עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-27-2008, 12:02 PM   #1
Stiltz6ft9in
Full Fledged Farker
 
Join Date: 04-18-08
Location: Ohio
Downloads: 0
Uploads: 0
Default Wood Chips or Wood Chunks?

Which is better? How should they be prepared?

I usually use wood chips, but they burn so fast. I usually soak them in water for a few hours and then put them in a cast iron box on top of my charcoal. I just keep adding chips throughout the time.
Stiltz6ft9in is offline   Reply With Quote


Unread 06-27-2008, 12:04 PM   #2
Pitbull
Full Fledged Farker
 
Pitbull's Avatar
 
Join Date: 02-11-08
Location: Dallas/McKinney
Downloads: 0
Uploads: 0
Default

If chosing between the two, it would be chunks. Do not soak them. You may use more chunks when dry, but you will get a better flavor.
__________________
PitBull

Lyfe Tyme 20
Webber Kettle
Kamado
Campfire

I take nothing for granted. I now only have good days and great days.
Pitbull is offline   Reply With Quote


Unread 06-27-2008, 12:08 PM   #3
crome
is one Smokin' Farker
 
Join Date: 12-23-07
Location: Wilmington NC
Downloads: 0
Uploads: 0
Default

Yep,chunks for me.
__________________
UDS x(2)
Brinkmann Cimarron Deluxe
Weber 22.5 kettle
Weber Genesis gasser
FISH ON!
<*)))))>{
crome is offline   Reply With Quote


Unread 06-27-2008, 12:08 PM   #4
Stiltz6ft9in
Full Fledged Farker
 
Join Date: 04-18-08
Location: Ohio
Downloads: 0
Uploads: 0
Default Chips or Chunks?

Is it better to have more smoke or less smoke? I thought you soaked them to get more smoke which in turn gave it more flavor.
Stiltz6ft9in is offline   Reply With Quote


Unread 06-27-2008, 12:15 PM   #5
Fatback Joe
is Blowin Smoke!

 
Fatback Joe's Avatar
 
Join Date: 01-07-08
Location: Memphis, TN
Downloads: 1
Uploads: 0
Default

It is most important to have the right smoke

__________________
FBJ

WSM
Medium Spicewine
Stumps GF223
KCBS, NEBS Member
Fatback Joe is offline   Reply With Quote


Unread 06-27-2008, 12:17 PM   #6
hcarter
Full Fledged Farker
 
Join Date: 04-19-06
Location: Columbus,OH
Downloads: 0
Uploads: 0
Default

In case you're wondering, the pic on the right is the correct smoke.
__________________
- Howard
Char-Griller SuperPro with SFB.
Bayou Classic Turkey Fryer
~~~~~~~~~~~~~~~~
"A Highlander likes two things
naked....the other is Scotch."
[I][FONT=Book Antiqua]Coimhéad fearg fhear na foighde[/FONT][/I]
~~~~~~~~~~~~~~~~
hcarter is offline   Reply With Quote


Unread 06-27-2008, 12:26 PM   #7
Stiltz6ft9in
Full Fledged Farker
 
Join Date: 04-18-08
Location: Ohio
Downloads: 0
Uploads: 0
Default Still learning...

Man, do I got a lot to learn. I'm glad everyone is patient with my 5000 questions...

So why would I not want to soak the wood?

Do I just put it right on top of the charcoal?
Stiltz6ft9in is offline   Reply With Quote


Unread 06-27-2008, 12:35 PM   #8
JamesTX
is one Smokin' Farker
 
Join Date: 10-21-07
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

You don't want the wood to smolder - wrong kind of smoke. It needs to burn, so put it in dry.
JamesTX is offline   Reply With Quote


Unread 06-27-2008, 12:41 PM   #9
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Soaking will do absolutely nothing for you. Here's a pic I borrowed from the Virtual Weber Bullet site which show a chunk of wood that soaked for 24 hours and was then split open. About 1/8 an inch of absorption.

Also, if using chips, you may want to try wrapping them in a foil pouch with a couple holes poked in it.

__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Unread 06-27-2008, 01:05 PM   #10
Harbormaster
somebody shut me the fark up.
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

I concur.
Since you're using a UDS, I would mix dry fist sized chunks of smoke wood throughtout your charcoal basket. With a typical Minion Method start (search for it if you're not familiar) you will have chunks of wood burning throughout your cook.
On my WSMs (similar in concept o the UDS) I usually use 4 chunks mixed in the charcoal. Works well for me.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 5 22.5" Bar-B-Q-Kettles; 1 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is online now   Reply With Quote


Unread 06-27-2008, 01:09 PM   #11
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Downloads: 0
Uploads: 0
Default

All good advice here... I use only dry chunks for smoking. If I am grilling and want some smoke flavor I use chips that I roll up in aluminum foil leaving the ends open.
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

______________________________________________
-Brent
Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Stoker
Weber Genesis Silver C Gasser
Constant wood lurker
FBA CBJ
Smokin Gator is offline   Reply With Quote


Unread 06-27-2008, 01:54 PM   #12
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
Uploads: 0
Default

Ideally, you should use all wood (chunks) for your smoker.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Unread 06-27-2008, 02:31 PM   #13
Stiltz6ft9in
Full Fledged Farker
 
Join Date: 04-18-08
Location: Ohio
Downloads: 0
Uploads: 0
Default Wood

Now, where do you guys get your smoking supplies from? Do you use the wood chunks from Home Depot?
Stiltz6ft9in is offline   Reply With Quote


Unread 06-27-2008, 02:33 PM   #14
Harbormaster
somebody shut me the fark up.
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Stiltz6ft9in View Post
Now, where do you guys get your smoking supplies from? Do you use the wood chunks from Home Depot?
I pretty much cut my own.
I have oak on my property, a neighbor has an apple tree, another neighbor has hickory, I got a birch tree from a friend. Cherry I get wherever I can.
If you play nice here, some guys will even ship a box of chunks to you in a swap.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 5 22.5" Bar-B-Q-Kettles; 1 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is online now   Reply With Quote


Unread 06-27-2008, 02:41 PM   #15
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Harbormaster View Post
If you play nice here, some guys will even ship a box of chunks to you in a swap.
Really? I should play nice!
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wood chips MIKEMAC Q-talk 6 11-13-2011 09:12 AM
Is there a place for wood chips rather than chunks? cbpeck Q-talk 16 06-10-2011 09:20 AM
wood pellet or lump charcoal and wood chunks? aswoboda Q-talk 4 05-16-2010 07:05 PM
Wood pellets vs wood chips tlstar Q-talk 2 04-09-2009 02:11 AM
WOOD CHIPS Neil Q-talk 11 08-05-2004 07:07 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:15 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.