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Chips to chunks

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    Chips to chunks

    So the only thing I have used this far in my smoking journey has been apple wood chunks. Well, a friend of mine gave me a bag of cherry wood chips and a bag of the jack Daniels chips. I typically had 1 small chunk for burgers, and I did 2 larger chunks for my ribs. How would I know roughly how many chips? Would you just scatter them all over the coals or in one specific spot?

    #2
    I use chips for quick cooks. Just throw a handful right on the fire and you are good to go.

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      #3
      Yep, "handful"... but it must be a precise "handful". J/k. But truthfully I wouldn't use chips for a long cook, only quick ones like steaks or burgers or chops.

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        #4
        "Handful" is solid advice. Also, they’re good for short/hot cooks - burgers, chicken parts, veggies, etc. Anything that’s cooking for more than an hour will benefit from a nicely burning chunk of wood, and the chips burn way too fast for that. And don’t get them wet...dry chips on a hot fire are the way to go!

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          #5
          Thanks so much everyone. I really appreciate all the input. I was thinking along these same lines, but wasn’t overly certain.

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          • BriggsBBQ
            BriggsBBQ commented
            Editing a comment
            Chips burn different. So depending on how you are setup a scatter all over can create a healthy open flame fire could be good or bad depending on what you are cooking. If I do not want the flame I put the chips on the side.

          #6
          34 chips, unless there big than halve that. 🕶

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          • Razor
            Razor commented
            Editing a comment
            I normally use 32-33. You start getting in the 34-35 range and I find it to be a bit too overpowering...

          • FireMan
            FireMan commented
            Editing a comment
            Razor , to each his own. 🕶

          • Santamarina
            Santamarina commented
            Editing a comment
            Call me crazy, but I was a 37 chip guy for many years. "Too much smoke!" you say...but I say it’s perfect!

          #7
          For me, chips=dense white smoke for a short while. Which is not all bad, Meathead says.

          I use them in my gasser in a Mo's Smoking Pouch for short cooks there.

          Kathryn

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