Chips, Chunks or Pellets?

[steve k]

Gees, don't ya get an apple tree or two (hundred thousand) up there in NW WA state?  What about cherries, I''ve had Ranier cherries from WA, which are to die for, certainly an orchard or two might be willing to give you their castoff cuttings?  I've used cuttings off my apple trees to great success on pork shoulder, pork roast, chops, and I'm in Illinois, not exactly the apple capital of the world.  I have also used peach cuttings, I've bought cherry chunks, which I use to smoke kielbasa, because it's what my father and grandfather used.  I'd love to get cherry wood for free.  I am almost tempted to plant a tree, just so I can. 

 

[smoke in mn2]

Welcome sjtirbo,

I just got the same smoker! Haven't fired it up yet, but in my other smoker I liked to use a combo of chips and chunks. the chips give you smoke sooner and the chunks give you longer lasting smoke so you don't have to add as often and often I don't need to add at all. I always soak my chips/chunks at least 30 min before smoking. By looking at the depth of the wood pan in this smoker you may have to be selective on the chunks so they aren't too big.

Happy Smoking :)

 

[smoke in mn2]

Welcome sjtirbo,

I just got the same smoker! Haven't fired it up yet, but in my other smoker I liked to use a combo of chips and chunks. the chips give you smoke sooner and the chunks give you longer lasting smoke so you don't have to add as often and often I don't need to add at all. I always soak my chips/chunks at least 30 min before smoking. By looking at the depth of the wood pan in this smoker you may have to be selective on the chunks so they aren't too big.

Happy Smoking :)

 

[elkmaster101]

All right, this is directed to all you pro smokers.

I need some new summer sausages recipes.

did an Italian.

a typical pepper/onion .,

l and  a jalapeno

some samon,

jerky, and deer sticks

and some breakfast sauages  

all in one smoke

every thing turnned out great , would just like to make some thing different.

 

[kirks]

I'm not sure about new sausage recipes, but you sure win the award for best shop!!  Is that all wild game?  

 

[elkmaster101]

Yes it was two deer i took down this past week with my bow.

I had 90 pounds of scraps so I mixed it with 40 lb of pork butts.

We mixed then let let it stand in the refrig. for 3 days to blend.

then we stuffed let it sit overnight in the casings and somoked 12 hours on sat. 

cold smoke for 4 + hour 105 to 107 deg.  then brought it up slowly.

the samon stayed in the longest it hit 160 deg. for about 10 min.

the trick is the cold water bath as soom as you pull it out of the smoker.

shut down the cooking process right now.

I have 2 tags left for upcoming gun seasom and 1 bow tag left so I need soom suggestions.   

 

[jonrussell76]

Wkydog, I noticed your post about pheasants and it reminded me of the time I tried to smoke a wild turkey. A friend shot, skinned and brined it. I smoked it and it turned out just like leather. Through my research, I found that you should always leave the skin on and wrap it in oil soaked cheesecloth. I tried a turkey breast this way and it turned out perfect. If there isn't enough fat on the meat to keep it moist, you have to create a protective layer.  Hope this works.

 

[bulletsbbq123]

I like to use both chunks and chips.  I like to soak the chunks for about 30 minutes prior to putting them in.

 

[wkydog]

Thanks for the info. Before I had my smoker. A friend of mine did two Canada Geese for me. The first I skinned and it didn't turn out good. The second I plucked. It was to die for. It was juicier than any ham and flavored just as good. He would not tell me how he did the second one. So I figure from your info the skin and all of that fat under it was a big factor. Thanks

 

[smoker dude]

Greetings. John is my name. This is my first post so feel free to point out any errors I may commit. Chose "smoker dude" because it is the name given to me by the guy who works at the local produce stand where I pick up my fruit for the smoker, 3 very basic Brinkmann Smoke n Grills. I prefer chunks and I have them soaking in water 24-7-365. Also have a stash of dry chunks and use both in combination to control temp. I like chunks for the longevity of the burn, or smolder.

