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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.


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Unread 11-03-2013, 09:20 AM   #1
Porcine Perfection
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Default A Chitload Of Wood Chips

So I found a great deal on wood chips this week. They were under $5 for 25 lbs. shipped so I got 100 lbs. Although they say chunks they are actually chips. I wanted to get ideas from everyone on how to use these in my UDS and WSM. Just spread them around? Put a bunch of them in foil? Is there some kind of bonding agent that could be used?

Thanks in advance.

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Unread 11-03-2013, 09:26 AM   #2
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I would just mix them in about the top third of your charcoal baskets. To soak or not is a personal thing. So do some dont.
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Unread 11-03-2013, 01:15 PM   #3
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I was never one to soak wood either.
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Unread 11-03-2013, 01:50 PM   #4
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IMO soaking only takes the energy away from the heat source. Getting rid of the moisture takes up way too much of the heat.
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Unread 11-03-2013, 01:57 PM   #5
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I think foil packet is going to be your best bet with hot smoking. They probably would work well with cold smoking. It is about that time of year to do smoked cheese.
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Unread 11-03-2013, 02:00 PM   #6
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I only use chips for cold smoking. They burn too fast for hotter smoking. You can put them in something, like one of those smoke boxes for gas grills, or wrap them in foil with some holes poke in it.

I hope you find a way to use them. That's a lot of wood to have go to waste.

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Unread 11-03-2013, 02:00 PM   #7
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Yep. I'd make foil bombs interspersed amongst the charcoal. Or, as said, use a coffee can soldering iron rig for cold smoking.
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