How to use Wood Chips on your Charcoal Grill or Smoker | Grilling Tips
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- Опубликовано: 9 июл 2024
- Let's spend a couple of minutes answering some quick questions about how to grill using wood chips on your charcoal grill or smoker:
►What are wood chips?
Small pieces of hardwood used for additional smoke flavor when grilling or smoking.
►Why should you use wood chips?
They are a simple way to add smoke flavors when grilling directly over the coals. Grilling with wood chips adds quite a bit of smoke flavor to foods that you'd be grilling for 10-20 minutes or so. You'll pick up that wood-fired flavor on your food quickly.
►How can you use wood chips on your charcoal grill?
Heat up your charcoal until it's glowing. Sprinkle them on the hot embers, careful not to pile them all together. They will start to burn immediately, creating a nice smoke. Grill with the wood chips right away.
►Should I soak the wood chips?
We recommend NOT to soak them. They will last longer, but you'll create lots of steam and potentially lower the temperature of your embers as well. Your food may be close to fully cooked by the time the steam evaporates and start to smolder.
This video is in partnership with Western Premium BBQ Products, their RUclips channel is right here ►► / westernbbqproducts
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Хобби
Do you use wood chips for grilling or smoking?
Nop...living in apartment. No grilling possible. :D
I normally just grill and add wood chips.
yep halfway when its done add few chips
Very helpful glad u threw in comment about not soaking chips. That's exactly what I was looking for. Great pro tip on making foil packet!
I love a word packet makes the food smoky flavor. Add a couple of drops of water to the packet. I like that too.
I've soaked chips for years with excellent results. Just use a pie pan uncovered above your coals. Slowly smokes without over doing. The extra moisture he mentions is a myth. It does not make your cooking time longer. Now, I do like his packet method. A lot actually. Will be giving that a try for sure. Lots of methods out there. Over all still a great video.
Thanks for sharing!
Thank you! I have been doing the same thing for years too and never had any problem with soaking my chips, but the packet is what I want to try and see how I like it, it looks like it would work great.
Some good tips here. Nice work
Glad you think so!
Very helpful, this is exactly what I was looking for.
Thanks!
Excellent to the point thank you bud
Appreciate the feedback
Great tips Brad!
Thanks brother
Really appreciate this video. Thanks from London England
Glad it was helpful!
Thanks for the tip. I'll try it this weekend.....
Keep me posted!
This video is exactly what I needed. Thanks for the info!
Glad it was helpful!
This comment is exactly what I felt. Thanks for writing it.
@@richard_anaya This reply on the comment what I felt. Thanks for writing it.
Amazing video! Exactly what i was looking for. You sir earned a subscriber!
Thank you sir
Same here!
Very good info . Thanks man
You bet
Thank you very helpful 😁👍🏾
Awesome thank you 🙏
I was planning on soaking them glad I watched the video, thank you.
Glad I could help!
Thank you!!!
You're welcome!
Thanks for the video
Absolutely
Thank you for the tip on the smoke bomb method
Absolutely!
Thanks for the tip.....
Thanks
Good to mention not soaking the chips. Someone told me they did, citing the chips last longer and don't burn off right away. I tried it once.... as I said, once.
One of my favorite chips to use for steak has been Pecan. Such a wonderful flavor, but I'm also a fond of Apple and Cherry too.
Pecan + steak is a sleeper combo!
Spot on with the steak and pecan. That shows experience right there haha. I do prefer cherry on ribs. Or apple too.
@@KevinSmith-dq9tz I agree with your choices too! Good minds
Thank you for the knowledge!! This weekend, I’ll be smoking some short ribs. It’s about a seven hour process, according to the recipe. how long should I feed smoke for the meat to get that smoke flavor a few hours or the whole time? Appreciate you, sir.
Sorry I didn't see this sooner. The longer you can, the better. For a 7-hour cook I would highly consider using wood chunks over wood chips, if possible. They will produce a smoke flavor for much longer.
thank you!!! was wondering about soaking chips because I worked at a place that did that and had it under gas pilots. I love charcoal alot. thanks for the video
Appreciate your feedback thank you!
Good vid. Would be nice to see the smoke packets in action!
Coming very soon!
Where did you put that foil smoke bomb in charcoal grill? over the coals? side of the coals? or top of the steel grill?
Right on the coals
Can you use the foil method on charcoal grill too, or just the gas grill? I would imagine you could, but for longer cooks.
