British BBQ Society Forums

Hi, I have just purchased my first smoker and am itching to try it out. I have been looking for woods to use on this and the only thing I can find locally chips. I found a link to some chunks but am just wondering on quantity

http://www.socal.co.uk/BBQ_Accessories/ ... /295/18000

Has anyone experience of either of these? I must admit I like the idea of chunks more, but am concerned that 5lb of chunks isnt going to last very long

Has anyone had any experience with chips/chunks?

For the record I am looking to slow smoke a rack of ribs

Thanks in advance

Great forum by the way, some really good advice

I have a few of those bags and must admit that seems pretty expensive. I don't know if your in the UK or not but if you can check out you local homebase..
http://www.homebase.co.uk/webapp/wcs/st ... ext%3ECHIP
Plus you'd save yourself a few quit P&P!

Those bags for around £5-£6 (depending on the wood) are pretty good value imo, I must have done 10 smokes so far and still have another 3 or 4 left in a bag.

Although you may be cooking for hours and hours, you don't need throw chips on non stop, I tend to use 2 handful'ls of those, wrapped in silver foil, added to the fire about 30 mins apart as soon as I put the food on.
I'm still learning though, one of these clever guys may correct me

Thanks very much for the info and the tip on the foil as well, I am in the uk and have a homebase a couple of miles away.

Would be interested to see peoples opinions on chips vs chunks etc, chips seem to be quite common so I wonder if they are the more popular, or if its just that the proper smokers are just not as big a market ?

Thanks again!

I prefer chunks but when I can't find them or I want to try something different I use BBQSDelight pellets, work well and available all over the Internet. When using chunks it's generally native woods like oak, ash and apple, mainly because I can get them for free. I have used the Weber chunks in the link and would reckon on 10+ rib cooks from one bag.

Thanks guys,some great info here,

So looking at about 2-3 chunks per smoke for ribs? I was thinking apple wood for the ribs, rub the meat the day before 3 hour smoke, then half hour in tinfoil with apple juice then half our uncovered.

Will do a bit more research prior to firing up tho

Thanks again

Yes 2 - 3 golf ball sized chunks for ribs is a good starting point. Purely personal preference on tinfoil, I don't use it, others do, I reckon it could be a 50/50 split. Don't rub ribs too far in advance unless you like them to taste like bacon, I aim for 4 to 6 hours but no more than 8, remember theres not much meat there compared to a chicken or pork shoulder.

Thanks a lot I will def bare that in mind!