Something wrong?

[TorontoPete]

[/img]I did a 12 jerk pulled pork shoulder the other day and it wasn't too smokey.  I have been noticing my smokinlicious blocks aren't burning well.  Is there something wrong?  Is it because I use a chip screen?  Any thoughts?

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[DivotMaker]

Yes, Pete.  Remove the chip screen for chunks, especially in the #1.  The 400 watt element will not cause your wood to catch fire, and the chip screen really shields the wood from the heat.  In my #1, I never experienced wood catching fire, no matter what wood I used.  It became more critical to use good wood with the larger, more powerful, elements in the 2 and 3.

[NDKoze]

I would also try to place your wood further back in the box as it tends to run hotter toward the back of the smoker.

[TorontoPete]

Thanks guys....  I guess I could put some foil under the chips and leave the screen out.  As for putting the wood in the back, I live in a condo and don't have a yard to cut the wood down and sometimes the smokinlicious wood pushes the lid up a bit, and won't fit on the other side as the lid needs to slide under the flange.

[DivotMaker]

Pete, get you a hatchet and a hammer, if you don't have one.  You can easily split the bigger chunks by placing the hatchet on the end (chunk on a hard surface), and give a tap with the hammer.  Some of the chunks are too big, but splitting them is easy.

[SconnieQ]

You can also use an old chisel and an hammer too. That's what I use. Most of my double filets from smokinlicious are just slightly too big for my smoke box too.

[Pork Belly]

I guess I could put some foil under the chips and leave the screen out

The chip screen is for chips, it works as is do not add foil or any other attempted voodoo. Toss in the chips and turn it on.

Your issue with the screen and wood blocks is that the screen is sucking up your heat and spreading it out. Remove the screen when using blocks and the blocks will smoke better. If you had a bigger element it wouldn't be an issue but your smoking in a Model 1.

[TorontoPete]

Thanks guys.  I used to use chips and block.  My thought was chips for early smoke, and block for sustained longer time.  Guess I'll have to get a bit more streamlined and get at least a chisel.

[SconnieQ]

Thanks guys.  I used to use chips and block.  My thought was chips for early smoke, and block for sustained longer time.  Guess I'll have to get a bit more streamlined and get at least a chisel.

For a long smoke like butt or brisket, use all chunks. I usually vary the size of my chunks in the smoke box, so if I need 6 ounces, I might have a 1 ounce piece, and a couple 2 or 3 ounce pieces. I always try to divide my wood into two or three chunks rather than one big chunk. If you are doing chicken where maybe you only need 2 or 3 ounces, I would still spit my wood into two or three chunks. I have a #1 also. I just space the chunks front to back. The only time I use chips is for really short smokes like fish, or cold smokes like bacon or lox. I use the chip screen only for chips. Instead of chips, you can also split your chunks into very thin splits/shards and use those. I prefer doing that over buying chips, because chips dry out so quickly. No foil for anything. Since you've got smokinlicious wood, there's no need for foil boats etc.

[TorontoPete]

Great info Kari.  Thanks