Aluminum foil or nothing for wood

[Sfdrew28]

I’ve been going back and forth on this for a bit and would (no pun intended) like some opinions.

I have a Kamado grill and when I smoke ive wrapped chips in foil and it worked fine. I’ve also had chunks and just threw them on top of the lump. Is one method better than the other?
Does the tinfoil limit the "bad" smoke which I have trouble identifying anyway?

thanks for the input.

[HawkerXP]

Someone did something called a smoke pot. If I'm correct. It is a cast iron dutch oven (?) with holes drilled in it that is used in ceramic type cookers. Let me look for it.

[HawkerXP]

Take a look at this from Fire Art https://pitmaster.amazingribs.com/fo...ruggle-is-real

[Fire Art]

The smoke Pot works flawlessly once I quit over thinking it

[Sfdrew28]

I appreciate the smoke pot info but I was just curious between chunk on lump or chips n foil. I’m sure the smokepot is in m immediate future but I am curious on my questions.

[Henrik]

So, here's my 2 cents on the subject:

Both work (as you've already discovered). I've used chips before, but switched over to chunks. For one, chunks last a lot longer. I typically add 2-3 chunks once, and then never touch the grill again. With chips I have to add more 1-2 times during the cook. So, chunks are way easier. Plus I like that they last longer.
As for chips: I've added a handful directly on the coals, but then I have to re-add 2-3 times. If I instead put chips in a foil package, I either have to:
1. Again replace it after a while due to the chips being 'spent', or
2. Use a large foil bag which lasts longer, but still generates less smoke and possibly covers/chokes the fire.

These are my subjective opinions, but to me chunks are soo much easier I don't think I'll switch back to chips again. And they're easy to regulate: less smoke? Use 1-2. More smoke? use 2-3. You get the picture.

You did mention something about clean smoke. I would say that depends more on the temperature of fire itself. What temps are you running at, and what type of charcoal et.c.?

[Sfdrew28]

Henrik this question pertains to my low n slow cooks so usually 225-250.
I’m using FOGO super premium lump which I’m very happy with.

Thanks for your your two cents.

[fzxdoc]

I tend to get mostly billowy white smoke with chips, in a pouch or tossed onto the coals, instead of the nice blue smoke I get with Fruitawood wood chunks. So after I used up what I had, I've never bought more wood chips. Plus as Heinrik said, I don't have to replenish the wood chunks during a cook like I did with aluminum wood chip packets.

Kathryn

[Skip]

I agree with Henrik and fzxdoc , chunks in lieu of chips. Chunks on the coals for a short cook and use a Smoke Pot for a loooong cook.

[CaptainMike]

Plus 3 on the chunks for all of the same reasons. Quit using chips decades ago.

[Spinaker]

I use the Smoke Pot. But if I am too lazy for that, I just throw the wood on the fire. I don't get the whole foil pouch thing. And I only use chips when I am grilling.

[jfmorris]

Wouldn’t a smoke pot be much the same a a foil packet? Or do you put chunks in the smoke pot?

[Skip]

Chunks, chips, or pellets.

[Spinaker]

I only use chunks, I find that pellets and chips burn up too fast.

[Rfhd69]

Chunks (minus bark) on lump charcoal or briquette work great. Just don’t over do it!

[SmokeyGator]

I just chuck chunks in my kamado. For low and slow there is so little airflow anyway that foil wrapping doesn’t seem like it makes any sense. Even up to 300 degrees airflow inst very high so wood chunks just slowly burn.

[Keiferr]

I use a large BGE and just put chunks on the lump.