Adding wood chips constantly

Discussion in 'Side Fire Box' started by annaraven, Sep 30, 2014.

  1. Help! 

    It seems like I'm constantly adding woodchips to keep the "thin blue smoke" going in my CG Duo. Obviously, I'm doing something wrong. 

    How to do it right:

    Tinfoil package with holes it it? Placed where? Directly on the coals or next to them?

    In the small metal pan that rests on the side of the SFB? (I've tried that - seems like it does nothing and then the chips catch fire and smoke for a few minutes then are gone

    Something else? I like having the option of using different wood chips (I have a source for fruit tree wood)

    Help? I've got about an hour left of 3-2-1 on some ribs and I'd like to keep them nicely smoked in the meantime. 
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    What I do when I can't get chunks as opposed to chips is to bury the chips in the coals. If I'm doing the Minion method I put a layer of unlit coals in the bottom of my basket, then a layer of chips, then another layer of unlit coals and then add my lit coals on top of that. If I'm grilling or doing a hot and fast smoke, I'll dump half a chimney of lit coals on the bottom, then sprinkle my chips on top of that, then dump the rest o the lit coals on top. Being surrounded by coals keep the chips from getting enough oxygen to fully ignite and I've gotten up to 8 hours of smoke using this method. By the way, the thin blue smoke will dissipate after a couple hours but even though you can't see it, you're still getting smoke flavor.
  3. Thanks. That makes sense. I'll have to try that next time. 
  4. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Hi Anna

    It is slightly different with the Weber but this is similar to what Mdboatbum is describing. Put down a layer of charcoal/briquettes and use pellets/chips between them

  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Take an empty can, use the can opener and open a hole in the bottom, put in your wood chips. Set in on the coals then move it off after it starts smoking before it hits combustion. That way it will smoke better. Place the can between the air inlet and the exhaust so the smoke follows the air stream over the meat.

    You can always look into an AMP's, its a good auxillary smoker that uses pellets. the Site sponsors them. Or vice versa.
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

     Wood chips do not work well in a SFB, you should switch to chunks Just toss a wood chunk on top of the coals each time you add charcoal.
  7. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    yup.. I would switch to chunks... just mix the chunks in with the unlit coals and have smoke all the time.. you say you have a source of fruit wood.. just cut the limbs into chunks instead of having it chipped....
  8. jakesz28

    jakesz28 Fire Starter

    Home depot has a good selection of chunks. Works better then chips. Plus you don't need that constant cloud of smoke to get good flavor.

    I was able to get a pile of hickory from a farmer. It's split and stacked. Just going to make chunks as needed.
  9. Thanks all. Now that I know, I'll be doing chunks. And I now know how to use the chips I have left. Thanks!
  10. knuckle47

    knuckle47 Meat Mopper

    If push comes to shove, try Wal*Mart. This time of year they try to clear out summer inventory in the outdoor section for Christmas items. The sale price I'd paid last year was a significant reduction over the $ 10.00 a bag for chunk smoking wood. If I remember correctly, it was like $4.00? I walked out with Apple, hickory, mesquite, pecan and cherry and I still a lot left. Besides after a point, the meat really slows on the uptake of smoke. It's possible you may not benefit from 6-8 hours of smoke so you can use less than you may believe

    The AMPS is a great suggestion
    Last edited: Oct 2, 2014

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