quote:Originally posted by unclegus:
justme, I don't recomend the use of nuts, It is way to easy to get to much smoke. In fact, when i am useing wood i will trim the bark off to cut back on the smoke. Fact is, you can use pure charcoal and get all the smoke you may need, this is especially true when cooking chiken or other poultry.
Unclegus, I agree about the nuts but IMO the more smoke the better. Now, I'm not talking about heat only the smoke. I like my steaks med.rare. The only way to get it just perfect with right taste and still have the tenderness is to grill it slower than one would do porkchops or chicken. IMHO