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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-12-2010, 09:13 AM | #1 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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WoodChip question?
This is a off topic wood chip question and I felt it did'nt belong in my mes mega questions thread.
Ok how do you guys store your wood chips? Do you guys leave your wood chips in a 5 gallon drum soaked in water when your ready to add your chips? Since the smoker manual said to add a cup at a time, So I was thinking I could store my chips in a 5 gallon drum in water. Any thoughts? |
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03-12-2010, 10:01 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Personal opinion; I wouldnt soak them, ever, for any length of time. The reason is
that it's almost impossible to get a good sweet blue smoke if you do. This (blue smoke) is what's preferred and doesn't create creosote (on the meat). Also, the dampness can douse the fire, which you want clean and hot. Also, I would add less at a time than any manual tells you. Dont choke the fire. You'll go through a lot more wood chips this way, but you'll end up with meat that you enjoy eating the outside (bark) vs. a creosote coated mess.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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03-12-2010, 10:08 AM | #3 | |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Quote:
Yep, what he said. |
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03-12-2010, 10:11 AM | #4 |
Full Fledged Farker
Join Date: 02-16-10
Location: San Jose, CA
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I keep chips in a bag in the garage and when I'm going to use them I let them sit in a 50/50 mix of water and cheap red wine for 20 minutes or so. Then I take them out and set them on a town for 5 minutes or so then throw them on. I supplement chunks with chips.
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03-12-2010, 10:16 AM | #5 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-12-2010, 11:00 AM | #6 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Bear in mind guys, the OP is using an electric cabinet smoker. Not sure if that changes the equation here.
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03-12-2010, 11:19 AM | #7 |
Full Fledged Farker
Join Date: 02-16-10
Location: San Jose, CA
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03-12-2010, 11:35 AM | #8 |
Take a breath!
Join Date: 04-28-08
Location: Carvel, AB Canada
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I don't soak mine any more but I'm all charcoal.
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UDS Stumps Clone |
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03-12-2010, 11:51 AM | #9 |
Full Fledged Farker
Join Date: 08-11-03
Location: Island off the GA Coast
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I own an electric smoker and only soak chips for a few (about 15) minutes. It's mainly just to keep them from all burning a one time.
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Rick Segers KCBS Certified Judge/Fl BBQ Assoc Certified Judge/MBN Judge |
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03-12-2010, 12:22 PM | #10 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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My advice is to get rid of the chips and use small chunks - no soaking.
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tk PitBitch |
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03-12-2010, 12:58 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I store everything in bags in the garage, I like to keep stuff dry until use. If I had an electric, I would soak for 10 to 15 minutes if I had small chips. I agree with TK, small chunks are better.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-12-2010, 02:44 PM | #12 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thank you guys, I'll take the advice and I'll go ahead and do that when I get more experienced.
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03-12-2010, 04:43 PM | #13 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Are you using a Masrerbuilt?. When i use my Masterbuilt I soak my chips for about 1/2 hour before starting the cook and then drain them for the duration. I also do this when i smoke of my Weber s, I don't really like chunks because they tend to add heat that need to be considered.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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