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thin blue smoke in char griller

post #1 of 5
Thread Starter 

hello again, and again thanks for the answers for my other questions. this may be a stupid question but i have to ask, i have been doing some reading on how to get thin blue smoke from my char griller. I found a forum that says to pre heat wood chunks before adding to basket. I was just wondering if i could heat up chunks in my gas grill while using smoker, has anybody tried this, do you think it will work for tbs, i really dont use gas grill very often anymore thought i should give it a try

post #2 of 5

I don't know who told you that you had to warm up your chips. I have never warmed then unless they are talking about warming them in the smoker. Now I do that I take then out of the box and into the smoker they go and then they warm up and make smoke. Now I do use my gas grills alot for other things like grilling steaks, burgers, and hot dogs I guess.

post #3 of 5

I use a stainless 1 qt pan like what you would find on a food warmer in a buffet. It works very well. See pic. I imagine a soup can with foil over the top with a couple small holes would work too. I tried wrapping the chips in foil but the foil didn't last very long. I've never heard of warming them. I do know you don't want them to burn, just smolder.


EDIT - Nevermind, I read chips, not chucks.



post #4 of 5

I never bother to pre-heat chunks.  just lay the chunks next to or near the coals rather than directly on top.  The heat will get them smoldering without flaming up to a full burn.  Experiment with your rig to figure out the set up that works best for you.  It doesn't take much -- hence the "Thin" in TBS.  If you can smell it, you're smokin'.

post #5 of 5

Never pre-heated mine. Just mixed them in with the charcoal using the minion method and then added a couple of chunks every 2 or 3 hrs. Would get a little bit of white smoke for about a minute or so till it got going, then would settle down to TBS no problem.

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