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chips or chunks of wood for pork but?

BmeierBmeier Posts: 16
edited June 2012 in Pork
I am getting ready to put on a but soon  and all I have are apple chips will this work?


  • tazcrashtazcrash Posts: 1,852
    Probably too late, but if It burns, it makes good smoke it will work.
    Just use a handful as equivilant for a chunk, and spread throughout the lump so there is always something smoking.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • stikestike Posts: 15,597
    doesn't matter.  i use what i have on hand.

    ed egli avea del cul fatto trombetta -Dante
  • I like hickory when smoking pork. Haven't used my egg yet but have a good supply of chunks of hickory when its ready.
  • Z_EggineerZ_Eggineer Posts: 576

    either, but prefer chunks on big pieces of meat

  • stikestike Posts: 15,597
    yes.  chips or chunks.  both work fine.

    ed egli avea del cul fatto trombetta -Dante
  • I use both pecan chips and chunks. I build the fire with chunks scattered throughout the lump, and add a fistful of chips to the top before I add the cold butt. Really adds a beautiful smoke ring.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • billybobbillybob Posts: 1
    Boston Butt on the Medium BGE. Indirect cooking with Cran-Apple juice and red onions in the drip pan. After four hours really looking good.

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