Fuel Question

[wyoming1876]

I'm sure there is not an ultimate consensus on using wood in a smoker.   But I've heard conflicting suggestions on using wood in a smoker.

1)  soak wood chips in water?   Or don't.

2) wood chips burn off so quickly....don't use them.

3) when using wood chunks.  wrap the chunk in aluminum foil and open a few  vents. This will make the wood burn longer.

Any thoughts about these thoughts? Thanks.

Mick

 

[SmokinAl]

Need to know what kind of smoker you have.

Al

 

[wyoming1876]

It's a 30" grill with an offset smoker.  I'm still assembling, but I'll post a picture when it's done.  (Hopefully by next weekend.)

Mick

 

[lantzy75]

 
I'm sure there is not an ultimate consensus on using wood in a smoker.   But I've heard conflicting suggestions on using wood in a smoker.

1)  soak wood chips in water?   Or don't.

2) wood chips burn off so quickly....don't use them.

3) when using wood chunks.  wrap the chunk in aluminum foil and open a few  vents. This will make the wood burn longer.

Any thoughts about these thoughts? Thanks.

Mick

When I was using chips on a smoker box on my gas grill, the first couple times I soaked them, and then I didn't soak them.  Makes no difference really.  

The first smoke I did on my bullet smoker, I used chips.  I made sure I spread them around the charcoal basket, and they did just fine.  I had to open the door twice during a 6 hour smoke to throw some more in, but that was it.

I've never heard of wrapping chunks in foil to make them last longer.  If you've got some good sized chunks, they'll last for a good while, and if you're spread them around on your coals, they will burn at different times.

I'm not an experienced smoker by any means, but this is what I've found on my few cooks.

 

[wyoming1876]

Thanks for the information about your experiences.  It's appreciated.

Mick

 

[crankybuzzard]

 
It's a 30" grill with an offset smoker.  I'm still assembling, but I'll post a picture when it's done.  (Hopefully by next weekend.)

Mick

If it's an offset, I'd start the fire with lump charcoal and then add small splits of well seasoned fruit or nut wood to the hot coals as needed to maintain the temperature.

That's how I do it when I'm at the farm

IMG_1727.JPG

• crankybuzzard
• Mar 26, 2017

 

[wyoming1876]

Thanks.  I appreciate the suggestion.  Your offset  grill looks like mine will look once it's together.   Yours looks deliciously well used.  Maybe mine will be well used in a few weeks. 

Mick

 

[crankybuzzard]

 
Thanks.  I appreciate the suggestion.  Your offset  grill looks like mine will look once it's together.   Yours looks deliciously well used.  Maybe mine will be well used in a few weeks. 

Mick

I'm confident in saying that at least one whole bovine and several pigs have been through it over the years.  If you keep the ashes cleaned out of it, and don't lose the seasoning inside, it'll last you quite a while.  Moisture mixed with wood ash gets very caustic and will eat the steel in a very short time.