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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Wood chip sizes
Hello there Smoky
Well I'm probably going to strike a nerve with you but I have to ask some questions only to have a better understand my bbq. Well I've read your stuff on wood and all of that you asked me to read... Infact My bbq is turning out great... I've made several modification to my smoker . I moved the chimney and made it a 2" instead of 3" sealed my smoker... (I have a new brafles very leaky) all has helped to keep me from tending to my coals as much...but getting to my questions... IM using apple wood and start a fire in a separate pit and only take the embers that are burnt all the way down so I don't over smoke my meat... well the embers are so small that they fall through the grate and in to the ashes.I've tried to keep bigger pieces but they billowing white smoke and I'm sure Its not supposed to do that... any advice or did I miss take some of your advice and reading. would charcoal have the same effect and last longer than wood? and is the heat more consistent ?
Thank you for your time,
Mike A.K.A "Fish Tank"
Hi Mike,
That's what I'm here for.
You are probably not cutting your wood into proper sizes before burning. Too small and you get ashes, too large and you get chunks almost too big to use. The wood should have about 5 times the dimensions that you want to go into the grill.
Charcoal briquettes do last longer because they have mineral coal in them, but therefore, they don't make as good a flavor. Lump charcoal works well.
Have fun
Smoky
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