New to smoking Question on How much wood chips to use.

Discussion in 'General Discussion' started by alphabandaid, Mar 21, 2016.

  1. alphabandaid

    alphabandaid Newbie

    I have a new Char Broil electric vertical smoker and have used it several times. After about two hours the smoke seems to dissipate or is not seen to be exhausting like before. Checking the chip box, the chips are all black. I think they need to be replaced at that point unless they just continue to give off vapors and appear to be done smoking. The manual says a full chip box should last six hours, but I only observe smoke exhausting for about two hours. 

    Would appreciate any input from you experienced smokers. 

  2. joe black

    joe black Master of the Pit OTBS Member

    I don't know anything about your smoker, but I prefer chunks to chips. They don't burn as easy. I also don't think that smoke after 2 hours is not necessary for most meats.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you can smell the sweet smoke, even though barely seen, the chips are still doing their job...JJ
  4. alphabandaid

    alphabandaid Newbie

    Thanks all for the replies. After closer look at the blackened chips, they do seem to be intact. I thinks that's caused me to be believe they were done. In addition may not have had the chip unit seated properly in the smoker as I changed out he chips when things were hot and I had no way to handle the chip unit safely. A pair of good cooking gloves is in order I guess. 

    Even though the smoker interior temp stayed at recommended 225 degrees for over 6 hours( 3 lb loin), I never could get pork loin temp above 164, so finished it in the oven. Outdoor temp was cool in the late 30s and early forties all day. Does that affect smoker temp, even though interior temp of the unit was 225 to 250 the entire time?
  5. westby

    westby Smoking Fanatic

    Do not trust your smoker thermometer in regards to internal temp.  They are notorious for being off.  If you could only get to 164 in 6 hours, your smoker temp wasn't running near as hot as you thought.  An external multi probe thermo like a Maverick or iGrill would help you in this regard.
  6. alphabandaid

    alphabandaid Newbie

    I have a separate thermometer I use to measure the inside temp, as the unit only shows temp set and not actual temp. That said, the standalone thermometer itself needs to be calibrated perhaps. Ill check in my stove's oven, 


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