Make splits into smoker chips?

I spent the day with my 50 year old son yesterday and he is definitely into smoking his roasts. He has been using pecan chips that he paid way too much for as his smoking wood, but it looked like so many coarse chips from a log or branch chipper to me. I have some apple and some cherry he would like to try but mine are in the form of seasoned splits. Any suggestions how to turn what I have into something he can use? I was considering cutting what I have into kindling and then cutting the bunch of kindling on my cutoff saw to maybe 1 inch long pieces.

 

I do it all the time. A hatchet works great.

 

I guess it serves me right thinking power tools.

 

I cut some willow (yes, can actually be used for smoking!) "pucks" off of local trees with the chainsaw, probably 4" rounds, and about 2" high. Then you can chip or chunk as you see fit with a hatchet or hammer/machette. I mean, I wouldn't go into business doing it that way, but won't take long to get a couple lbs in a bag for your son.

 

Holy cow! Now i know why you have that user name. eek

A couple years back, I asked my son for a little hickory (shagbark) and he brought up some nice limb pieces that I also split into strips (sort of) and used for adding to the charcoal grill. Still have some of it left and have resisted the temptation of just burning it in the stove.
Pecan would really be interesting, I bet.

 

Use my miter saw for cuttin up my smoking chunks.

 

He tells me the flavor from pecan is a mild subtle flavor that he likes.

 

Pecan is a nice smoke wood flavor. Plenty of old groves of them around here with no shortage of branches after a thunderstorm.

I've used a 6x6 block to take up space on the splitter foot and process cookies into smoker chunks

 

I either toss small splits in or cut some pucks and use that, never really messed with chips.

 

Last year we had some tree maintenance guys come and fell + chip some great smoking wood just over my fence. A giant pile of perfect smoker wood has been there all year unnoticed and unappreciated. Bit late now I think, but I'll see how I go with some this summer.

 

I've never used "chips" when smoking stuff in my Weber Smokey Mountain charcoal smoker. I like to add one or two fist-sized chunks of wood to the charcoal layer. By using the larger chunks-o-wood, it takes longer to burn them up, yielding more smoke. I can see how chips could be handy if you're using an electric smoker with some sort of heating element cooking chips in a steel pan. I just use one of my chainsaws to chunk up a branch (or large split) into the pieces I use in the smoker. I've used mulberry, apple, hickory, and even ash.

 

One of the keys to good smoking wood is to hack it from very small splits... get a split about 12 in x 2 in then chop around the corners to open it up like a pine cone then chop it in half lengths. Soak 4 or 5 of these in water for 4 hours before starting the smoker and pitch them on the coals when they are ready to cook. Let your meat warm up on a plate on the counter for 30 to 40 minutes. Wait until the smoke billows from your cooker, and put the room temperature meat on. Cold meat will take an acrid taste if put with warm smoke.

 

I use our smoker pretty routinely. We all love the flavor of smoked food.

For smoking chips, I usually just keep splitting a suitable (Cherry, Apple, hickory, maple, etc) firewood split till I have a bunch of pencil thin "splits". Then I use a hatchet to cut them into ~ 2" long segments. Soak them in water before using them and enjoy the food.

 

One thing I will say about small chips, is they work good depending on the situation. I tried (and succeeded) smoking hard boiled eggs that had been shelled. Just 4-5 briquettes in a small charcoal grill, eggs in a small deep fryer basket, and a handful of chips with 15 minutes on the clock.

It was a heavy dirty smoke, but man oh man, if you like heavy smoke flavor, this works. You never had potato salad or deviled eggs so good. For just a hint of smoke, five minutes would probably work too. My better half said they were too smoky for her.

 

The smoker he is using has a propane tank attached so that may be why he is avoiding the larger chunks.

 

My smoker has a propane tank and I use chucks with no problem. I just put my chunks in a cast iron pan on top of the chip pan, this way no flame ups.

 

I used to use chips long ago. But being a cheapskate I switched to making my own chunks. Got lots of fruit wood, oak, hickory, etc. I will add that I use a little stihl 180c with cheap vegetable oil for bar oil for cutting smoker chunks. I know the contamination from bar oil must be minimal but, with the way that stuff smells I don't want it getting in my grub.

 

I always use chunks. I cut disks about 2 inches thick. Then just smash them with a hammer or hatchet. Watch your face. Funny, we all worry about chainsaw safety, but smashing up a thin round that pops into yer face also sucks. Easy to get yourself invited to a great bbq if you bring a bag of hickory or maple chunks as a gift!

 

I believe Pecan has the best flavor for smoking meat.
Beef over Pecan, the best. Burgers or steaks.
When you can taste the Pecan smoke in the air, it's time to put the meat on.
Yes, taste the smoke ! Its a sweet flavor