Wood Chips or Wood Chunks?

Stiltz6ft9in · 06-27-2008, 12:02 PM

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.

Pitbull · 06-27-2008, 12:04 PM

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.

crome · 06-27-2008, 12:08 PM

Yep,chunks for me.

Stiltz6ft9in · 06-27-2008, 12:08 PM

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.

Fatback Joe · 06-27-2008, 12:15 PM

It is most important to have the right smoke

hcarter · 06-27-2008, 12:17 PM

In case you're wondering, the pic on the right is the correct smoke.

Stiltz6ft9in · 06-27-2008, 12:26 PM

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?

JamesTX · 06-27-2008, 12:35 PM

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

SmokeInDaEye · 06-27-2008, 12:41 PM

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.

Harbormaster · 06-27-2008, 01:05 PM

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.

Smokin Gator · 06-27-2008, 01:09 PM

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.

Mark · 06-27-2008, 01:54 PM

Ideally, you should use all wood (chunks) for your smoker.

Stiltz6ft9in · 06-27-2008, 02:31 PM

Now, where do you guys get your smoking supplies from? Do you use the wood chunks from Home Depot?

Harbormaster · 06-27-2008, 02:33 PM

Quote:

Originally Posted by Stiltz6ft9in

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.

SmokeInDaEye · 06-27-2008, 02:41 PM

Quote:

Originally Posted by Harbormaster

If you play nice here, some guys will even ship a box of chunks to you in a swap.

Really? I should play nice!

06-27-2008, 12:02 PM	#1
Stiltz6ft9in Full Fledged Farker Join Date: 04-18-08 Location: Ohio	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.

06-27-2008, 12:04 PM	#2
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	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 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

06-27-2008, 12:08 PM	#3
crome is one Smokin' Farker Join Date: 12-23-07 Location: Wilmington NC	Yep,chunks for me. __________________ UDS x(2) Brinkmann Cimarron Deluxe Weber 22.5 kettle Weber Genesis gasser FISH ON! <*)))))>{

06-27-2008, 12:08 PM	#4
Stiltz6ft9in Full Fledged Farker Join Date: 04-18-08 Location: Ohio	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.

06-27-2008, 12:15 PM	#5
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	It is most important to have the right smoke __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

06-27-2008, 12:17 PM	#6
hcarter Full Fledged Farker Join Date: 04-19-06 Location: Columbus,OH	In case you're wondering, the pic on the right is the correct smoke. __________________ - Howard--Char-Griller SuperPro with SFB.

06-27-2008, 12:26 PM	#7
Stiltz6ft9in Full Fledged Farker Join Date: 04-18-08 Location: Ohio	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?

06-27-2008, 12:35 PM	#8
JamesTX is one Smokin' Farker Join Date: 10-21-07 Location: Austin, TX	You don't want the wood to smolder - wrong kind of smoke. It needs to burn, so put it in dry.

06-27-2008, 12:41 PM	#9
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	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

06-27-2008, 01:05 PM	#10
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	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, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

06-27-2008, 01:09 PM	#11
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	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

06-27-2008, 01:54 PM	#12
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	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.

06-27-2008, 02:31 PM	#13
Stiltz6ft9in Full Fledged Farker Join Date: 04-18-08 Location: Ohio	Wood Now, where do you guys get your smoking supplies from? Do you use the wood chunks from Home Depot?

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