Rick Kramer
TVWBB All-Star
I noticed in the turkey breast thread that the guys were talking about various ways to use wood chips in their smoker. Everything from soaking the chips to using tuna cans. And I remembered something ....
I believe it was Ray Lampe (Dr BBQ) who said he used dry wood chips mixed in with his charcoal/lump. The theory being if you have the proper amount of airflow going through your smoker the chips shouldn't fire up and only smoke/smolder. Obviously if you're a lid lifter then the chance of flare-ups increases greatly, but if you leave the lid on it should smoke just fine. No need for soaking, or cans, or foil.
Hope this helps you chip burners!
Rick
I believe it was Ray Lampe (Dr BBQ) who said he used dry wood chips mixed in with his charcoal/lump. The theory being if you have the proper amount of airflow going through your smoker the chips shouldn't fire up and only smoke/smolder. Obviously if you're a lid lifter then the chance of flare-ups increases greatly, but if you leave the lid on it should smoke just fine. No need for soaking, or cans, or foil.
Hope this helps you chip burners!
Rick