Howdy howdy

[TejasMike]

Hello from north Texas.  Ordered my #2 yesterday and can't wait!   It'll be replacing am old side box smoker that never gets used due to time constraints.   Already have some ribs and brisket waiting for it to show up!

Have a question for you gurus.... Are wood chips ok to use?  Instead of chunks?   I chipped/shredded a couple pecans and oak trees a few weeks ago and basically have about 1500lbs of shredded wood sitting at the back of my property.   

Thanks and looking forward to getting started!

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[elkins20]

Hey Mike, welcome from Kansas City, I foresee a lot of good bbq coming your way. If you get time you might add your name and city on your signature line. We are a pretty friendly bunch around here and like to know who we are talking to. Don't forget to season your #2 upon arrival and good luck on your first smoke. I just started curing a pork bellie going to try my hand at home made bacon. Oh and if you are a pork rib fan you will love the ones you will produce in your smoker.   
Sorry missed your question, yes you can use chips especially on a cold smoke. You might need to foil the bottom if you did not get the chip screen. Also was this green when you chipped it? As it might need to cure a little while but will let some of the others chime in on that part. As if too green will leave kind of a bitter taste.

[Bebe]

Hi Mike
Yes, you can use chips... if they are too small you can buy that fancy firebox screen (which, btw, you don't need) of use some aluminium foil to make a 'cup' (don't wrap it)... as a matter of fact, make a cup for any wood, easier to clean up
If they are just a couple of weeks old they might too green though....

[smokeasaurus]

Welcome Mike. I used chips last night in my Smokin-It for a chicken cook and I was pleasantly surprised how well they work. Of course the best way to go are the small chunks (smokinlicous)......let that 1500 lbs of pecan chips dry up and season and you will be set for smoke for a while..............

[TexasSMK]

Welcome Mike, this is a great forum to learn, and to share knowledge.  I had never smoked before, and already feel like a pro.  I attribute that to all the people on this site.  That is a lot of wood chips-your #2 will still be standing when all that wood is gone. 

[swthorpe]

Welcome from Delaware, Mike!   You will love your #2 ... I know I do!  Cheers

[AlinMA]

Welcome from Eastern MA....I too moved from an offset to the SI and couldn't be happier.
Great smoker, great company and a great forum!

[drains]

Welcome from East Texas! You have a lot of good food and fun ahead of you. I always recommend a big ol' pork butt as the first smoke. Its a long smoke and the results are very tasty. Also helps season the smoker really good. Good luck!

[Hulk]

Welcome Mike
Chips or chunks is a regular discussion around here.  Nobody is right and nobody is wrong it's all what works for you. I use chips and have had amazing results. I use about 1.5 ounces for ribs and around 3 ounces for brisket and shoulder.  I make a foil boat to put the wood in and in the smoker box it goes. Be sure to use high quality chips, the box store stuff will just ignite, and never soak the chips.
Have fun and stay on the forum. I got my #2 in May and all the advice I've gotten here has allowed me to turn out some amazing Q.  Hell, I have to buy extra because the neighbors expect samplers when I'm done. 

[gregbooras]

Welcome to the Lazy Q club and Saint Augustine Florida.

Also a happy #2 Owner!

Greg

[TejasMike]

Thanks guys.   We used to do a bunch of party's and I'd make 4 or 5 full size briskets on my offset but these days it's just family and a few friends.   Hoping a little "set it and forget it" bbq will do the trick.

Ordered a remote thermometer and got shipping notification in the 2!

Hopefully I'll be suffering from the meat sweats by Thursday dinner

[Grampy]

Welcome from SW Arkansas!

[elkins20]

Thanks guys.   We used to do a bunch of party's and I'd make 4 or 5 full size briskets on my offset but these days it's just family and a few friends.   Hoping a little "set it and forget it" bbq will do the trick.

Ordered a remote thermometer and got shipping notification in the 2!

Also Mike get a scale to weigh your wood on.

Hopefully I'll be suffering from the meat sweats by Thursday dinner

[elkins20]

Interesting reading: http://smokinitforums.com/index.php?topic=999.0
This was posted by Tony/DivotMaker...

[DivotMaker]

Welcome, and a great big Texas "Congrats" Mike!  We're practically neighbors!  You can do a 12-14 lb packer brisket, without cutting it, in the #2.  Just watch the length when you buy (you know how they are...long and lean, or short and fat).  You'll love the Lazy Q lifestyle, and you'll find you use it a bunch more! 

Folks moving to the SI from traditional smokers have to let go a few old techniques, mainly watching temps the whole smoke, and all the tending (mopping, foiling, spritzing, etc...).  You'll also have to find a good hobby to have fun with while your SI is doing all the work!