Yes definitely for charcoal too!
Hello there. Im wondering if i want to smoke something for longer than should i soak chips or rather add it later during cook time? thank you, will definitely try your recommendations for burgers and fast grillings.
You can do it 2 ways, soak some so that the smoke is delayed, or add more chips when you need to.
@@ChilesandSmoke thank you :)
I have a metal box with holes in it that acts like the foil pack. I'm using an offset smoker, and am a beginner, should i put the chips in the grill compartment and just let them heat up, will they then smoke? Im confused on how I will get them to heat and light. Should i ignite the chips as well?
I’ll be very honest, with an offset I do not believe you need a wood chip box. You’ll get plenty of smoke flavor from the wood. This is really designed for gas, charcoal, or pellet grills that can’t compete with offset smoke flavor.
How does the wood chip packets work? You place them on the coals or above on the grill itself? I'd imagine the grill, but kinda new to this, so...hehe.
Right on the coals, and it burns the woodchips inside the foil. The holes in the foil allow the smoke to escape
A helpful video.
Thank you.
You're welcome!
So if you place the chips in a aluminum foil bag, how will the chips ignite or burn if there wrapped in the foil?
The heat transfers through and warms up the chips. They end up burning slower than if they were tossed directly on the coals.
Are wood chips better when cooking chicken in direct heat or indirect heat?
I will use a foil pack when using indirect, and wood chips for direct. Depends if I’m going to grill or smoke.
Excellent video...thanks for sharing!
Appreciate ya
Hello, I saw a warning about emissions when using this? Is it something I should worry about?
No, it’s absolutely minimal
@@ChilesandSmoke Thank you!
What about Wood Chunks? Oak Pecan Mesquite?
Check out this video I made for Western: ruclips.net/video/1VX7RsPGRVc/видео.html
Question would this method work in oven
I would not recommend it
Will adding the wood chips prolong your available cooking time? I find that my grill is cooling down to fast.
I throw them in right as I start
I get a longer and hotter fire with plenty of natural lump charcoal, also don’t close down vents to much or fire will slow and cool off.
Check your air flow
" By that time your food might already be cooked. That wouldn't be very good." Lmao
😂
Great, simple explanation of what to do with my wood chips. There was a note in the video to use a foil packet for cold smoking, but no explanation. How do you get smoke from a foil packet without fire? I use a pellet tube for cold smoking and ignite the pellets.
I was saving that for a different video! Good question. You still need to ignite the chips and will have to perforate the foil much more. I highly recommend a pellet tube or smoker box over foil though, better airflow.
They say you need to soak it for 30mints. Is it a must?
“They” are incorrect. Do not soak chips.
So why do they say soak them? And that’s said by a grill expert. I’m going to try your set up with foil first
Many people don't research the methods they are taught, they just know what they know to be true. There are quite a few scientific studies that discusses the process of combustion and what hydration does to the wood. I have a short video that discusses why you shouldn't soak the chips here: ruclips.net/video/yv0kJzmIgro/видео.html
i soak my chips in sprite or 7up, it taste amazing
Cool!
Ah yess bbq something all men can enjoy
Absolutely
Royal
Thx
tongging or toungueing hot dogs? Either way, it's a phrase, not a word. : )
Hahaha
You had me right up until you used a sharpie on the foil. If I don't even use lighter fluid, why would I want to add any sort of weird chemicals like ink to the mix..??
You can choose to omit the Sharpie.
I prefer a charcoal grill
Same!
Tonging dogs lol
🤪
Why does it say soak 1hr b4 on the back of the pkg?
None of my bags say that. Even if it did, it’s been very disproven by science.
Noooo! Not on a beautiful steak! On ribs, brisket, many things, but don't ruin a great steak with woodsmoke!
Wait… you’re saying to not use smoke for steak? That’s a first for me, but you do you. No judgement.
@@ChilesandSmoke The only smoke I like on my steak is from the dripping grease on the flavor bars. Same with prime rib. IMO, woodsmoke interferes with steak. It seems incongruous, but it is what it is to me. Love smoked ribs, brisket, sausage, chicken, turkey, cheeses. Not steak. Steak needs the abundant juicy smoke that comes from a righteous sear. And salt. That's it.
@@tedthompson2163 That's the fun with grilling, there are a lot of tasty ways to cook. Cheers!
He's right though. A tiny bit of pecan smoke goes a long ways. It's those little tricks that separates the champions. 😁