Cook Times

[old sarge]

Too be sure the food looks great.

[BedouinBob]

Well, here's one more last thought on this line. In the attached picture you see the chips box after the meat loaf smoke. It was done at 140 for 30 minutes and the balance of the 3.5 hours at 225. I was surprised that it wasn't all ash. I am wondering if, because of altitude the chips don't smoke as much. Thoughts?

[SuperDave]

Bob, have you always used that chip screen for those size of wood chips?  That sure doesn't look right to me.  I wonder if running it at 140 warmed the box enough that the element only had to come on in short spurts to achieve the 225 and maintain it. 

[DivotMaker]

Pretty big "chips," Bob.  I've actually never seen chips that big, which probably explains your lack of burn.  Chunks won't burn right with the chip screen in, and many of those are certainly more like chunks than chips.

[TmanEater]

Pretty big "chips," Bob.  I've actually never seen chips that big, which probably explains your lack of burn.  Chunks won't burn right with the chip screen in, and many of those are certainly more like chunks than chips.

I've burned chunks multiple times with my chip screen in and generally don't have issues with the wood being mostly or all ash when the smoke is complete.

[Barrel99]

Those chips look like what I get from Home Depot. Pretty big size.

[BedouinBob]

I didn't consider chip size. Good call Arnie, these actually came from HD. Want to use these up before Maine hardwood. I'll try without the screen and see how it goes.

[SuperDave]

Pretty big "chips," Bob.  I've actually never seen chips that big, which probably explains your lack of burn.  Chunks won't burn right with the chip screen in, and many of those are certainly more like chunks than chips.

I've burned chunks multiple times with my chip screen in and generally don't have issues with the wood being mostly or all ash when the smoke is complete.

Do you do a ramp up on your heat?  I'm still thinking that Bob's ramp up might have put enough insulation on the chips to get them from fully burning.

[Pork Belly]

Using chips without the screen can allow them to drop through and come into direct contact with the heating element. That may cause you some combustion issues.

[NDKoze]

I have some Charbroil Oak Barrel chips that are pretty big chips too and I had the same problems with them not getting much smoke out of them with the chip insert in there. The next time I use them, I think I will try without the chip insert. I would say 90% of the chips would not go through the screen. I'll just pick out the bigger chips so I don't have to worry about the 10% of smaller ones.

[Barrel99]

Also, make sure the chips are near the back of the smoker where the element gives the most heat. I have experimented with chips and pellets and for me decided they are not worth using. Stick to the chunks and try the Maine products. They will turn to ash if near the hot part of the element.

[SuperDave]

On my model 4, the hot spot is in the middle of the "V" of the "M" shaped element.  And just for fun, I had a successful result with a foiled chunk set at the bottom of the wood pan (without opening the door). 

[NDKoze]

I definitely use mostly chunks. But there is a purpose for chips and that is for low temp smokes where there is not enough heat to get chunks smoldering.

You can cut your chunks down, but then they are just chips right?

My element is definitely a little hotter toward the back, so on low temp smokes I put my chips toward the back.

[Barrel99]

FYI. I just put up a new topic on chunk placement.

http://smokinitforums.com/index.php?topic=2773.0

[DivotMaker]

Tony, my comment about chunks not burning well with the chip screen was based on several user comments, over time.  I only use chunks, and don't have a chip screen, so I was just passing-along what others have said.