Chip Screenu

[Ken]

I just started using a chip screen to even out the burn.  That part works great.  It seems as though I’ve lost much of the smokey flavor though.  Everything seems much milder. Is this real or just my imagination?

 

[barelfly]

I don’t have a chip screen, so can’t comment on that. But, did you replicate the exact cook? Same wood, temp, time and meat when comparing?

Or, the previous could have been a bit different because wood didn’t smolder and burned a bit hotter? That may be the difference, but maybe not.

I have used foil boats during cooks, but I don’t know if I recognized a milder smoke or not.

 

[Ken]

I did a 6.5 pound pork butt and 7 pounds of SLC ribs.  I don't have a direct comparison but I used 3oz of a hickory/cherry blend for both.  They just didn't seem to have as much smoke flavor as I was expecting.  It might just be me.  The wood burned great.

 

[Newsmoke]

How do I use a chip screen with wood chunks. My first smoke without screen I noticed a large puff of smoke out the vent hole. Newbie

 

[Ken]

Just buy the screen sized for your unit and drop it in the box.  Proceed as usual after that.

 

[LarryD]

If you don't have a chip screen, don't spend the money on it as it's not needed.  Just make a double-thick layer of aluminum foil and put it in the bottom of the smoke box.  Poke smaller, skewer, sized holes where the ones are in the smoke box.  You're done.  Now you can use chunks or chips and it's unlikely your wood will catch on fire and cause the 'burp' or that anything will fall onto the element.  Use the money you saved to buy our next beer or other beverage of choice. 

 

[Ken]

My personal experience was good and bad. Consistency was the problem. The screen solved that for me.

 

[Lonzinomaker]

I use trays I made out of aluminum flashing. Works well, formed with vise grips and scissors, last forever.