Minimum smoldering temp for chips

[SmokinRobb]

I have an electric smoker that can be set a very low temps. What is the minimum temperature at which wood chip begin to smolder?

[scubadoo97]

Depends on how close your chip tray is to the heating element

[Mark R]

You can use an Amazen Pellet Smoker at room temperature.
https://www.amazenproducts.com/SearchResults.asp?Cat=12

[DDave]

You should set the smoker for the temp you need to cook at. Then you can adjust your smoke wood chunks or chips proximity to the heat source to get the right amount of smoke. Sometimes there is not much room for adjustment of this.

So . . .

You can use an Amazen Pellet Smoker at room temperature.
https://www.amazenproducts.com/SearchResults.asp?Cat=12

That might be a better option and will give you more control.

Dave

[Bbqgoddess]

Ditto Dave ^^

[SmokinRobb]

Minimum Temp for chips to begin smoldering

I have a basic question. What is the lowest temperature at which dry wood chips begin to smolder? I realize that different woods will vary some on this.

[Texas-Hunter]

I have a basic question. What is the lowest temperature at which dry wood chips begin to smolder? I realize that different woods will vary some on this.

From Wikipedia... https://en.wikipedia.org/wiki/Smoking_%28cooking%29

Hardwoods are made up mostly of three materials: cellulose, hemicellulose, and lignin. Cellulose and hemicellulose are the basic structural material of the wood cells; lignin acts as a kind of cell-bonding glue. Some softwoods, especially pines and firs, hold significant quantities of resin, which produces a harsh-tasting soot when burned; these woods are not often used for smoking.

Cellulose and hemicellulose are aggregate sugar molecules; when burnt, they effectively caramelize, producing carbonyls, which provide most of the color components and sweet, flowery, and fruity aromas. Lignin, a highly complex arrangement of interlocked phenolic molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as guaiacol, phenol, and syringol, and sweeter scents such as the vanilla-scented vanillin and clove-like isoeugenol. Guaiacol is the phenolic compound most responsible for the "smokey" taste, while syringol is the primary contributor to smokey aroma.[6] Wood also contains small quantities of proteins, which contribute roasted flavors. Many of the odor compounds in wood smoke, especially the phenolic compounds, are unstable, dissipating after a few weeks or months.

A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth. Other antimicrobials in wood smoke include formaldehyde, acetic acid, and other organic acids, which give wood smoke a low pH—about 2.5. Some of these compounds are toxic to people as well, and may have health effects in the quantities found in cooking applications.

Since different species of trees have different ratios of components, various types of wood do impart a different flavor to food. Another important factor is the temperature at which the wood burns. High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between 570 and 750 °F (299 and 399 °C). This is the temperature of the burning wood itself, not of the smoking environment, which uses much lower temperatures. Woods that are high in lignin content tend to burn hot; to keep them smoldering requires restricted oxygen supplies or a high moisture content. When smoking using wood chips or chunks, the combustion temperature is often raised by soaking the pieces in water before placing them on a fire.

[Richtee]

And in MY opinion... use small amounts. Unless you have a big enough cooker to support a full on fire. Which..since you ask about chips, you do not.

[Mark R]

I suggest you pose your question to Todd at https://www.amazenproducts.com He will have an answer for you! Great products, great service!

[Conumdrum]

I have a basic question. What is the lowest temperature at which dry wood chips begin to smolder? I realize that different woods will vary some on this.

I saw this exact same question in the last week or so somewhere else. Do you have an electric smoker? That person did. If so, the temp at where the chips smolder is MUCH higher than the inside of the smoker itself, because the chip pan is about 1/4" from the heating element. And it gets red hot.

So, I'd say at least 600f+, if not more. If I put my oven at 500f and put wood chips in it, they don't smolder.

That said, if you're looking to 'cold smoke', you need the above formentioned tube smoker. Good stuff!

[DDave]

I saw this exact same question in the last week or so somewhere else.

It was here.

I merged that thread into this one.

Dave

[scubadoo97]

One can also make a cold smoke generator like this one

[dcarch]

Depends on the heating element and type of thermostat.

Typically when the electric heating element is on, it is on 100%. So it it will be the same temperature where it touches the chips.

When the thermostat is set at low, the heating element is on 100%, but less frequently.

dcarch

[Slanted88]

working on a rheostat like me dang warmer place on Louies glass top stove...think that will...not sure...