If what you have available are the chips, yes a box may be a way to go to extend the smoke...
Another way is to wrap packets of aluminium foil with some
dry chip in each (make up ahead of time, perhaps 3" x 5" or a bit larger), then poke some small holes in the packets to allow the smoke to escape......
Dry is best & here's the logic.....if you think about it, the fire just has to work harder to burn off the moisture to then do what it was going to do anyway, ignite the wood.....
You are more likely to get a sluggish burn & possibly stale smoke using soaked, not always, but a greater likelyhood.....
If you have a place you can access wood chunks, they are easier to work with for this kind of cookup.....chip have their place.....I'll use them by just dropping handfuls at interval for ground meats & poultry, either of which take on smoke quickly........
The larger cuts, then chunks work that much better & tending to the wood is less stressful also (read: less opening the lid)
The therm thru the lid might be a good idea......I just really don't like the drilling idea, but some folks do & it is workable....if you go that route, check in for a few tips on making it come out well as enough people are well-versed to help that along....
Meatloafs, using chips....
Starting off like so:
Then propping the flip grates to allow easy, quick access....
3 handfuls of hickory, spaced apart thru a 45 minute / 1 hr. cookup......plenty of flavor for this kind of item....it's not flavored deep inside, but they are small enough to get it with each bite.....
This is the overflow from the same cookup on a small Kettle, using block or chunks of wood.....
A longer cookup like your pork, might set up like so.....this was a set for beef roasts, but it works the same for the long burn.....using blocks.....
This one I sprinkled chip of lump coal across the top, but wood chips can also work this way....
Lite one end, and it will burn around like a chain.....
Set the food in the center with a drip pan below.........i add in a bean pan & let the pork or beef drip the juices in to flavor the beans....
Like said by the others, if you can get chunks ( even try out orchard trimmings, but it has to dry for some months to be useable, like 6 months+) that will work a bit better.....
PS: A good clean burn on the wood & coals might look like this out the top vent......
Thick white smoke is a sluggish burn & you may want to open the vents up some more to get it flowing better.....
Topic: Smoking Query - NEWBIE (Read 4072 times)
