Newbie - How often to add chips?

Discussion in 'Roll Call' started by darthkram3r, Sep 19, 2014.

  1. darthkram3r

    darthkram3r Newbie

    I'm new to the smoking biz. I've read a lot and seem to not find a solid answer. Some say to set and forget, some say add chips when smoke stops until half way through the cook time and others say to add chips throughout the entire cook time. I'm going to start off by cooking a whole chicken. I have a 30" Masterbuilt Electric smoker. I'll take all the suggestions I can get! Help!
  2. Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

  3. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Hi darthkram3r and Welcome

    You will find that different people here will do things slightly differently and no method is wrong if it gives you the end result that you are pleased with. From experience when doing long smokes I have found that after about the first 3 hours additional smoke tends not to add much more flavour. Also if you foil your meat part way through then there is no point using up chips as the smoke will not penetrate the foil.

    With a chicken the length of the cook will depend on your cooking temperature. Unless you are cooking it very low it will probably be ready in under 4 hours. In that case I would keep the chips topped up for the duration. Remember though that you are not looking for billowing smoke when you cook as this will just produce a bitter taste. A very light consistent smoke haze is what you are trying to achieve - aka "thin blue smoke"

    Good luck and don't forget the photos [​IMG]  
  4. [​IMG]   Good morning and welcome to the forum, from East Texas. Lots of great people with tons of information on just about everything


Share This Page