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How do you put chips in your electric?

post #1 of 13
Thread Starter 
When I use my Brinkman electric smoker, I've been adding chips like the instructions said: Pile soaked chips along the sides of the heating element.
How does everyone else do it?
post #2 of 13
I learned from trial and error that dry chunks work much better and last longer.
Try 2 fist sized chunks at a time set on the lava rocks NOT touching the element, should give ya pretty good smoke!!PDT_Armataz_01_29.gif
post #3 of 13
I have to agree with Bubba .... smile.gif
post #4 of 13
I have to agree also. Dry chunks between the elements work every time for me.

post #5 of 13
I have a little pie rack in the bottom of mine since all my rocks are gone. I usually do just what Bubba said. I will occassionally put one right over the top of the element if I want one of the chunks to really start smoldering quickly.

Definitely do not soak the chips or the chunks. It adds nothing to the smoke, plus chunks will burn for a long time anyway.
post #6 of 13
Yes ... soakin' only helps slow down a hot burning smoker!
Electrics don't seem to get too hot.
post #7 of 13

Dont Soak The Chips.

post #8 of 13
Thanks for the info here. Based on this, I went dry with a butt last night. I was seeing some slight temp spikes back in the warmer weather but now that is it cold (27 now) where I am at it is not a problem.

I find I just toss them in thru the small side door but agree that keeping them off the element is the best idea.
post #9 of 13
Give chunks of wood a try next time illini and I think you will find that they are easier to handle and burn longer. 3 or 4 decent sized chunks from the bags they sell at the mega marts will last a long time in a Brinkmann.
post #10 of 13
In my limited experience, I've found chunks work much better than chips. We have a rather large apple tree in our backyard and that's where I get the wood from. A few stubs of old branches provide a nice dry smoking wood. The branches are roughly 2" in diameter. I cut them in 3-4" sections, then split them in half with a wood chisel. I soak them in warm water before smoking.

I used smaller "chips" for my first smoke. They were gone pretty quickly. The chunks last longer IMHO. I plop them in the bottom of the unit next to the element, assemble, plug in and that's that. If I need to ad more, I just use the door on the side of the unit (ECB). I usually just toss them in there and they land where I want them to.
post #11 of 13
Chunks preferred here, and the bigger the better, no soaking required. I have tried a few alternatives such as smaller chips and soaking and what ever is on hand, but big chunks are my favorite.

On a side note, I would reccomend that your wood is air dried for about a year depending on the size and type. If you see sap and steam bubbling out of the wood when you are burning it it is too green.
post #12 of 13
AJ, Zapper -- Thanks. After my smoke this weekend in the cooler temps (27), using the chunks is definitely the way to go. They definitely last longer as you say. I really need the temp control mod added to the ECB for the warmer temps based on my limited experience. (since Oct)
post #13 of 13

It's 40 degrees outside right now and I'm smoking a pork loin.  I tried the "can of chips" method like I used at Thanksgiving with the turkey and it just was not getting the chips to smoke.  I just got done wrapping chips loosely in aluminum foil and placing them around the burner.  Seems to be working well now.


It looks like a lot of people here are placing a pie pan directly on the burner and putting wood chips in that.  I may try it next time.  I was just concerned with putting anything on the burner, but I guess it's just chips shouldn't be on the burner.  Who knows.


Everyone has their way of smoking and their way works best for them.  Pretty cool how that works out.



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