2007-09-08 03:01:14 · 6 answers · asked by curt c 1 in Home & Garden ➔ Maintenance & Repairs
This is a smoker, not a barbecue, right? for smoking meats and fish?
You should have the chips on a dry plate with an electric heater under it. They're getting to hot and starting a fire. They shouldn't get this hot.
If it's in barbecue, then soak the chips for a time, about twenty minutes, then wrap them in tin foil and pop holes in the foil, they'll get hot enough to smoke only, or, keep them away from the direct flame.
2007-09-08 23:16:53 · answer #1 · answered by cowboydoc 7 · 0⤊ 0⤋
Soak then in water overnight. They do not need to smoke the entire time. The give the flavor to the meat in the first hour or so. Keep the heat down too. I use 190 for 2 hours and 160 for around 6 more depending on what I'm smoking.
2007-09-08 03:37:09 · answer #2 · answered by John himself 6 · 1⤊ 0⤋
Soaking well, is the answer. I have found that using chunks, rather than chips, that have had a lengthy soaking smoke longer. If you are putting the chips directly on the heat souce, try using a pie tin instead so they don't catch fire as fast.
2007-09-08 03:38:30 · answer #3 · answered by sensible_man 7 · 1⤊ 0⤋
I think the trick is to make sure you let your woodchips soak for at least 12 hours. I sometimes soak mine for up to 24, and have not had a problem with them burning up.
2007-09-08 03:06:00 · answer #4 · answered by ab_n_me2 2 · 1⤊ 0⤋
Soak them for several hours in water before using them.
2007-09-08 03:06:30 · answer #5 · answered by Mother 6 · 1⤊ 0⤋
soak chips in water and place in aluminum foil.
2007-09-08 03:07:02 · answer #6 · answered by Pups 4 · 0⤊ 0⤋