 

[smokinnoob]

Welcome to the SMF.  This is a fantastic place to get some great insight into the world of smoked foods. I too agree with TulsaJeff.  I have the Master forge two door you're looking at.  I use a mix of chunks and soaked chips.  You will need to make some mods, 1. need door seals (it spews smoke form the doors) 2. Wrap the fire box lid with foil and poke a few holes (it tends to catch flame unless done) and don't trust the thermo on the door get yourself a good digital thermo.  I picked up a maverick et-732, from suggestions from these folks on the forum, one of the members sells them at a good price too.  Good luck and better smokes.

Chris

 

[sprky]

Wow how on earth did i miss this. I know its an old thread and you probably have your answer by now but what the hack ill give ya my 2 cents worth any ways.

First I want to 

 you to SMF. its a great place/ folks here are willing to share there wealth of knowledge and wisdom. I might suggest you check out the 5 day e-course on smoking if you already haven't. Smoking Basics 5-Day eCourse

I have the MF 2 door LPG unit from Lowe's. I ditched the chip pan lid, and use a mixture of a few lumps of lit lump charcoal, chunks, and chips. I cover the top of the chip pan with HD foil if I start getting flare ups. most of the time it is just open. I add more chips, and a few chunks every hour or so. I arrange it like this; lump in center chunks all around, chips filling in voids

 

[bones style]

I'm new to this forum, but have been following Jeff's from my first smoke. Looking forward to talking BBQ.

I like a mixture of chunks (hickory) and chips (apple) in my Brinkman charcoal smoler.

 

[steve k]

Anybody have any tips on doing Pheasant?  I did a couple skinned, they tasted good, but dried out too much.  Is there an easy way to pluck a pheasant.  Yea, I'm a city boy, but I've just recently discovered bird hunting.   

 

[smoker21]

Yummy!!!!

 

[micklouie]

I have purchased the Master Forge from Lowes. I was lucky to get a dent and ding deal from the manager. I love the smoker. I have used it on chicken, pork butt, and ribs. Purchased another rack to make it 5. Don't know why they onnly give you 4? I did 9 racks of ribs in there. My friends told me they were better the the big local BBQ shack that the President of the United States visited while in town. I'm proud of my hard work at it. Take some time to get a good remote temp gauge. I like the wirelss ones you can remote check. The door works pretty close, but safe to have a backup. It's a Redi-Check. Has dual feature for mat and air temp.

I used used chips and chuncks and both work fine. Chunks seem to last longer. I have some old scraps of hickory flooring that has worked perfectly. Lowe's sells some chunks and chips in a bag. They work really good.

Good luck and have fun with your purchase.

Mike

 

[cpd111]

   I've used both chunks and chips, i like both. I smoke with a Webber smoker. I believe i get better smoke with chips. You do have to replace them more often, but i usually keep a small bucket of wet chips next to the smoker. 

 

[graystratcat]

I recently added a Master Forge gasser to my 'herd' and although I haven't had it long and am still working out some kinks, I do like the thing.  It's a decent smoker for the price if you do the rope gasket insulation mod and use some decent thermos. 

As for chips vs chunks in this smoker I've found that using both seem to work the best for me.  I will say this, the smoker box in this unit is really not all that deep and as other above had said, larger chunks will not fit in the smoker box... but, you can always take the bigger chunks from a bag and use a hatchet with a wooden maul or even a dead blow hammer and split the larger chunks to size.  Just use the hatchet like a froe or splitting wedge. i.e.,, put the hatchet on the wood chunk (don't swing it) and then hit the back of the hatchet with a wooden maul or dead blow hammer...

And wrapping the lid of the smoker box with foil seems to be a necessity with this unit.  I'm really thinking about replacing the smoker box on this unit with something a bit different - but haven't decided on the final solution....

-Salt

 

[sprky]

I have purchased the Master Forge from Lowes. I was lucky to get a dent and ding deal from the manager. I love the smoker. I have used it on chicken, pork butt, and ribs. Purchased another rack to make it 5. Don't know why they onnly give you 4? 

Mike

Lol I bought enough racks to put 1 in every slot

 

[harleysmoker]

I also say chips and chunks. I was using chips only in my Master Forge propane and they were catching on fire even though I soaked them in water. Now I take heavy duty foil and wrap up some chips and larger chunks and add a little bit of chips outside the foil to get it smoking quicker.

Some of the chunks are way too big in the bag I just take my hatchet and split them up into smaller pieces.