[nazali]

Forget buns of steel, were talking the softest tastiest.
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Brioche Bun's

Upped my game this weekend on the BBQ with some lovely Brioche buns, makes a big differnece !

Also I got a nice thick juicy steak, at least 2" thick, and took it to 125, let it rest and also S&P'd it and slathered on some BBQ sauce

AWESOMENESSS

one question

Wood chips... edumacate me

dual zone charcoal BBQ
where is best to put the charcoal, front or back (my top vent is at the back)

and then were best to put wood chips

in a box (do I soak them)
then on the coals or under the vent
OR do I just dump the wood chips on the coal

cheers

[ShopVac]

I personally don't believe that 'soaking chips' does anything...but that's me.

I'd look to put them in a box or a smoker container that can have a small piece of coal light and flow through the chips on a slow burn (pellets, you would start with a torch). Whether chips or pellets, a slow even smoke that can last 2 to 3 hours is best. For pellets, use something like I have listed below

Putting wood chips on the coals directly will light and burn too quick. If putting something 'directly' on coals, use a larger chunk of wood - about fist size. Large size will give the smoke you desire.

Finally, type of wood has a lot to do with it. Mesquite and Hickory are heavy pungent woods that can easily over smoke your meats. Consider fruit woods (apple and cherry) and white oak (whiskey barrel) for BBQ.

Cheers

[Tommy-G]

Agreed, I have tried soaking the wood a few times and dont notice any difference

[ryan stewart]

Soaking doesn't gain you anything and actually can hinder the smoke ring if you're going for that. You want hot, clean smoke for proper smoking. Wood chips (or chunks of it's an efficient rig like a Kamado) on the coals, you want full heat

Smoking boxes or guns are really for cold smoking. Like desserts and cheeses.

[nazali]

ok got it

so do I want the coals at the back were the vent is, so I'm drawing the heat and smoke through the heat to the vent or vice versa

[ShopVac]

Originally Posted by nazali

ok got it

so do I want the coals at the back were the vent is, so I'm drawing the heat and smoke through the heat to the vent or vice versa

Not sure what smoker you have...but the intention would be to draw through...but in reality, the entire inside should fill with smoke. Main part would be 'not' to put the food directly above the coals. Need indirect heat for BBQ.

Please my highly detailed MS Paint drawing

[nazali]

yes and thats what I exactly do and how my kettle is setup and arranged

phew

so the woodchips

1> not soaked

put in a smoker box on "top" of the coals or on the side under the food OR just laying in the kettle on top of the rack, no smoker box ?

[UncleWede]

I am so disappoint. Even for Naz, I was expecting bun pics

[eluded]

Soaked on coals is what I used to do until I went pellet.

[billnchristy]

I use box on top of the charcoal. One thing about not soaking, if you have the lid up they will sometimes flash. I often sacrifice some beer to put them out, you don't want them on fire.

I often buy small barrels to age liquors and after a couple uses I let them dry out and disassemble and then use the staves in the smoke box.

[ShopVac]

Originally Posted by billnchristy

I often buy small barrels to age liquors and after a couple uses I let them dry out and disassemble and then use the staves in the smoke box.

Damn, this was my secret.

Occasionally will see real whiskey barrels that are cut in half for planters (usually once a year they'll sell at Lowes or HD). You'll know they're real by the char on the inside...and smell.

I'll take one, snap the bands off, and cut the strips into squares that I'll place directly on the coals with fruit wood.

These have been getting harder to find lately though...