I have 3 full bags of regular wood chips I purchased last summer that I don't want to go to waste. Any recommendations on how to use regular chips??
147417
You can use the chips, however, you may want to grind them down to almost saw dust which works perfectly with this smoker. Saw dust might be a little harsh but you don't want them to be chunky!
147418
Can you break them down a little? Because the ones that go in this smoker are more like slivers. And you don't need much, just a couple of tablespoons. Good luck!
147419
If you cut down the wood chip to a small size you will be able to use them in the nordic smoker
862215
Yes, I have. I used a table fork to turn meat while browning, and that did leave little chips. Now I only use wooden spoons. So far, the chips have not enlarged and it's been a few years.
1440234
Umm, interesting! I left most of my products, cereals, crackers in their original wax type bags. For some cereals that I had placed into zip type bags, I buy what is cheap, on sale and mostly the freezer type, I just left them in those bags! I never had that issue nor did a friend of mine who also has a brisker.
437910
yes, you need to use compostable bags, throw them away with their content and they will dissolve in the compost with the food scraps, I use the BioBag but any compostable bag will do
1800913
Yes put the moist wood chips in a foil pan on the bottom of grill. I believe the directions are in the instruction book that comes with the grill. My favorite is apple wood
1272161
You should discard each bag after a single use. I like them very much -- just follow the instructions on the bag.
469839
I never used soaked wood chips but char broil has a full time chat service person on their website where you can ask questions like that.
613547
I've used both Herbal Moth Away sachets and cedar chip bags. They both need yearly replacement but I like how easy the sachets work into clothes and linens.
1408482
You need granulated wood chips. The space allotted is very small and larger chips won't smoke properly. I do not know of another source for this size chips and we're happy with their products.
1221265
Hi Kathy:Contact the manufacturer directly. The chips last for about 1 year, but longevity is influenced by the specific viscosity of the essential oils that you are using. I own 3 of their hand made wood and clay models and they work well. I've had a few chips go bad while under warranty and they sent out new chips promptly.
338052
Yes but watch the heat. Like the other response I mix lump charcole and wood chips.great smoke flavor.
102334
I buy my chips from my megamart in applewood, mesquite, oak, hickory, pecan , etc., in plastic bags of about 16-24 oz. I have had some bags for nearly 5 years and they don't lose their 'smell' or effectiveness. Incidentally, these bags cost around $2, a far cry from what Cameron charges!Jay
1271950
I agree the capacity is about 3 cups. I switched to a larger wood chip and I soak them in water over night to slow the burning of the chips. Now the chips tend to smoke for about 1 1/2 hours. I typically only smoke for 2 hours any way then wrap the meat in foil to let it slow cook and save moisture.
1170113
No, I use charcoal and then add hardwood "chunks" (not chips) that I purchase from a Walmart and they really add to the flavor of the meat I smoke in my Dyna-Glo. Just be sure and soak them in water for a couple of hours before you get started. That way they will smolder rather than burn up. You can get hickory, mesquite, cherry, apple, and other hardwood chunks for different flavors.
773915
I just made sweet potato chips yesterday. I sliced them as thinly as I could, rubbed olive oil on them, and sprinkled some with sea salt and some with cinnamon. I dried them for about 11 hours, I think. They're pretty good, but I think that if I could have gotten them thinner they might have been better. They're very crunchy, but "hard" crunchy. This might be the norm for sweet potato chips, as packaged ones I've had are certainly harder than potato chips. I'm going to look for suggestions for better results, but I think this was a successful first try.
1449114
Yes, I've used both chips and chunks-works fine. Chunks are better for longer smoking time. I also put a lump or two of regular charcoal in there (it is supposed to help create the smoke ring on the meat). Be conservative with the wood chips/chunks-(it doesn't take as much as you think).
951781
You could try the woodchips sold at most big box hardware stores. Find it with the charcoal.