Using Wood Chips

[Just BS]

While doing some spring cleaning I stumbled across a couple of bags of chips (apple & cherry) I bought at the end of last summer. I used to use chips a lot for flavor with charcoal briquets. Now I find myself using only lump. Mostly B&B. A little American Royal. Local cheap Mesquite Lump for beef.

My question is, will adding the chips to the lump even be noticable?

Also, how do you know what kind of wood is in BB or AR. All it says on the package is "hard wood". I assume its oak, but I don't know...

 

[flyingbassman5]

If you add enough chips you will. Don't forget, the lump, while made of mesquite and other hardwoods, has been already been burned so it provides very little flavor wise from the smoke. Cooking with mesquite or oak lump charcoal is way different flavor wise than if you cooked with oak or mesquite splits.

Just my opinion though..

 

[Just BS]

Good point flyingbassman.

I have a stack of oak that I've been too intimidated to use. That snd since I've built my UDS I havent usef my cheap off set much.

 

[DirtyChurro]

When I first started Smoking I used oak primarily. It's delicious.

 

[BB-Kuhn]

the hotter you have your fire, the less you'll notice the wood chips. If you are using lump at a low n slow temp fire, the chips will do their job.

 

[Gnaws on Pigs]

I use chips mixed in with the lump in my Akorn all the time with good results-I just stir a handful or two in when I'm filling the firebox.