Chips Versus Chunks in the MES

Discussion in 'Electric Smokers' started by insight, Feb 3, 2010.

  1. insight

    insight Meat Mopper

    Anybody have luck using chunks instead of chips in our beloved MES's in an effort to extend wood reloading times?? Thanks in advance!

  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thats all I use here. Longer smoke time less $$$. Home Depot or Lowes carries them, maybe Walmart too.
  3. insight

    insight Meat Mopper

    You are the resident MES expert and will definitely give this a shot. That Masterbuilt manual really needs work regarding accuracy, I tell ya'! Says only to use wood well as the soaking foolishness! Thanks again, Ron
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    Do you buy chunks and resplit them.

    How big are the chunks do you use?

    Do they burn completely?

    My little "Pan O'Chips" lasts about 20 minutes when the MES is runnin hard.

  5. scubadoo97

    scubadoo97 Smoking Fanatic

    Pretty sure Ron splits his chunks cus I think I learned it from him. Often chunks vary in size and some can be put into the MES without a problem. Those big honking ones need to be split. Use what ever you're comfortable with. An ax or a cleaver will work well. The cleaver is a bit smaller and more manageable. I split them in 2-4 smaller pieces. Chunks will burn slower but you will still need to refuel around every 60-90 min.
  6. deltadude

    deltadude Master of the Pit OTBS Member

    I had a big bag of hickory chunks (about 30 lbs) that were mostly 3x3, 2x4, 4x3, variety of sizes. I would split the chunks into 1x2 or 1x1, 1x3 chunks. I say had I used the last chunks on last smoke.

    When I start the smoke, I start with soaked chips, about 1/4 cup, once the smoke starts I add 2 chunks, I wait till the smoke is almost completely gone, then just run chunks from that point on. If the smoke doesn't keep going when I add a couple of chunks, just adds some chips and it will start the chunks smoldering. I have tried both dry and wet chunks and there doesn't seem to be much difference.

    One thing, I am now starting my smoke about the last 20 minutes of preheat, I want a bed of ash in the tray. It seems that when the chips or chunks are first dumped into a clean tray they burn dirty smoke longer, which is imparting a creosote flavor. The ash seems to help the chips and chunks to catch just enough to smolder rather than start burning. (This concept is only in trial mode, not certain yet about the ash thing.)
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I don't soak either.[​IMG]

    I don't think it is ditry smoke, just moisture IMHO.

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