Wet the wood, use it dry, do you use charcoal at all?
Sprinkle a bit of lime or lemon juice over it and cover with plastic wrapMake sure the wrap touches as much surface as possible.
I always use the lemon or lime juice with the plastic wrap with no guacamole exposed to the air When you do it this way, it is best to use a tall narrow container rather than a short wide oneThere is less exposed surface that wayJust try to get out all the air pockets that you can I have heard that if you leave the avocado pit in the guacamole it will help keep it longerI have tried this but have not noticed a differenceBut then, I was using it in tandem with the citrus / plastic wrap method so Guacamole does not usually last that long around here.
When you smoke (bbq) you need a source of heat and a source of flavorful smoke1Main source of heat Your main objective is to cook with indirect heat and maintain a temperature between 200F to 250 FI use charcoal because it's easy and I don't have a source of wood For wood, I would use dried wood chunks from actual treesNo lumber yard stuff - left over 2x4's or scrap wood 2Smoke to produce flavor If you're using wood, such as, hickory, oak, fruit tree wood then you most likely will not need wood chipsThe wood should be dry and will produce the flavorWood chips - I use wood chips and charcoal since I don't have a source of woodI've heard different things about whether you soak the wood chips or leave them dryWet - causes incomplete combustion which increases the carcinogens and soot in the smokeI, personally, use dry wood chips in a wrapped into a pouch made from heavy duty aluminum foil with a small hole poked in the pouch so the smoke can escapeLay the pouch next to the hot coals, it doesn't have to be atop of the coalsWhen you're smoking, the smoke coming out of the chimney should be very faint and wispy, which means you're not wasting the smokeIf it looks like you're sending up smoke signals then you need to cut back on the wood chipsIf you're using charcoal, but have a chunk of wood about the size of a softballYou can lay the wood next to the coals so it smolders and produce smokeThat should be enough smoke for the batch you're smoking.
Always use lemon juice to keep from browning, it will a littleThe key to keeping it fresh is to put a layer of plastic wrap over the guac to keep the air out - that is what turns the guac a brownish colorI use guac for up to 5 days, if it last that long.
It is very difficult to do, so ideally you should just make enough to eat right awayMake it as you need itBut two things you can do is use a lot of lemon juice, which will change the flavor, so try not to use too much but enough to preserve itThe acid in Lemons slows down the process of it getting brownThen keep it in an air tight container in the fridgeThat is the best you can do, or freeze itThey sell ready made guacthat is pretty good at costco now, and it stays pretty fresh and comes in separate containers so that you don't have to open the whole thing just to get some out.
