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Chunks or chips?

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Comments

  • Ladeback69
    Ladeback69 Posts: 4,484
    I have and use both. Chunks for long smokes and chips for short smokes or want a lighter touch.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Botch said:

    I thought I'd read, probably on this site, that meats absorb most of their smoke at the beginning of the cook (when the meat is still raw/cold/wet?).  That would tell me that the initial blast of smoke you get with chips is the most efficient; but I've never tested the two myself.

    I will say that I use very few chips compared to most, maybe a half-cup at the most for even low-und-slows; that's all I really need/want.  
    That's for the smoke RING (which isn't really a smoke ring). I believe it's to 140*. Meat will take on the smoke flavor as long as there is smoke.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Zmokin
    Zmokin Posts: 1,938
    Mostly chunks, but i also use chips
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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