Smoking Techniques
- Thread starter Bob E
- Start date
Depends on the cooking environment, Bob. Using the WSM, I use wood chunks (like is advised in the instructional portions of the site here). But, when grilling, I'll use wood chips in a cast-iron smoke box.
If you use the Minion method, chunks work especially well by varying the depths at which you bury them. If you light a full ring of coals, you might have to add chunks later in the cook.
I find with grilling, your meat tends to be on for a shorter time, so you need the wood to smoke more quickly. I usually reverse sear, so I get some decent smoke from the smoke box. If I grill directly over the coals, I throw some soaked wood chips directly on the coals.
Hope that helps.
If you use the Minion method, chunks work especially well by varying the depths at which you bury them. If you light a full ring of coals, you might have to add chunks later in the cook.
I find with grilling, your meat tends to be on for a shorter time, so you need the wood to smoke more quickly. I usually reverse sear, so I get some decent smoke from the smoke box. If I grill directly over the coals, I throw some soaked wood chips directly on the coals.
Hope that helps.
Jim Lampe
TVWBB 1-Star Olympian
Welcome to the forum Bob!
Depends on what you're cooking... long cooks, like pork butt, I use about 4 chunks of wood at least... spares and baby back ribs I also use chunks.
The only time I'll use chips is on the kettle grill when grillin' steaks or pork chops or chicken... short cooks. And then, I do not wrap in foil, simply drop on the coal. I do use a CI smoker when using a gas grill.
I guess it is up to the individual and his/her preferences.
Anyway, welcome aboard!
Depends on what you're cooking... long cooks, like pork butt, I use about 4 chunks of wood at least... spares and baby back ribs I also use chunks.
The only time I'll use chips is on the kettle grill when grillin' steaks or pork chops or chicken... short cooks. And then, I do not wrap in foil, simply drop on the coal. I do use a CI smoker when using a gas grill.
I guess it is up to the individual and his/her preferences.
Anyway, welcome aboard!
I think building a smoker pouch in foil conserves the chips a bit more, but I really prefer the pureness if you will of smokewood lighting off by hot coals. When I smoke, I always bury a few chunks in the unlit coals then put one or two more on top with the lit ones, providing I'm doing a Minion burn. I'm with Jim though... if I'm doing steaks, chops, or chicken on the kettle, I'll throw a handful of chips right over the coals. It adds that little extra kick that makes people ask how you did it.
R. Hanson ("Rondo")
TVWBB Pro
I use chunks in the WSM... with proper vent settings, they smolder not burn
I use a chunk or two in the Performer as well ...always with the lid on , again the smoke will last through out a steak grillin session
No foil or smoke box or soaking required
