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Unread 06-14-2010, 03:38 PM   #1
LT72884
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Default best way to use wood chips on UDS

I have a bunch of wood chips i need to get rid of. I wanna use them on the UDS. I never use chips so i dont really know if there is a "special" way of using them. Any pics would be nice.

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Unread 06-14-2010, 03:54 PM   #2
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In my view, ain't no rocket science to it. I just put the coals in, put the chips on top, start the fire with a weed burner, lower the basket and wait for it to settle to thin blue smoke before I put the meat on. Seems to work fine.
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Unread 06-14-2010, 04:15 PM   #3
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I load and light the basket as normal and once the temps get close to what I'm after I throw a handful of chips on top of the basket. Close the lid and wait until the nasty smoke turns to thin blue smoke and your good to go.

I do like chunks better but this is how I do chips when I have to.
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Unread 06-14-2010, 04:30 PM   #4
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thanx guys. I tried last week but it was all white smoke and i never saw TBS. my smoker had plenty of air and was around 300 for my chicken. Just a bunch of white smoke from a small handfull of chips. I waited for it to clear and no TBS.Seemed to skip that stage.
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Unread 06-14-2010, 04:35 PM   #5
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Quote:
Originally Posted by LT72884 View Post
thanx guys. I tried last week but it was all white smoke and i never saw TBS. my smoker had plenty of air and was around 300 for my chicken. Just a bunch of white smoke from a small handfull of chips. I waited for it to clear and no TBS.Seemed to skip that stage.
Maybe spread your chips out in the hot sun, or figure a way to dry them near a heat source. Sounds like they are too moist.
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Unread 06-14-2010, 04:37 PM   #6
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I'm going to try making some briquettes with my charcoal dust, some cornstarch and water, add some wood chips, pour the mix into an egg carton, let it harden up and see what happens. I keep my coal in 5 gal metal pails and keep adding coal,so I've accumulated a lot of shake in the bottom. I figure it may be a good way to use it up.
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Unread 06-14-2010, 04:40 PM   #7
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Quote:
Originally Posted by jswordy View Post
Maybe spread your chips out in the hot sun, or figure a way to dry them near a heat source. Sounds like they are too moist.
They could be, i mean i bought them at homedepot in the bag last year, so maybe the humid spring and winter weather caused them to become moist.

Ill try that out.. thanx

Expatpig. sounds awesome. let me know how it works.. thanx.
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Unread 06-14-2010, 04:52 PM   #8
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Quote:
Originally Posted by expatpig View Post
I'm going to try making some briquettes with my charcoal dust, some cornstarch and water, add some wood chips, pour the mix into an egg carton, let it harden up and see what happens. I keep my coal in 5 gal metal pails and keep adding coal,so I've accumulated a lot of shake in the bottom. I figure it may be a good way to use it up.
OHH, you mean charcoal dust from the unburnt charcoal. for some reason i was thinking ash. You could be a bazillionare if you could turn ash into briquettes. Talk about almost a 100% efficiency level from recycling.
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Unread 06-18-2010, 01:15 PM   #9
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Ok, i just put a foil pouch with about 20 wood chips in it, it smoked white for about 2 min then blue for about 2 min and now nothing.. I timed it so i could post about it. My fire is about 600F on the WEBER, not the UDS LOL. i know thats why. Any way, i want to add more in about 20 minutes, how do i avoid nasty smoke from the new chips on the coals getting into the chicken??

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Unread 06-18-2010, 01:31 PM   #10
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I don't have a UDS (gasp!) but i do most of my cooking on a weber kettle. When I use wood chips I make a foil pouch and put a bunch of chips in it. Like a few handfulls then wrap it up and poke some holes in it. They don't last near as long as chunks so your 20 chips are probably burning up really quick. Add more and throw that foil pouch on your coals. You should get better smoke if you add alot more chips to your foil pouch. Just my .02
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Unread 06-18-2010, 01:48 PM   #11
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Quote:
Originally Posted by Smokey Al Gold View Post
I don't have a UDS (gasp!) but i do most of my cooking on a weber kettle. When I use wood chips I make a foil pouch and put a bunch of chips in it. Like a few handfulls then wrap it up and poke some holes in it. They don't last near as long as chunks so your 20 chips are probably burning up really quick. Add more and throw that foil pouch on your coals. You should get better smoke if you add alot more chips to your foil pouch. Just my .02

Ok cool, thanx. i just dont want any bad smoke to infect the chicken is all
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Unread 06-18-2010, 01:52 PM   #12
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As long as you have thin blue you should be ok. Sometimes I can only get certain woods in chips and I just make smoke bombs with foil.
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Unread 06-18-2010, 02:03 PM   #13
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I mix the chips/chunks into the entire charcoal profile. The chips ignite, smoke & burn throughout the cook. Some burn early into the cook, others are burned later - I seem to get nice smoke this way.
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Unread 06-18-2010, 02:32 PM   #14
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^^^^ Thats how I do mine also
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Unread 06-18-2010, 03:16 PM   #15
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Quote:
Originally Posted by Alan in Ga View Post
^^^^ Thats how I do mine also
Hmm, i think i was going to try this but i fogot to. Ya, today was on the Weber and it seemed that the pouch smoked a ton but was not thin but thick, still blueish in hue but alot of smoke rather than small amounts. haha. I just put 20 chips on the coals, they caught fire and burned with a lot of smoke. Still blueish but thick amounts..
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