What would you use? Maybe a chisel or a bandsaw to cut into small pieces? Any info. is appreciated.
I have a question about this. Does it make a difference what OTHER wood may have been put through the chipper? I know any conifer wood is a no-no. The chipper I have access to has probably run just about every kind of wood there is through it. Will that affect the chips come out?
I use compound miter saw.I don't worry about saw oil from a chain saw cause i season my wood outside and after a Autumn of rain a winter of rain and snow and a spring of more rain any oil left is gone.
Are you in Hazmat like your Avatar indicates? You probably know more about chemistry then any of us on this board. I would think that if your chipper was cutting pine for a couple of weeks straight it would have a pretty serious sap build up on the blades and chutes. You may pickup a bit of that on anything you run through it, but I doubt there would be enough to make a difference in flavor. Especially after the first couple of pieces. I think the big problem with softwoods is that they burn too fast and the sap gives an off flavor to your food. I would be surprised that there are any true medical reasons to not have a bit of pine in the smoke.
I have been making most of my own chips for quite a while. have a particularly sweet machine for it. It's an early 90s Super Tomahawk from TroyBilt. 8HP with a chipper chute and 16 swinging flails for the shredder chamber.
I don't think you have to worry about other woods being previously chipped. The machines self clean when chipping anything. I do chip some ponderosa pine from time to time for property maintanence. I even run untold tons of horse bedding through the shredder chamber regularly and have no worries about fouling the wood chips.
Before I actually chip wood for my smoker (which is usually sea grape or button wood) I run a partial limb of sea grape through the machine. The wood flying around in the drum vilolently cleans everything out of there. Once that is done I position a 32 gallon trash can in front of the discharge chute to collect the product and feed in the limbs for the mission. I can make a year's supply of smoking chips in a couple short minutes. These chips are perfect for the MES 30 and I'm sure they would work in other smokers just fine as well. Unfortunately I don't think they would work in that AMAZN contraption since they are not all uniform in size as is sawdust. bet I could screen out the larger particles and have a mix that might work though. Hmmm. Wish I had one to borrow to confirm that idea.
Kevin13, I think you should age the cherry before chip and you use it. I do some wood working, and have a plainer that i have tried on some black walnut. I hope the walnut is good, I normal use apple, cherry, and mesquite.
i have been using my sears woodchipper for years to make wood chips
built a 4x8 frame covered it with hardware cloth and have it up on milk crates so i can dry wood chips
Great thread! I have an apple and cherry tree in my back yard and have always wanted to use the limbs as my smoking wood. So, it sounds like we need to season the wood first, then cut limbs 2-3 inches long, then chip with a hatchet. I hear any fruit tree works - has anyone smoked with peach?? I have a peach tree in the back too!