Chips?

[tatoosh]

While I understand the preference for chunks, I have a problem getting them where I am. I live in the Philippines and have to ship some woods from the USA. While I am looking for local woods to use for most smoking, but for some things I want specific woods from the USA.

So, that takes a phytosanitary permit, $107 bucks each time. And I need to ship a larger amount to make it worth while. A Bianca barrel (30 gal) with wood chips is 60 pounds, something my re-shipper will handle. If I get wood chunks the weight goes to 120 plus it gets put on a wood platform that is another 20 pounds. More than the re-shipper will handle without adding some hefty charges.

So, chips it is. How can I get the best use out of them without burning them up in a flash? I am new to the smokenator 1000 (on a 22.5 Weber OTG). Soak and wrap in foil? How often will I need to replenish?

I am in a very humid environment and at 5000 feet. Temperature here is quite pleasant, but the humidity runs 89 to 95 percent normally. I have read elsewhere that the smokenator may need to run at a higher temperature than at sea level to work well.

Perhaps I should open a second topic about cold smoking. Has anyone done any cold smoking with a smokenator? I want to make bacon (hickory smoked or maple smoked) but that is a cold smoke process. Any way to do this with the smokenator or should I look at fabricating a metal box with an electric hob and temperature controller instead?

Tatoosh in the Cordilleras of Luzon - Philippines

[ecripps]

You can try putting the chips in foil so they don't burn up too fast.

Ed

[tatoosh]

Thanks for the info! I am going to see if I can get a 2 cubic foot box of wood chunks (aka filets) shipped over. If the carrier says no or requires a full on phytosanitary permit, then I'll have to rethink how to do it.

Anyone done cold smoking (around 100F) for bacon using the smokenator? I really am looking forward to making thick cut pepper bacon down the road. It would be nice if I can do it with the smokenator.

[ecripps]

Check out smokenatorforum.proboards.com/index.cgi?board=wood&action=display&thread=29 for cold smoking

[Happy Buddha]

tatoosh,

I have a friend from another BBQ list that lives in Manila and may have gone through some of these iterations before. I'll PM you his contact details.

[yerbua]

Using chips with smokenator. I've started using a old aluminum glass for the chips. It fits in the side holes. Works perfectly versus foil packs and adding wood chips is easy, just dump more into the glass. It's hard to find chunks (other than hickory or mesquite) unless you want to order them and pay a fortune. If I need to add more charcoal I use a pair of pliers to remove the glass, add charcoal and replace glass.

[tatoosh]

Nice idea yerbua. I've been looking at those holes myself. I have moved the water pan out of its hole and putting the chips in some sort of aluminum container that will fit the side hole would be perfect. Thanks for sharing that!

[flbuckeye]

Apr 28, 2012 10:37:37 GMT -5 yerbua said:

Using chips with smokenator. I've started using a old aluminum glass for the chips. It fits in the side holes. Works perfectly versus foil packs and adding wood chips is easy, just dump more into the glass. It's hard to find chunks (other than hickory or mesquite) unless you want to order them and pay a fortune. If I need to add more charcoal I use a pair of pliers to remove the glass, add charcoal and replace glass.

Just found wood chunks at Wal Mart

www.walmart.com/ip/Western-Apple-Smoking-Wood-Chips/16213431

Cheap too

[alisacom]

Jul 26, 2013 8:09:36 GMT -5 flbuckeye said:

Apr 28, 2012 10:37:37 GMT -5 yerbua said:

Using chips with smokenator. I've started using a old aluminum glass for the chips. It fits in the side holes. Works perfectly versus foil packs and adding wood chips is easy, just dump more into the glass. It's hard to find chunks (other than hickory or mesquite) unless you want to order them and pay a fortune. If I need to add more charcoal I use a pair of pliers to remove the glass, add charcoal and replace glass.

Just found wood chunks at Wal Mart

www.walmart.com/ip/Western-Apple-Smoking-Wood-Chips/16213431

Cheap too

aromamediterraneo.es/shop/?lang=en

[arniesbbq]

Dec 11, 2015 10:29:28 GMT -5 alisacom said:

Jul 26, 2013 8:09:36 GMT -5 flbuckeye said:

Just found wood chunks at Wal Mart

www.walmart.com/ip/Western-Apple-Smoking-Wood-Chips/16213431

Cheap too

aromamediterraneo.es/shop/?lang=en

[arniesbbq]

Welcome!! Home Depot is also a good option for chunks. Larger bags for reasonable prices. They usually have hickory, mesquite and apple. Happy Smoking!!!

[ncsmoker]

Welcome yes you can you use wood chips. Soak them in water for 24 hours then wrap them in heavy duty foil and poke a few slits in the top with a knife. Try to soak enough chips for at least 6hrs of smoking and 1hr per pack.

I make my own bacon. Fill your SN with coals and then take 4 out and then get them lit and replace. The vents should be nearly closed. This will get the SN down to between 160 and 190 degrees depending on the outdoor temp. Smoke the bacon to an internal temp of 155. A Maverick ET-732 thermometer is a great help in keeping track of grill and meat temperatures. It is available through Amazon. Also get a good instant read thermometer when you smoke large hunks of meat like pork butt, turkey and brisket so you know that they are at the same temp through out. This will take again depending on the outdoors temp 6-10 hours. I assume you have a cure recipe that you will use on the bacon for 6 or 7 days. I can fill you in with more details if this interests you.

Amazon sells wood chunks if that would help you, don't know if shipping to the Philippines is possible with them.

Happy Holidays

Tom