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 11-26-2008, 06:06 AM   #1
DavidEHickey
Full Fledged Farker
 
Join Date: 04-22-08
Location: Wilmington, Ohio
Downloads: 0
Uploads: 0
Default Chips burning instead of smoking?

Well I know I need a good off set smoker or WSM or UDS but for now all I have is the gas smoker. Been having a problem with the wood chips just catching on fire and not smoldering very well. I always soak them but that does not seem to help. Once they dry out they light up. Basically have two sliding drawers that you pull out and fill about 18" long by 2.5" wide and an inch high. Anyone have any ideas on how to get the wood smoking better? Was thinking about laying a plate about the length and width on top of the wood. Might keep it from getting enough oxygen to catch fire. I usually don't have the problem if I use large chunks instead of chips. Just not easy to find Chunk smoker wood in my area other than Mesquite or Hickory.
David
DavidEHickey is offline   Reply With Quote


Unread 11-26-2008, 06:11 AM   #2
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

What kind of cooker are you using? Pics would help
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Unread 11-26-2008, 06:42 AM   #3
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

What about putting the wood chips in a foil packet and poking a few holes in the top?
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 11-26-2008, 06:57 AM   #4
DavidEHickey
Full Fledged Farker
 
Join Date: 04-22-08
Location: Wilmington, Ohio
Downloads: 0
Uploads: 0
Default

Heres the smoker, you can see the two pull out trays below the door. They sit above the burners and get too hot to smolder correctly. Like I said not much of a problem if you have chunks and not chips.
Attached Images
File Type: jpg BBB1.jpg (45.1 KB, 86 views)
File Type: jpg jerk2.jpg (51.1 KB, 85 views)
DavidEHickey is offline   Reply With Quote


Unread 11-26-2008, 07:27 AM   #5
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Downloads: 0
Uploads: 0
Default

I don't know but I want your smoker.
__________________
www.drsweetsmoke.com

Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
~~~~
British BBQ Society - Southern Championship
Grand Champions 2009
Dr_KY is offline   Reply With Quote


Unread 11-26-2008, 07:33 AM   #6
Nature Boy
Full Fledged Farker
 
Nature Boy's Avatar
 
Join Date: 09-03-07
Location: Fairfax, VA
Downloads: 0
Uploads: 0
Default

Howdy David.
I don't think wood should smolder and smoke heavily. In my experiences you don't need to see smoke to taste it on your food. Clean burning wood is better than smoldering wood any day in my world. I vote for letting them burn! If you are using chips you might need to add them periodically, or spread them through your coals so they burn as the fire moves it's way through.
Just some mornin' thoughts! Happy smokin.
Chris
Nature Boy is offline   Reply With Quote


Unread 11-26-2008, 07:36 AM   #7
ipls3355
is one Smokin' Farker
 
ipls3355's Avatar
 
Join Date: 04-27-07
Location: Mattoon, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
What about putting the wood chips in a foil packet and poking a few holes in the top?
Ditto this
__________________
Chris

Crankin out Q on my ECB since 2005
UDS born September, 2007
22" Weber Kettle
18" Weber Kettle
ipls3355 is offline   Reply With Quote


Unread 11-26-2008, 08:03 AM   #8
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Smoke bomb or get some chunks!
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 11-26-2008, 08:05 AM   #9
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

Nature boy is right, add a load of the chips, a thick layer, let them burn and at the end you will have the coals offering heat and some flavor. I have the same drawer in my DCS.. the chips ignite immediately and then burn down. What i do is fold a piece of foil over itself 5-6 times to make a heavy strip that fits in the smoke drawer. I let the chips ignite and then justt lay the strip on top. Not airtight, it allows them to burn, but stops them from igniting completely and turning to ash.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 11-26-2008, 08:56 AM   #10
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

My suggestion is to just switch to chunks. You'll never look back. Then only use the chips when grilling to add a little flavor or kick up the heat.
__________________
Bigdog

Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a cool fold up camping grill, Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Unread 11-26-2008, 09:06 AM   #11
tommykendall
Quintessential Chatty Farker
 
tommykendall's Avatar
 
Join Date: 08-13-03
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DavidEHickey View Post
Like I said not much of a problem if you have chunks and not chips.
I smell the answer
__________________
tk
PitBitch
tommykendall is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Burning some PTO and smoking some Cheese PitRow Q-talk 1 12-05-2011 04:56 PM
## Smoking Kettle Chips on the Drum ## FamilyManBBQ Q-talk 7 01-09-2011 05:50 PM
Lola's Burning! txschutte Q-talk 18 10-11-2007 02:24 AM
Wood Chips - Grilling or Smoking chargriller Q-talk 11 10-15-2005 05:50 PM
Bradford Pear for burning/smoking? trouserchili Q-talk 5 07-09-2004 04:24 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 06:08 AM.


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.
no new posts