Hey all. Now that I've turned my yard into a cherry tree limb graveyard, we are renting a wood chipper this weekend to get stuff cleaned up. The chipper I will be renting will apparently make perfect sized chips for use in a wood smoker. I wanted to ask any of you if you've ever attempted to make your own, and how did you do it? Thank you in advance!
Whethole
I'm no expert on this subject, I believe you want to eliminate all contamination sources, for example vegetable oil instead of normal bar oil. There is probably fine oil particles on the wood already?
Then after you get your wood chips you'll need to dry them so they don't mold.
Good luck
Then after you get your wood chips you'll need to dry them so they don't mold.
Good luck
Peel the bark off first. Might trim the ends with a hand saw to eliminate bar oil. You can always run the chips through for a second grind if the initial size is too large.
I did it with my old apple trees in the yard. Definitely have to remove the bark or it has a nasty overpowering lemony type flavor. I just used veggie oil for bar oil, but I don't think you get much oil contamination from it really.
Don, you're right. My 3 fave woods to use is alder, cherry, and apple.
I plan on taking my chips and oven roast them to dry. This might take awhile. I figure why waste all those prime tree limbs. I've heard that the new chutes and smaller limbs have more of the flavor in them, as opposed to the larger chunks. Is that correct? I only plan on chipping the 2 or 3 inch limbs for this purpose.
QR, thanks for the word on the bark. I will definitely try to remove as much of it as I can.
I plan on taking my chips and oven roast them to dry. This might take awhile. I figure why waste all those prime tree limbs. I've heard that the new chutes and smaller limbs have more of the flavor in them, as opposed to the larger chunks. Is that correct? I only plan on chipping the 2 or 3 inch limbs for this purpose.
QR, thanks for the word on the bark. I will definitely try to remove as much of it as I can.
I like my smoker wood green, fresh, and free of bark. Cutting up the sticks small will dry them out too quickly. I am using a natural dry wood fire for coal to get the wood smoking.
Keep in mind I am utilizing a cold smoker, every smoker I have used is different in relation to the product it turns out.
Dried chucks of wood work great on the BBQ and you do not have to worry about it being too seasoned.
Too much dry wood and a choked down smoker on occasion will lead to a sooty residue on your food from time to time. Of course this is caused by choking the smoker down to both bring temperature down and kill the fire.
Keep in mind I am utilizing a cold smoker, every smoker I have used is different in relation to the product it turns out.
Dried chucks of wood work great on the BBQ and you do not have to worry about it being too seasoned.
Too much dry wood and a choked down smoker on occasion will lead to a sooty residue on your food from time to time. Of course this is caused by choking the smoker down to both bring temperature down and kill the fire.
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