Smoke with an onion?

[tpcdelisle]

I don’t know if this is the right place on the forum to ask this question (newbie), but I’m curious to know if anyone has tried to put in a quarter to half of a raw onion in the smoke box when smoking their bbq meat? About 10 years ago, when judging on the Memphis in May circuit (MBN), some of the best competition ribs that I ever tasted from a team, came out of a smoker that had a whole onion halved, skin on, laying in the firebox.  I don’t know if they still do that in competitions but there was something to that slight flavor.  I’m going to try about a quarter of an onion and see if I can detect a difference.  I know it sounds strange, but it is worth a try. I’ll post my results after trying, but just wondered if anyone else knew of this and tried it before.

 

[old sarge]

I hadn’t thought about it before but why not? 

 

[Emma Jake]

Will surely try it

 

[old sarge]

Emma - What model smoker do you have/use?

 

[EFGM]

Interesting!

 

[LarryD]

I'd probably loosely wrap the bottom half in foil so that juices don't spread through the firebox.  Sounds like an interesting idea and I hope to hear from someone who tries it. 

 

[BuckRimfire]

I assume this means an onion in addition to wood?  What wood would you think would be good with onion?

Definitely sounds like something worth trying.

 

[tpcdelisle]

OK. I've given it 1 1/2 years since posting. Did anyone try it. Definitely lay it on the wood in the fire box. I did in my 3d wifi.

 

[MR BBQ]

So how did it work out??????

 

[old sarge]

I would be interested in knowing as well.