Best Way To Get "Smoke"

[Webby]

Heya!

I am looking for the best/easiest way to get smoke from my 22" kettle

Should I:

Place soaked chips directly on the charcoal?

Place soaked chips in aluminum foil, slit some holes and then put it on the charcoal?

Buy some kind of smoker box?

Any help would be awesome.

-Jake

[kettlebb]

Don't use chips and don't soak any wood.

Read this please.
https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and


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[Mike in Roseville]

Smaller chunks in/above the baskets or placed in a snake burn works well.


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[bbqking01]

If all you have is chips soak for at least an hour. Drain off liquid and apply as much as you want directly on red Hot coals. It messy, but will produce heavy smoke for short period of time....for better results, use dry chunks.

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[Joshua_423]

I use dry chips and it works pretty well. A hand full usually gets the job done. I use mostly fruit woods with pork and chicken.

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[Webby]

Thanks!

[dbhost]

If chips is all you can get, Soak them for at least an hour, drain off any excess water, and spread them as evenly as possible a bit at a time across your coals.

A friend uses chips, soaked and shaken dry, in a smoker box in his Weber. He gets decent results from it, but honestly, I get better using dry chunks.

I have used chips with success, but you end up really light on the smoke flavor. Which might be a good thing... In that case, just one shot of the soaked chips should do it...

[Dc_smoke309]

I think dry chunks are the way to go, I have used chips and was not a big fan, they just don't last long enough for my liking .


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[MINIgrillin]

Take a chunk or 2 depending on length of cook and place it on the grate above your fire. It's all you need. Dont need a forest fire in your grill. Dont over smoke your food. Creosote is real.

[dbhost]

Take a chunk or 2 depending on length of cook and place it on the grate above your fire. It's all you need. Dont need a forest fire in your grill. Dont over smoke your food. Creosote is real.

Interesting concept. Never seen anyone do that.... Typically you place the chunk on your live coals and throttle the air back to keep it smoldering not open burning...

[Foster Dahlet]

Chips for fast cooks, chunks for long cooks.  No need to soak.  You can mix wood in with charcoal or lay it on top of the charcoal, or you can make foil smoke bombs with chips, etc....more than one way to skin a cat....experiment and enjoy.

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[MINIgrillin]

I do that so I can control the smoke. I'll just remove the chunk if i wanna.

I ended up with this technique by accident. I loaded the grill and forgot the wood so I just threw it on the grate. Worked fine so I stuck with it. If I remember I'll throw it on the coals. Whatever technique works..just dont over smoke the food. Nobody likes turpentine flavored food.

[Webby]

Interesting how many suggest dry over wet. All these years I've just followed the direction that say to soak them for 30 minutes prior to using them. I always thought there was no way they could soak up must water in 30 minutes.

I am going to try the dry methods mention. Thanks for all the suggestions!

[Kneab]

I do chunks buried in or above a snake, chunk or two over the vortex on top of the cooking grate or buried inside the basket on the wsm. Never wet always dry.

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[kettlebb]

That link I posted about smoke from Amazing Ribs is a great read. Always use dry wood and try to use chunks. When the white smoke starts to turn blue is when I put the meat on.

When all I have are chips then I'll fill a pan and place them on the top grate with the food. Still waiting for the good smoke before putting food on.


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