Smoker Chips

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BigRob777

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Joined
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Newark, Delaware, USA.
Well, this is about as off topic as you can get. Though I will use my wood supply for smoking stuff, like turkey and fish, etc. I even have some Kaiwe, which is Hawaiian Mesquite. I also have cherry, pecan, apple, maple, and hickory. My question is this:
How can I make my own chips for smoking meat, fish and poultry? My wife bought me a real smokin' (literally) smoker for Christmas and I can't wait to use it.

Thanks,
Rob

Pretty "Smokin'"!!!
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Great looking smoker. I have a hard time understanding your question though. What do you mean make your own chips? As for myself I found I like using regular hardwood charcoal for my smoker. It smokes real good and has great flavoring.
 
Thats an awsome smoker.. Dont forget to soak the wood chips for about an hour prior to use. I learned if you put them in dry, they catch fire and burn out quick. Soaking them in water makes them smoke better and longer. I think to make your own you just have to cut it up in chunks.. If all else fails, walmart has the BBQ smoke chips in a bag.

Let us know how it all turns out. And Merry Christmas.

Brian

BigRob777 said:
Well, this is about as off topic as you can get. Though I will use my wood supply for smoking stuff, like turkey and fish, etc. I even have some Kaiwe, which is Hawaiian Mesquite. I also have cherry, pecan, apple, maple, and hickory. My question is this:
How can I make my own chips for smoking meat, fish and poultry? My wife bought me a real smokin' (literally) smoker for Christmas and I can't wait to use it.

Thanks,
Rob

Pretty "Smokin'"!!!
untitled.jpg
Click to expand...
 
"Chips" come in different sizes, and Not sure what size your smoker calls for. I used to see chunks, chips and "just larger than sawdust" sizes - in the past in some Walmarts - in the same areas as the charcoal. If you find it try the different kinds of wood, each has its own unique flavoring.

IF someone close by has a "chipper" that would be good for 3/4 to 1 inch square/diameter limbs or left over wood. I personally take a hickory board and rip it into 1 in wide strips and then cut them into 3 to 5 inch long pieces and use that.

That said, I also use to run a board through a planer until it was only about 1/4 inch thick. ALL of the shavings would be put into a burlap bag and saved. Shavings take soaking REAL well.

This is my input. Love the smoker. I have been using smokers since the early '70s, both in the States (and have one at my home there) one over here in Japan since I came in '86. I can't do without good smoked meat at least once a month and often around twice a week! I am invited to Thanksgiving dinner yearly over here provided I bring the _smoked_ turkey!
 
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Thanks Guys,
I thought of slabbing up the wood into 1/2" slats, about 1" wide and a few inches long. I wanted to use it for today's dinner, but it's too late to get started. It's an electric smoker.

One of my customers does professional BBQing, so I sent him an e-mail. I got some great info from him. I know not to experiment with soft woods now.

Nick,
I figured something like that one would come up. LOL

Thanks again,
Rob
 
Rob with it being an electric smoker try the charcoal briquets. It sounds crazy but they work better then soaking wood and trying to get a good smoke ring that way. The charcoal rout I've found starts smoking faster and puts out a lot of smoke. The electric smoker just doesn't seem to put out enough or the right kind of heat to get wood to smoke enough to get that smoke ring of flavor you want. Of course that's just my opinion. It sounds like Hank has been doing it a lot longer then me. And I've never tried a turkey. I didn't realise you could before it would spoil.
 
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