New Smoker Here. Wood Question


 
J

James Col

New member
Sorry about the basic question but here it goes. I just purchased my WSM 18.5 last weekend from Lowes. I also purchased a bag of Cherry and a bag of Apple wood chips. They did not seem to have wood pieces. As I look at the various recipes most seem to use wood pieces not chips. If a recipe says to use 3 pieces 2 X 2 X 3 is there a rough equivalent amount for chips? Also it seems to me that the chips are more apt to burn up quicker. Are they to be soaked and then placed directly on the coals or should they be wrapped in foil in order to slow down their burn rate? BTW my first cook was a whole chicken with a basic rub. About 4 hours at 240. I water soaked a handful of Cherry chips for an hour and then placed them directly on the hot coals. I also added the water I soaked the chips in to the water in the water bowl. I had lots of smoke for the first hour then it tapered back. The chicken turned out great, nice crispy skin and tender and moist inside - I must have got lucky. Any advice about the chips would be appreciated. Thanks - James.
 
Welcome to the family, James.

Congratulations on your first cook! Sounds like everything went well. As far as only having smoke for the first hour, poultry takes on smoke easily. So, using chips probably worked in your favor.
Like most here, I only use chunks. Other members will most certainly help you out with this.

Wishing you an enjoyable BBQ journey.

Bob
 
I graduated to chunks after awhile (in my WSM) , but chips are ok too. They are just more work. The tinfoil pouch method works ok or just throwing on a handful every so often. I had one of those cast iron chip boxes that I used to set on the charcoal pile too , but after all my chips were used up I got chunks and they are much more convenient....HD and lowes sell them.
so , I would say , use up those chips the way you're doing and then go chunky !
 
I like the chunks over chips, but chips work in a pinch. As long as you get some early smoke on it, it will be fine!

Like Bob said, be careful with poultry or ground meats. They absorb that smoke so much easier.
 
Welcome to the Forum James.
About chips vs chuncks, here we have only chips. I use them in tinfoil pouch with 1 or 2 holes qt max. It works really well and i double foil so i don't need to soak chips before using them.


IMG_6154 di BBQness, su Flickr
 
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Watching with interest. I've done the foil wrap in my gas grill. Learned it from an outstanding TV show called Licence to Grill. Chef Rob Rainford had some great ideas.
 
While I'm a chunk guy for butts, briskets, roasts, I still use chips or pellets for chicken pcs, chops, and such. I've never had good luck using the foiled pouches, I prefer to use a SS chip box or a old spice tin with a hole punched at the top. If you save old Sterno cans ( and burn out any fuel ) you could do the same. One can would equal a small chunk, and you can add more during the duration of a cook.

Tim
 
I use chips more on my grill but what I've used them in the WSM I just layered them with the charcoal. Only done it with a few butts and ribs but it worked well.
 
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