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Question on using wood chips
freedog74
Posts: 63
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!
Comments
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If I am doin big meats like butt or brisket I use chunks, for chicken or fish I use chips.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I jsu throw a few handful of chips just before the meat, chunks for longer cooks.
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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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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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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@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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@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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@Boileregger - thanks for that information as well.
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@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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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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