I'm new to using wood chips in a vertical SH44 propane gas smoker. What are they supposed to look like when they are spent? I expected them to be ash, but most seem to be just brown or black pieces of chips.
It does fill the box with smoke now that I have sillykoned the door gaps for 30-45 minutes and then when I pull the tray, it looks like I'm pulling them too early.
Also, does one spread a thin layer of chips across the bottom of the pan or fill the pan to the top?
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Welcome to the Pit! Thanks for joining up! If the chips are black, they have been reduced to carbon. They no longer have any flavor. Like Henrik says, add some chips about every 30 hour or so, in the first few hours.
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