• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Wood chips

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

cansmoke

Smoking Fanatic
Joined
Jul 21, 2012
Messages
679
Reaction score
951
Location
Hamilton, Ontario
Do different wood chips need to get to different temperatures before they smoke? If so, what are those temperatures?
 
I've never heard of this; but I've only used wood chips in Electric chip pans or directly added to charcoal.

How are you trying to use them?
 
That is a complex question, and someone more technical than I am may jump in with the science behind your question.
I would say that the density and moisture content of each type of wood will have an effect on the chips and at what temperature to begin smoking.
Do you soak your chips, or use them dry, are they well seasoned, or fresh, what kind of smoker are you using, do you have sufficient air flow, etc.
 
As Siege said the different types of wood will have different densities and moisture, there might be a slightly different temp. Mostly I think it effect how long they last. Denser woods burn longer.
https://www.southyorkshirefirewood.com/wood-burning-characteristics.html is for fire wood, but the info should be the same if you use chips. I hope this helps.
 
Last edited:
I use woods both in indirect cooks as well as grilling. Yes, it works as I get a smoke ring on a burger. Just wondering as the decision as to which wood to use might be dictated on a fast cook by how long it takes to produce smoke.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Back
Top
Clicky