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Amazon.com : Western Smoking Chips, Apple, Cherry, Hickory, 180 cu in : Smoker Chips : Garden & Outdoor $2.97

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#2
These are really small bags, Walmart regularly sells the 570cu in bags for $5.50.

edit: the 570cu ones are actually wood chunks, not chips like these. Walmart has these same chips for $1.97.
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Last edited by forumz July 20, 2021 at 09:49 AM.
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#3
Quote from forumz :
These are really small bags, Walmart regularly sells the 570cu in bags for $5.50
The 570 cu in bags you are referring to are wood *chunks*. I don't think you can get wood *chips* in 570 cu in bags at Walmart (certainly not online at this price).
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#4
Quote from WatchMyScotch :
The 570 cu in bags you are referring to are wood *chunks*. I don't think you can get wood *chips* in 570 cu in bags at Walmart (certainly not online at this price).
Oh, you're right! They're showing as $1.97 at my local Walmart for the chips.
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#5
Hickory now showing $10.28
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#6
I think chips are good for electric smokers or Weber kettles or small meats and fish. If you are doing ribs, turkey, whole chickens, brisket and shoulder/butts buy chunks or even logs and cut them down.

I just bought B&B log post oak big bag from ace with a $5 off $20 coupon and cut the logs down to chunks with my miter saw. It made about four bags of chunks which equate to about $40. Did not take that long at all to do and much better quality wood lot more dense than western. I do like to buy western pecan chunks at ace when they have $5 off $5 coupons as there are so many exclusions besides wood chunks.
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Last edited by MrGrumble July 21, 2021 at 06:51 AM.
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#7
I use to buy these at Walmart all the time for the same price. I switched to the pellets and they produce a much better smoke and flavor combo!
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#8
Quote from MrGrumble :
I think chips are good for electric smokers or Weber kettles or small meats and fish. If you are doing ribs, turkey, whole chickens, brisket and shoulder/butts buy chunks or even logs and cut them down.

I just bought B&B log post oak big bag from ace with a $5 off $20 coupon and cut the logs down to chunks with my miter saw. It made about four bags of chunks which equate to about $40. Did not take that long at all to do and much better quality wood lot more dense than western. I do like to buy western pecan chunks at ace when they have $5 off $5 coupons as there are so many exclusions besides wood chunks.
Curious, as I'm relatively new to smoking... why are the chunks better for the larger meats you mentioned? Is it because it takes longer to burn through?


I've only done a couple smokes so far and both were on whole chickens using chips. I had to reload the chips way too often. One smoke I soaked the chips and one I did not (still experimenting). The one I soaked, the chips lasted a bit longer (all though I still had to reload multiple times during the smoke) then when I did not soak them. However, I found the smoke flavoring to be better when I did not soak them.
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#9
Deal is dead
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#10
Quote from gabe23111 :
Curious, as I'm relatively new to smoking... why are the chunks better for the larger meats you mentioned? Is it because it takes longer to burn through?


I've only done a couple smokes so far and both were on whole chickens using chips. I had to reload the chips way too often. One smoke I soaked the chips and one I did not (still experimenting). The one I soaked, the chips lasted a bit longer (all though I still had to reload multiple times during the smoke) then when I did not soak them. However, I found the smoke flavoring to be better when I did not soak them.
You are correct chips are quick and done. The large meats only obtain smoke for about an hour or so… the chunks ensure you get to that hour or more and are more fire resistant as many times chips burn up fast.. How many chunks to use and which woods? Now we are opening ourselves to a great debate…
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Last edited by MrGrumble July 21, 2021 at 07:46 AM.
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#11
Quote from MrGrumble :
Your are correct chips are quick and done. The large meats only obtain smoke for about an hour or so… the chunks ensure you get to that hour or more and are more fire resistant as many times chips burn up fast.. How many chunks to use and which woods? Now we are opening ourselves to a great debate…
Thank you. I'm going to give chunks a try on my next smoke.
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#12
Quote from MrGrumble :
Your are correct chips are quick and done. The large meats only obtain smoke for about an hour or so… the chunks ensure you get to that hour or more and are more fire resistant as many times chips burn up fast.. How many chunks to use and which woods? Now we are opening ourselves to a great debate…
I agree with everything said here. I usually use a combination of chips and chunks for my smokes. I am just using an ugly barrel smoker, but have found what works for me. The chips throw off a lot of smoke but are gone fast, the chunks seem to last and keep things smokin for a while.

As for wood, I pretty much always use apple, cherry, and pecan. I avoid mesquite and hickory as I just don't like the flavor of them, they seem to have a dirtier taste to me (mesquite being the worst).
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#13
Quote from jaredalanmitchell :
I agree with everything said here. I usually use a combination of chips and chunks for my smokes. I am just using an ugly barrel smoker, but have found what works for me. The chips throw off a lot of smoke but are gone fast, the chunks seem to last and keep things smokin for a while.

As for wood, I pretty much always use apple, cherry, and pecan. I avoid mesquite and hickory as I just don't like the flavor of them, they seem to have a dirtier taste to me (mesquite being the worst).
Don't give up on mesquite one or two chunks with hickory with chicken and beef is yum. You have to work your way up on it, then you may be grill right on the chunks with a nice steak in no time. A little goes a long way but you can certainly pepper it in.
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#14
Quote from jaredalanmitchell :
I agree with everything said here. I usually use a combination of chips and chunks for my smokes. I am just using an ugly barrel smoker, but have found what works for me. The chips throw off a lot of smoke but are gone fast, the chunks seem to last and keep things smokin for a while.

As for wood, I pretty much always use apple, cherry, and pecan. I avoid mesquite and hickory as I just don't like the flavor of them, they seem to have a dirtier taste to me (mesquite being the worst).
Mix up your woods. Toss some apple in with the hickory to moderate the flavor, and use mesquite sparingly when you do use it.

You might try post oak if you want something that will enhance the flavor of meat but not overpower it.
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