wood chips and too much smoke

[Kyote]

well I have the landmann smoker. an offset I guess. Did a bunch of mods to it.
been using RO lump and every now and then lay a piece of pecan or mesquite on to of the coals for Xtra smoke.
they had on sale bags of chips apple, cherry, so I bought a bunch.
I have a SS box for the gas grill so I filled it with chips and laid it on the top of the CC basket in the firebx. they went fast in a cloud of smoke. Hmmm
so I fetched some aluminum foil and put a handfull in it and seal. poked a couple holes in the foil about icepick size. went up in a blaze of smoke also. not tbs now but billowing white clouds.
I guess chips sux? seems they are to small for the heat and just flame out in a cloud of smoke? and I should stay with branch sizes pieces that I have cut?
any one have an Idea?

[Bbqgoddess]

Are you putting them directly on the heat?
A wise man once told me never to put them directly on the heat, but to the side, chips chunks whatever, you do not want them to burn but more of a smolder (TBS) from the heat..
(curtseys)

[davidmcg]

Yea they probably are too small. That would be my guess. Never had that problem here, either with store bought or my own cut/split chunks. But I don't use a box or anything. I just mingle my chunks right into the lump.

[DDave]

I started out with chips way back when. (Even soaked them at first, per Steven Raichlen's instructions ) Foil pouch or not, I never really had good luck with them not flaming up.

About the time I switched to chunks, I also discovered what BBQGoddess pointed out. Don't put them on the lit coals. Place them off to the side close enough to the lit coals to smolder but not so close that they will flame up. Positionong makes a huge differeince - even with chunks in the juice can on the gas fired SnP.

Dave

[Kyote]

makes sence to me. will start layinmg em off to the side. was thinking that when trying to figure out what to do. but had not given it a try yet.

thanks a bunch..

[Cajunsmoke13]

Kyote,
I always use chips, just what I am used to. I am out there every hlaf hour throwing some more on. I put on a handful or two and put them directly on the coals. I soak mine for an hour, drain them and they are ready. Works for me, but everyone has their own style....

[Kyote]

LOL cajun, I was afraid to say soak the chips here. that is supposed to be baaaaad.lol. But, I am going to try that also. have done it for many years when grilling. and worked well then..smoking has put me to a knew mind set.

thanks..

[Cajunsmoke13]

I always seem to get the right amount of smoke, nothing overpowering....

[DDave]

Soaking and positioning are essentially accomplishing the same thing -- slowing down the rate at which the wood can reach ignition temperature. If you put chips (or chunks for that matter) right on top of the lit coals, they will ignite pretty fast unless the heat has to drive off excess moisture first. But if you place them to the side of the lit coals, they are more likely to smolder and not reach ignition temperature.

Some smokers may not have a lot of room in them for positioning the smokewood in relation to the flame/heat source so I can see where one would want to use a chip box/cake pan/foil pouch or something to insulate it. But, hey, if soaking works for you, roll with it. Just seems like an unnecessary step given the other alternatives.

Dave

[Bbqgoddess]

I have soaked the chips too, I usually do not use chips anymore, however I love the Jack Daniels oak barrel chips, they don't come in a chunk form to my knowledge. If soaked and thrown on the coals directly they still ignite.
I have a real sensitive palate when it comes to that ucky smoke containing creosete, and when I know my wood has caught fire in there I am running to get it out... Its whatever works, I soak chunks as well but usually if I am soaking them in wine, other wise I just put them on the side, or even balanced on the corner of my charcoal basket. That is just what works for me tho! Try it both ways Bill and see what works for you!

[Zeeker]

Kyote, I don't know if this helps but they do a lot of that up here in igloo country...Two parts wet, one part dry...Soak wet wood chips for at least one hour....grab two big handful's of wet and one big handful of dry, put in a flat foil pouch...wrap up and flatten, then poke holes in it with a fork (lots of holes)...lasts for about 1 hour...

[norajake]

I have read a few articles that say that you need to make them damp or soak a half cup of the chips in some water then make sure you keep a space right in the middle where you might want to leave a whole with no coals in the middle. just some suggestions to try

[Kyote]

I have soaked the chips too, I usually do not use chips anymore, however I love the Jack Daniels oak barrel chips, they don't come in a chunk form to my knowledge. If soaked and thrown on the coals directly they still ignite.
I have a real sensitive palate when it comes to that ucky smoke containing creosete, and when I know my wood has caught fire in there I am running to get it out... Its whatever works, I soak chunks as well but usually if I am soaking them in wine, other wise I just put them on the side, or even balanced on the corner of my charcoal basket. That is just what works for me tho! Try it both ways Bill and see what works for you!

thanks, I pretty much do stuff like that also.. and it is good to ask question here....It brings out so much other info that is usefull to our new found skills. helps make things taste much gooder..

[Walking Dude]

to my thinking, soaking the chips, they will just steam, till dry, then up in smoke. I use a cast iron box, that you use on a grill.........i put my wood chunks in them.........with my verticle, i dont like to put chunks where they will ignite, as it then gives me temp. spikes...........

the aluminim pouch idea scares me, as i have, in the past, used a aluminum pizza pan, the kind with holes in the bottom, as a grate for my charcoal..........after several smokes, the aluminum melted.........didn't burn, but i have seen aluminum foil burn, and the fumes from that, gives me pause.......

[Kingudaroad]

Here's how I have done chips in the past.
I get a square piece of foil. Spread a row of chips across the middle and roll it up like a giant doobie. Do not poke holes in it but leave the ends loose. Put one end down toward the heat and lean the other end up into the cooking chamber.
The one end will burn and the smoke will rise up through the foil cigar and exit into the cooking chamber. Kind of like a wood chip Minion method if you will.