Problem w/ wood chips for smoker

[mnvikes32]

Lately, I've had problems where the wood chips will be smoking but after 2 hours it stops. There are still wood chips but they are black and won't smoke anymore. Any tips on how to prevent this so I don't have to refill the box every 2 hours? I have a gas smoker.

Thanks!

[SkunkedAgain]

Tin foil can help.

[reinhard1]

tin foil with holes or a smoke box is a good idea. dont realy know the amount of chips you use ect. here is my thought in general while using chips. you need to replenish the wood chips when they stop smoking whether its 15 minuts or every hour or two. every smoker is different so my advice is just what i do.

i keep adding wood chips to the smoker for about half the time of the cooking proccess until the proper internal temp is aquired depending on the meat you have. i use dry chips, so i dont soak them so they burn faster. that's just me. to extend the smokeing time you could soak the chips or mix the chips half soaked with half dry. just throwing it out there. but if you get 2 hours of smoke with your chips i think that's not bad. good luck.

[Valv]

When they turn black is because they are coals, there's no more wood.

2 hours is a decent time. If you soak them in water they will last longer.

[mskyfshntchr]

I get about an hour and 45 minutes on my wood chips. Gas smoker. So, your 2 hours is about right. I made up another chip box and have them ready to switch when the smoke is gone.

Soaking them for a while will help- I tend to just get them wet for a little while and not soaked. Just my preference.

[mnvikes32]

Thank you guys for the great advice! Pretty new to the smoker and just wanted to make sure I was doing it correctly. Some ribs are sounding pretty good about now.

[SkunkedAgain]

I've got a propane Masterbuilt that I got this spring. I junked the OEM wood box because my wood chunks immediately flamed and I only got 15 minutes of white smoke. I tried a cast iron pan - with and without foil - but found that the wood burned out too quick as well. Eventually I found a stainless steel box at the Kitchen Window store when they were having a grill/smoker sale. I've stopped using foil with it as I saw no difference, but typically get about 1/2hour of smoke. As reinhard1 said, you'll need to experiment with your specific unit.

Definitely try soaking versus not soaking the wood. Try with tin foil and without tin foil. Try moving the wood chip tray to different places within the smoker. Try wood chips, versus chunks, versus the big pieces. Try using less wood. Try using more wood. Keep a smoking log. It's made a world of difference for me.

Last but not least, it's worth saying that I've never gotten more than 45 minutes of smoke out of my unit without a refill, so 2hours is a-ok in my book.

[eyeguy 54]

I fill my pan and get a good hour of serious smoke. The vent is closed so it works great. Then I open the door, empty the tray and fill it once more. Dry. This has worked great on ribs and stuff. I don't like using the small shoot that puts wood in from the side on my Materbuilt. 4 more racks Saturday. Most I've done is 2 so it's gonna be fun. :>)

[LABS4ME]

I rarely worry about adding chips to create smoke past 2 hours anyways. From things I have read is that the meat will not take on much additonal smoke flavor out past 2-3 hours. I would rather keep the smoker closed than to open it after 2 hours to add more chips. Never felt there was any lack of smoke flavor and always had a nice smoke ring to whatever I was smoking.

If you are getting a solid 2 hours of smoke, I don't think you have anything to worry about.

Good Luck!

Ken

[Harmonica Bear]

+1