British BBQ Society Forums

hi folks, got a really simple question for you... am I right in assuming that it would be ok to use wood chips in my UDS for shorter cooks like ribs, chicken etc, but that wood chunks are preferable for longer cooks like brisket or port shoulder?

If it is ok to use chips, is there any specific advise on how to set them out in the charcoal basket?

any advice much appreciated. thanks.

You can use chips, but in in a foil pouch they don't last that long, if you can break up some of the large chunks to thumbnail size, well soaked (they should absorb some water) they should last longer than chips, and be more cost effective than using larger chunks.

thanks Keith. So something like these here http://www.homebase.co.uk/webapp/wcs/st ... ber=593563 or these http://www.homebase.co.uk/webapp/wcs/st ... ber=916212 for example you would wrap in foil?

You can use chips, but if you have access to chunks then use them instead. Personally I can't stand using chips - soaked they take an age to get smouldering and only last 20 minutes or so, unsoaked they're gone even quicker. Good quality/size lumps will last over an hour and require no soaking

Edit - if you're not familiar with batoning wood then take a look on youtube, I've split up large chunks this way for smaller cooks

The Weber are still a bit one the small size, have a look at the YouTube vid heritage suggests. I usually hit it with something heavy and sharp all scientific like

I like chunks as well, I find chips always fall through the coal. Although a handfull of damp chips are good to calm down a hot fire.

The weber chunk bags are good for quite a few cooks http://www.garden4less.co.uk/proddetail ... tAodvyEARA

Or ive heard this place is good but ive never tried them

http://bbqsmokingwood.co.uk/

I did read that if you get your own wood you shouldn't use the bark as this contains nasty flavors that can mess up your meat.

The supplier I get wood from sends chunks with bark on and I've not noticed any ill effect on flavour

YetiDave wrote:The supplier I get wood from sends chunks with bark on and I've not noticed any ill effect on flavour

Ha ha ha...if its a proper dried out piece of wood from a serious company I would risk it, I was meaning a lump you got off your dad who was trimming his apple tree

Thank you all. very, very helpful

I personally prefer to use chunks, both for short or long cooks.
Two chunks about the size of half your clenched fist set in the unlit charcoal and one chunk the same size set on the lit coals, I find is just about right, but I mainly use Apple or Cherry, a stronger smoking wood such as Oak etc, I would use slightly less.
Si