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hickory chips

Posted by purpleinopp (My Page) on
Thu, Mar 29, 12 at 11:43

I've used a lot of wood in grilling, but not bought hickory chips. On impulse I grabbed a small bag (a little smaller than a pack of 4 rolls of TP.)

I would like to hear your experiences with how long you soak them, and then how long they last in the grill. Do they function as a heat source or just as a flavor/smoke source? Do you wait until you have coals ready to cook before adding them? How much do you use?

Our grill is barrel-shaped, charcoal. The pan that holds the fire is about 14" x 28".

Follow-Up Postings:

RE: hickory chips

I like to soak them for at least an hour...about 4 hours is better. Then I wrap them in heavy duty foil, punch holes in the foil and toss them to the side of the Weber kettle when the coals are almost ready.
You won't get much heat from them they are supposed to smoke and add flavor.
You can also dump that foil packet into a gas grill to smoke away.
The longer you will be cooking the meat the larger the chip packet.
Linda c

RE: hickory chips

Aha! Thank you for opening this door in my imagination! I can run with this concept...

RE: hickory chips

Might want to try the wood chuncks. They burn longer and my opinion are more cost effective. I throw them on the charcoals and they are a heat source also.

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