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Chips or chunks: an outdoor smoker's dilemma

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Showing 1-5 of 5 posts in this discussion
Initial post: May 11, 2012 3:33:58 PM PDT
We love our smoked ribs, mac `n' cheese, and s'mores but need help deciding whether to use wood chips or wood chunks. What's the best favorite flavor to smoke with?
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In reply to an earlier post on May 11, 2012 5:07:50 PM PDT
Last edited by the author on May 11, 2012 5:08:48 PM PDT
ChuckleHead says:
I use an offset smoker and I have found that if I use just wood, of about 6" diameter cut into lengths of about 4" to 6", gives me a better results and uses much less than charcoal. For a 12 hour smoke I went through about a 5 gallon bucket of cut pieces of mesquite wood...compared to around 20lbs of charcoal and mesquite chunks. I smoked a 9lb flat brisket, an 8lb pork butt, a 3lb pork loin, and a fryer chicken in a bread pan. I took care not to over-smoke the chicken by covering the pan after about 2 hour with HD foil, finishing it in about 3.5 hours.

I've tried chips and didn't get the results I wanted, not the right flavor or amount of smoke. I've used charcoal and put mesquite wood chunks on it for the smoke, and this gave a good smoke ring and flavor, but used quite a bit of charcoal. I am now working with using only wood and expect to improve upon my smoking technique.

I live in AZ, and mesquite is plentiful and is a wood I really like to use. I have tried other woods, but only as chips, as other woods are less readily available and costlier for me.

Posted on May 14, 2012 6:35:34 AM PDT
irish65 says:
I use hickory chunks soaked in water on charcoal. I also like the professional charcoal from Kingsford that Costco sells.

Posted on May 25, 2012 11:53:17 AM PDT
schmaz says:
I use imparts medium smoky flavor, in between the heavier Hickory and lighter Mesquite flavors

In reply to an earlier post on Jun 12, 2012 8:21:16 PM PDT
Chunks - all the way.
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Participants:  5
Total posts:  5
Initial post:  May 11, 2012
Latest post:  Jun 12, 2012

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