I think when you get to hockey puck size wood 1 inch thick, soaking for 30mins helps slow it down to fully get a 360 degree puck burning/smoking action.
In a metal pan in an electric smoker, cooking low and slow 225F, should the wood chips cook down to ash or just become black, and does it make a difference? I'm only getting my chips, the smaller ones, to turn black after about an hour. The larger chips are just dark brown or not even started. I do set it for 275 for the first 10 minutes until I see smoke being produced. At a higher temperature while seasoning the smoker, the chips did turn to ash. Edit: note the vents are fully open and those are temperatures on the grate.
With electric smokers, it's best to read the manufactures instructions to see how often to replace the wood chips. On a gas grill, we replace them every 35-40 minutes. They will often be black, no ash.
Great video thanks for the info. So the smoke box don't have to be right over direct fire for the chips to start smoking? Like I don't have to take my flavorizer bars off correct? or put the smoke box underneath my grill grates?
@@CowboyCharcoal hey I tried using a smoke box this weekend and the wood chips just doesn't want to light even if I put it on top of the grill grates on direct heat. I had to take off my grates and put the box on the flavorizer bars and it still barely smoked and took like 10-15 mins to light. Do you have any suggestions.
@@zoulzopanyou can use a gas torch for start burning, but be careful. I prefer to soak the wood chips for 5 minutes and. This simply helps keep the wood chips from burning, because while the bottom or side layer is smoldering, the rest of the wood chips are not dry enough for a flame. In my personal opinion and experience.
@@CowboyCharcoal I tried not to soak them on a gas bbq and it catches fire very quickly and I waste them straight away as the flame gets super high. I think moiste them at least prevent them from burning straight away.
No, you do not. We have tons of gloves on hand for these videos and a wash station near by, but there is no reason you would need to wear gloves when handling wood chips.
No. Wood chips work best with Gas Grills. NOT charcoal grills. Wood CHUNKS are what you want for charcoal grills. They burn longer and give better flavor with the charcoals. You’re wasting time and money using wood chips in charcoal grills because they will flame out quicker than on a gas grill. Also, do yourselves a favor and just invest in a dedicated smoker box. The makeshift tin foil/aluminum tray stuff are inefficient and not practical at all. Yeah they’re good for having a “smoker” in a pinch. But as a permanent solution? Absolutely not. Just go buy a dedicated smoker box.
This has been by far the most informative TH-cam video I have seen to date 👌🏼 well done
Great video. Informative, quick and to the point. Easy to watch.
Glad you liked it!
used them on a gas grill and they did great...bought two bags and I am very pleased!
What flavor did you try?
Great video. The debate on soaking chips never seems to end. Made no sense to me. It’s nice to hear Cowboys opinion.
Theres no right way to grill, we just happen to think our way is best 🤠
I think when you get to hockey puck size wood 1 inch thick, soaking for 30mins helps slow it down to fully get a 360 degree puck burning/smoking action.
nice pizza oven in the background!
"You're dealing with wood and fire..." Ha. I loved that remark. Good video, thanks.
Thanks!
Thanks for the lesson Sir
Excellent video 👍🏻
Cheers!
If you’re using a charcoal bbq at what point do you add the smoke box? And is it best to add the smoke box to the charcoal or on the grill? TIA
In a metal pan in an electric smoker, cooking low and slow 225F, should the wood chips cook down to ash or just become black, and does it make a difference?
I'm only getting my chips, the smaller ones, to turn black after about an hour. The larger chips are just dark brown or not even started. I do set it for 275 for the first 10 minutes until I see smoke being produced. At a higher temperature while seasoning the smoker, the chips did turn to ash.
Edit: note the vents are fully open and those are temperatures on the grate.
With electric smokers, it's best to read the manufactures instructions to see how often to replace the wood chips. On a gas grill, we replace them every 35-40 minutes. They will often be black, no ash.
Do you need logs with wood chips
At what temperature on a gas grill do the wood chips start to smoke? If I'm cooking at 250, is there a chance they won't smoke?
They should smoke as long as you put the chips directly over the burner. If they start to ignite just move them away from the fire and cover.
I’m allergic to paprika… dont these have spices integrated?? If not I’ll buy immediately
Great video thanks for the info. So the smoke box don't have to be right over direct fire for the chips to start smoking? Like I don't have to take my flavorizer bars off correct? or put the smoke box underneath my grill grates?
You want to set your smoker box right over the grill grates on the direct heat. Wait just a few minutes, and they should start producing smoke.
@@CowboyCharcoal hey I tried using a smoke box this weekend and the wood chips just doesn't want to light even if I put it on top of the grill grates on direct heat. I had to take off my grates and put the box on the flavorizer bars and it still barely smoked and took like 10-15 mins to light. Do you have any suggestions.
@@zoulzopanyou can use a gas torch for start burning, but be careful. I prefer to soak the wood chips for 5 minutes and. This simply helps keep the wood chips from burning, because while the bottom or side layer is smoldering, the rest of the wood chips are not dry enough for a flame. In my personal opinion and experience.
@@mystories5139 if I am having trouble burning the wood, shouldn't I not soak the chips then?
very interesting. I am wondering why weber says to soak the woodchips then? Is this because theirs are different to cowboy's?
A lot of places still say to soak wood chips. However, we find that unless its an electric smoker, the smoke (not steam) from dry chips is better.
@@CowboyCharcoal I tried not to soak them on a gas bbq and it catches fire very quickly and I waste them straight away as the flame gets super high. I think moiste them at least prevent them from burning straight away.
very nice
Thanks
What about chips on a charcoal Kamado or Big Green Egg? Can you just make a boat and put on top?
I have a similar question
Did the wood chips on the grill even start to smoke!?
Educational. Do you need to wear gloves when handling wood chips?
No, you do not. We have tons of gloves on hand for these videos and a wash station near by, but there is no reason you would need to wear gloves when handling wood chips.
Tell me u have money without telling me . Good video. Thanks
not a complete guide, the gas grill chips never smoked. and if you cook at 250 F, what happens to smoke in gas grill?
Ok so why do some people put a pan of water with the chips?
To slow the process. Depends on grill type.
@FaithNoFear00 Thanks for that reply. Definitely new to the grilling realm.
he said people don't think you can use wood on charcoal? that's not remotely true it's how all the smokers operate
"Wood chips will last as hot as your fire is" .... um, what the fuck does that even mean?!
They burn fast without any smoke
Been smoking for 30+ years. Please dont do what this guy is telling you.
Care to elaborate?
Would love to hear more and a different way of doing things. Just because you do something for a long time, it doesn’t mean it was done right.
6 months and still no rebuttal... I'm gonna try it
Maybe he has replies turned off. Unfortunately the world may never know...
Tried this method, food was good and i survived... would like to know the opposition because I like to research.
No. Wood chips work best with Gas Grills. NOT charcoal grills. Wood CHUNKS are what you want for charcoal grills. They burn longer and give better flavor with the charcoals. You’re wasting time and money using wood chips in charcoal grills because they will flame out quicker than on a gas grill. Also, do yourselves a favor and just invest in a dedicated smoker box. The makeshift tin foil/aluminum tray stuff are inefficient and not practical at all. Yeah they’re good for having a “smoker” in a pinch. But as a permanent solution? Absolutely not. Just go buy a dedicated smoker box.
Use your brain. Experiment with what you have. I think that’s his point. You don’t have to spend $ on another tool.
Great video but the gloves make me not trust you. Just sayin.