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Question on using wood chips

I have another newbie questions for all the experts out there.  I have been trying to use wood chips like cherry, hickory, or apple to provide flavor to the meats I am smoking on the egg but I don't seem to have any of those flavors in the meat when they are done.  I was wondering do most people use wood chips or chucks when trying to add flavor to their meats they are smoking?  Any suggestions would be greatly appreciated!
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Comments

  • Mattman3969Mattman3969 Posts: 4,278
    If I am doin big meats like butt or brisket I use chunks, for chicken or fish I use chips.

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    Large BGE. Small BGE Henderson, Ky.
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  • Richard FlRichard Fl Posts: 7,805
    I jsu throw a few handful of chips just before the meat, chunks for longer cooks.
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  • freedog74freedog74 Posts: 62
    Thanks for the quick replies.  I see where I am when wrong now.  This is a learning curve for me coming from a Holland gas grill but I am loving every minute of it!
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  • lousubcaplousubcap Posts: 6,026
    edited June 2013
    Chips vs chunks-kinda like Ford vs Chevy-basically you need to get the volume of smoke wood into the lump.  A majority use chunks but I roughly equate a healthy handful of chips to about a chunk (no scientific proof).  I find you can disperse the chips throughout much more of the lump load for an extended duration low&slow smoke-experiment and remember the chip/chunk has to be in contact with the fire for the smoke to happen. 
    Louisville
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  • BoilereggerBoileregger Posts: 322
    IMO the quality of the wood matters much more than chips or chunks. I was getting little or no or even bad flavors from the wood I was buying from Lowes or Walmart. Then I ordered from hawgeyesbbq.com and notice a HUGE difference in flavor.
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  • freedog74freedog74 Posts: 62
    @lousubcap- thanks for the information.  I was putting the chips in a little early according to the post by Rickard Fl so I need to wait a little longer before putting the chips in the BGE.  I will try what he recommended tomorrow when i do a chicken.
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  • lousubcaplousubcap Posts: 6,026
    edited June 2013
    @freedog74-poultry can take smoke quite quickly so I would go a little on the light side and remember the flavor for the next cook. 
    Louisville
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  • freedog74freedog74 Posts: 62
    @Boileregger - thanks for that information as well.
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  • freedog74freedog74 Posts: 62
    @lousubcap- do you think cherry or apple would be too much for chicken if you put a small hand full in the lump?
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  • lousubcaplousubcap Posts: 6,026
    I'm all for cherry with poultry-gotta love the dark reddish color of the skin - you should be fine with a handful.  Enjoy-
    Louisville
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