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Chips or Chunks, Wet or dry?

Unknown
Unknown
edited November -1 in EggHead Forum
How about some discussion on the what you use to add smoke. Why and when[p]Thanks[p]Dan
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  • Toy Man
    Toy Man Posts: 416
    When - often.[p]Why - drives the neighbors crazy. <g>
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  • WooDoggies
    WooDoggies Posts: 2,390
    BackYardDan,[p]I don't use chips as much anymore. About the only time I do is for throwing on just before grilling something hot and fast like burgers, pork chops, steaks...[p]Chips work well mixed in with lump before lighting for longer, lower temp cooks, but for that, I've moved to chunks. The chunks last longer.
    I don't think you need to soak chips or chunks, but some folks swear by it.[p]Here's what I have on hand right now:
    Hickory
    Chestnut
    Cherry
    Plum
    Apple
    Jack Daniel barrel Oak chunks[p]I'm hurting for some pecan.[p]Hope this helps,
    John[p][p]
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  • Nature Boy
    Nature Boy Posts: 8,687
    Top o' the marnin' to ya Dan,
    For lower temp cooks my favorite is a cordless-phone-sized chunk plunged deep into the heart of the coals about a half hour before putting the meat on....or until the smoke thins to a thin stream. If you open the cooker, and a huge cloud of smoke billows out, it is not time to put your meat on.[p]I use a lot of cherry, but hickory, pecan, apple, sugar maple provide variety. Jack Danielswhiskey infused oak is probably the best smelling wood I have ever used.[p]A Harp and a Guinness to you.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • QBabe
    QBabe Posts: 2,275
    BackYardDan,[p]We have several different woods to choose from at our house:[p]Oak
    Cherry
    Hickory
    Apple
    Pecan
    Alder
    Maple[p]My favorites for beef are cherry or oak. For pork I usually use hickory or cherry. For fish, I usually use alder or a fruitwood. I don't usually use any wood on poultry. The pecan and maple are nice for variety.[p]My preference is dry chunks. I've never really noticed any advantage to soaking, so I don't do it. I can get oak, cherry and hickory in chunks, but so far, haven't been able to get the apple, pecan, maple, or alder in chunks, but have been discussing with a local dealer and he's open to ordering some in for us.[p]Tonia
    :~)

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  • Love Handles
    Love Handles Posts: 253
    BackYardDan,
    I use cherry a lot for pork, mesquite and oak for beef. I used to soak in water, but like the flavor better dry. I've got some almond laying around that I haven't used yet. Anyone used almond? I think the key to low & slow is to bury some of the chunks in the lump so they don't all burn at the same time. See-Yaa
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