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CrappieJed
03-15-2012, 01:18 PM
Does anyone make their own smoking chips? I have small yard chipper thought I would give it a go

CJ

LURKER916
03-15-2012, 01:26 PM
I used to chip up wine barrel staves for smoking chips. freshly used Cabernet barrels were the best!

Or a piece of hickory, harder to find.


Sent from my iPhone using Tapatalk

Fishmeister
03-15-2012, 02:42 PM
As long as you know what you are chipping. There are some exotics planted in some yards that are poisonous, like Hemlock for instance or Oleanders. If you stay with fruit and nut woods or oak you should be fine.

JwG
03-15-2012, 04:48 PM
Hey CJ,

Yes, I use cuttings from my fruit trees (No citrus).

It is wood that has aged for a least two years or more and has no bark on it. It can be cut into chunks, disks or chips depending on what recipe I am doing.

Fruit wood has a great mild flavor that allows for the food flavor to still remain on its own also.

I would not recommend using your chipper unless this is the only thing you use it for. Otherwise you will have contamination of you chips and could ruin your meal.

I am putting together a little ‘Basic smoking thread’ and I should have it posted soon.
You can always PM me also for more.

CrappieJed
03-16-2012, 06:52 PM
As long as you know what you are chipping. There are some exotics planted in some yards that are poisonous, like Hemlock for instance or Oleanders. If you stay with fruit and nut woods or oak you should be fine.

Well that was waste of time with yard chipper turn my apple wood into sawdust not chips. No Oleander (aka) Mother Inlaw salad was used

Delta_Rose
03-16-2012, 08:38 PM
I've been using Weber brand wood chips and chunks for hot smoking and smoke grilling. It's nice clean wood. For hot smoking I use hickory chunks for beef or pork, and applewood or cherry chunks for kokes. When smoke grilling poulty I use applewood chunks, and applewood chips when smoke grilling salmon fillets.

CrappieJed
03-16-2012, 10:17 PM
Thanks for all the good responses. I have another question you guys always add bowl liquid. Water or wine to your smokers? Unfortunately using the brinkman style smokers there are only two racks so if you have bowl liquid you can only use one rack for your meat. I think I will try smoking without the liquid see how it comes out

JwG
03-17-2012, 07:12 AM
Thanks for all the good responses. I have another question you guys always add bowl liquid. Water or wine to your smokers? Unfortunately using the brinkman style smokers there are only two racks so if you have bowl liquid you can only use one rack for your meat. I think I will try smoking without the liquid see how it comes outHey CJ,

The Brinkman is designed to place that one rack on top of the water pan and still use it as a cooking surface. It still cooks the food the same on both racks like this.
You can use it without using the water pan as it becomes a basic BBQ at this point.

But the liquid helps it two major ways. It keeps the foods moister.

First by regulating temperature, as energy from the fire is absorbed and used to heat the liquid, thus keeping the temperature more even and raising slower, helping control the drying effects of a fast, hot fire.

Second the liquid will steam adding moisture to the air inside the kettle which is absorbed by the foods. This is why you can add things like wine, beer, Dr. Pepper, etc. to the water pan to infuse flavors to the foods you are cooking.

Do you still have the recipe/instruction booklet that came with your unit? It will show you how the two grill layering works with a diagram.

CrappieJed
03-17-2012, 05:03 PM
JwG, that's the odd thing my brinkmans liquid pan has to sit on one of the racks leaving only the top rack for the meat

JwG
03-17-2012, 05:18 PM
JwG, that's the odd thing my brinkmans liquid pan has to sit on one of the racks leaving only the top rack for the meat

Will the lip of the water pan rest on the tangs that hold the bottom rack?

Placing the water pan in first, before the rack goes in?

CrappieJed
03-17-2012, 06:26 PM
I believe I got the wrong pan it's way to small won't fit the tangs. That now makes sense

1cyberfish
03-29-2012, 10:23 AM
i have a brinkman smoking pro smoker and it uses charcol, when i smoke fish i soak my chips in water then squeeze out any excess water and place directly on charcol this gives a nice moist smoke to the fish they are usually done in about 8 hrs.

Jetspray
04-28-2012, 06:21 AM
You can get aluminum pans with covers at Sam's club. They make great smoking pans to add liquids/chips to make smoke. You can use them in various sizes of smokers, poke holes in the lid after adding in what you are gonna use and smoke on........Jetspray

Seon
04-29-2012, 08:10 AM
Because they don't burn as fast, I use store bought wood chunks, such as


Alder (http://www.charcoalstore.com/qmodelsearch/Wood_Alder.html)
Almond (http://www.charcoalstore.com/qmodelsearch/Wood_Almond.html)
Apple (http://www.charcoalstore.com/qmodelsearch/Wood_Apple.html)
Apricot (http://www.charcoalstore.com/qmodelsearch/Wood_Apricot.html)
Cherry (http://www.charcoalstore.com/qmodelsearch/Wood_Cherry.html)
Grape (http://www.charcoalstore.com/qmodelsearch/Wood_Grape.html)

Hickory (http://www.charcoalstore.com/qmodelsearch/Wood_Hickory.html)
Lemon (http://www.charcoalstore.com/qmodelsearch/Wood_Lemon.html)
Maple (http://www.charcoalstore.com/qmodelsearch/Wood_Maple.html)
Mesquite (http://www.charcoalstore.com/qmodelsearch/Wood_Mesquite.html)
Oak (http://www.charcoalstore.com/qmodelsearch/Wood_Oak.html)

Peach (http://www.charcoalstore.com/qmodelsearch/Wood_Peach.html)
Pecan (http://www.charcoalstore.com/qmodelsearch/Wood_Pecan.html)
Plum (http://www.charcoalstore.com/qmodelsearch/Wood_Plum.html)




I too have a Brinkmann charcoal smoker where I place water in the pan and two racks above. The problem I encountered was maintaining a constant temperature. Heat lost happened when feeding it more charcoal and/or wood chips or placing more water in the pan.
To alleviate the heat lost and to maintain a constant temp, I modified the smoker from charcoal to propane. I bought and installed a temp gauge on the dome lid for ease in viewing and I used a propane turkey fryer grill, modified the smoker base so that it rest on the grill.
Now it’s so easy… light the grill and within minutes it attains the ideal temp. Then I place the pre-brined fish or meat on the racks and feed more chips/water in the pan accordingly. It'll smoke for a couple of hours where I then check the fish begins to flake…then “wha-la” it’s beer and smoked fish time :heart: .


http://pic20.picturetrail.com/VOL1600/687113/21259384/398502881.jpg

Jetspray
05-04-2012, 06:12 PM
Seon you and I must shop the same stores for wood chips:exactly2pn:. That list looks familiar except for the lemon wood (I don't have any of it myself). The key to me is to make sure you have good control of the fire and keep an eye on the temps. Temp guages on the outside are good, but I like to know the meat temp myself so I use a portable unit with a guage I can carry around the house/garage/patio and watch what is going on. Upper and lower heat alarms keep things on the up and up, and for flareups or wood getting too hot I carry a spray bottle of distilled water to quench down those flames and heat:skull:.........Jetspray