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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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11-03-2013, 09:20 AM | #1 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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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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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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11-03-2013, 09:26 AM | #2 |
Babbling Farker
Join Date: 10-17-13
Location: Blythewood, SC
Name/Nickname : Dennis
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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.
__________________
BUBBA GRILLS 250r, CharGriller Akorn, 1.5 uds, 28in Blackstone, Blackstone Tailgater, Weber Mastertouch Slate Blue, Weber Copper Performer Premium, Weber 26er, Weber Jumbo Joe, and a set of Octoforks! GOOD FOOD GOOD TIMES AND GOOD FRIENDS CAN BE FOUND HERE!! THE BBQ BRETHREN BASHES! http://www.bbq-brethren.com/forum/forumdisplay.php?f=8 |
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Thanks from:---> |
11-03-2013, 01:15 PM | #3 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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I was never one to soak wood either.
__________________
Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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11-03-2013, 01:50 PM | #4 |
Full Fledged Farker
Join Date: 09-03-12
Location: Hopkins, MN
Name/Nickname : Curly
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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.
__________________
Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR] |
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11-03-2013, 01:57 PM | #5 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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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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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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11-03-2013, 02:00 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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. CD |
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11-03-2013, 02:00 PM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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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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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