Question about smoking

Meat

I've had my large for about a month and a half now and have cooked on it at least 3-4 times a week, but only tried using hickory chips once. Soaked 'em and put 'em on the coals as instructed. The smoke seemed to go on forever. Is this what I'm looking for? I let the charcoal light and burn off it's initial smoke so we don't get that nasty flavor, but am concerned that the chips are producing too much smoke. Thanks, FG

Celtic Wolf

No.. IMHO wood chunks work better and they do not need to be soaked. All you need is one or two.

Much of that smoke is steam!!

Meat

Thanks. Where's a good place to pick up chunks? Grillin' stores or places like Wally World or Lowe's? So I should expect a fair amount of smoke/steam to come out?

Celtic Wolf

If you soak wood chunks you will get steam. If you don't soak no steam. Same rules apply as to the lump. Clear or light blue smoke.

BBQ Galore has them. More BBQ stores usually carry them or they can be special ordered.

Unknown

here is where i order from

East Cobb Eggy

Personally, I do not soak my chips. I find that when I did the smoke went on forever.

Greg

East Cobb Eggy

Great site.

I have never seen such a good variety of chunked wood.

Greg