adding wood chips

Unknown

Any good suggestions for adding wood chips with the place setter in?

Celtic Wolf

Tim,[p] Personally you should use DRY chunks and not chips. Chunks will continue to give you the proper smoke flavor throughout the cook. Chips smolder and spew forth white smoke that really doesn't add a good flavor to food. Soaking them doesn't change that fact. What soaking does is cause steam till the water boils off, then you get the white bad smoke..[p] I am sure others will express their own opinions.[p]

KS Cheryl

Tim,
I have a small and it's hard to get chips in so I made a chip slide out of an disposable aluminum pan. I got tired of chips falling behind fire ring. I just cut out a rectangle piece and molded it to fit. Now we just slip it in the side and drop chips in. I also try to make sure that some of the fire is on that side of course. Cheryl

2EggTim

Tim,
I never add chips or chunks. Like Celtic Wolf, I prefer chunks. You can place them around in the box and have all the smoke you need without having to add any.

Unknown

Celtic Wolf,
Ditto. Chunks = better flavor & more bang for your buck.

Unknown

I dropped in two chunks when I was making my first ribs, I'd soaked them overnight. Eventually they both caught fully on fire despite being at the outside edges of the fire ring. Full-on fire is no good, correct? What's the best way to position and use the chunks?[p]Thanks!