wood chunks vs wood chips

[dewetha]

I have a propane smoker(Masterbuilt XL) and have been using chips. either in a chip box or wrapped in tin foil(works best IMO).

if I want to try chunks, what is the best way? do you soak them, if so for how long? do you wrap them in foil? how long does a chunk last? how long before it starts to smoke?

i know some of that is subjective but I like to hear as much inof as possible. I pick up many good idea that way :)

TIA,

Joe P.

 

[forluvofsmoke]

I use chucks in my Smoke Vault 24 most of the time. It has a heavy cast iron pan, so requires a bit of extra heat/time to get the pan hot enough to produce smoke, but a high flame for 6-8 minutes will generally get chucks going nicely.

Chunks in the 1-1/2 to 2" thick x 2"  x 3" will smoke for several hours without any special preeration. I never soak my smoke wood. I have also used a small bed of chips to place a larger chunk onto...chips will start easier, and as they get charred to the top, they start the chunk smoldering. You can layer with different species this way as well. Example: if you want a short hickory smoke and mostly cherry or pecan, etc, use hickory chips and the rest in chunk.

If you're having trouble with your smoke wood burning up too quickly, you may have too much draft going through the smoke chamber. If you have lower/side intakes, close them down and go from there. Last resort is to close the exhaust vent a little...not too much, or stale/bitter smoke can often be the result.

For the most part though, when transitioning from chips to chunk, just a good hard blast of high heat to get 'em started, and then, drop the burner back to desired chamber temp.

Eric

 

[dewetha]

thanks,good stuff there. tomorrow is going to produce nice smoke flavor :)

 

[dewetha]

yep! I like Chucks! getting a stronger better smoke than ever. might take a little more fine tuning but I can't let that stop me for tossing on some ribs and chops.

thanks for the tips.

 

[SmokinAl]

Chunks!

 

[fpnmf]

Dry chunks.

  Craig

 

[scooper]

Joe, I have a Masterbuilt 30" propane.  I find that chips burn up way too fast in it.  Even when soaked over night. 

I got the RediChek ET-732 with the extra probe for the BBQ.  After a few smokes I realized it was impossible to maintain an even temp using chips.  After a few minutes of smoke they ignite and spike the smoker temp to 275 or higher.

Since I switched to chunks she hums along perfectly.  The only time I wrap them in foil is if I'm doing an over night smoke and want them to burn slower. 

I did soak applewood in apple juice for a smoked salmon fillet. I'm not sure if it added any flavor or not.  It was my first salmon.

 

[dewetha]

did you have any issue with ash flying around when you open the door? I had some and thinking maybe I foil them?