in water (optional) wrap in foil poke holes in the foil and toss them over the heat side of your grill. They will last longer if soaked in water first, but you definately do not put your wood in a pan of water on the grill . Buy a cheap smoker and do it right. looked good for your first attempt though . Nice Job
Should have rolled the sausage on a strip of cellophane before transferring it to the bacon. Much easier. Aside from that. I should wait before i attempt to make that. I might kill me :P
Wood chips IN water makes steam. You want dry chips over fire, for smoke, separate from a pan of water or juice for steam moisture. Other than that, Love your show. Just found it today.
Wow! I don't think my heart could take a meal like that. Don't know how you handle this. If I were to eat it though, I'd pair it with a classic British side dish, beans on toast!
The sheer confidence of this man is mind boggling. His "guests" must feel like they're tortured when forced to come over for dinner. I've never seen someone so confident and yet so lacking in skills or technique. Its impressive really.
Recipe looks great. But here's a tip. The wood wont smoke it's saturated in water. You only get the steam from the water which could be flavored by the type of wood you're using. Put the wood in foil right on the grill, and put the water in a separate bowl. That will allow you to smoke on a gas grill.
