Always! I find that Latakia blends, especially Syrian Lats., go hand in hand with hickory smoke. My go to BBQ pit smoke is Mac B's Vintage Syrian. Sooo goood....
Yes. Of course. I actually like to smoke a Missouri Meerschaum Cob and usually something containing latakia to go with the smokiness of the barbecue. Sometimes, if using my gas grill instead of my charcoal pit or hibachi, I will use a briar I can clinch.
No, I smoke a cigar, usually a Parodi. My pipe smoking is usually done sitting and relaxing. Grilling is a little too active since I don't clinch a pipe and I'd only have one hand. It was interesting to see in the comments how others match their tobacco to it.
Grilling chicken thighs and corn on the cob. Lucky enough to be smoking some Stonehaven that was gifted to me. Oh yeah.....with a gin and tonic. Pretty darn happy
I thought smoking a pipe was required for grilling! I tend to smoke lighter blends for fish and chicken, and something bolder for steak and beef. Kinda like white and red wine pairings with food.
Of course. It's a gimme and the one time you know you can get away with a nice smoky blend. I smoke Haverstock - an English blend from my local tobacconist perfect for the grill.
Honestly, I don't. They seem to be to be conflicting smells/flavors. I prefer 1 at a time, not both together. Pipe in the afternoon with a Classic Gin Fizz if its hot or a Bourbon & coke if its cool & Grill for later in the evening.
As a general rule, I don't if I'm actually grilling. On the other hand, I have a Komado style grill/smoker and if I'm cooking or barbecuing a brisket or a roast or something else that requires over an hour of cooking time, I close the lid and light my pipe.
Always. In fact sometimes I grill just so I have an excuse to smoke and visa versa. And I almost always smoke a Latakia heavy blend because it just makes sense.
Don't usually smoke when grilling, but my wife gave me a frozen pork loin, so I had to "thaw" it out at 160 degrees for half an hour before raising the temp to 250 or so to cook it. I was pretty upset, as putting frozen meat on a grill is a setup for failure, in my humble opinion. But this time it worked out. While it was thawing, I had a Frog Morton's cellar in a churchwarden. Seemed to go good with the smell from the grill.
Oh boy do I ever!! Well since I just recently started smoking and grilling season is about to start here in Montana I haven't really gotten to try many pairs. The few I have been able to smoke are Lane 1Q and ole shannandoah 76.
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I was pretty upset, as putting frozen meat on a grill is a setup for failure, in my humble opinion. But this time it worked out. While it was thawing, I had a Frog Morton's cellar in a churchwarden. Seemed to go good with the smell from the grill.