Do you have to light the wood chips before insering the pockets or is there some kind of self-ignitor that does it?
1994863
Just put the chips in the insert and plug it in. Adjust the temp as needed.
1994864
Just insert the wood chips in the pockets place your food on the rack put the cover on and turn it on. The chips will heat up fast and the first hour are so the cooker fills with smoke when you are finished the food taste great. Very easy and works great.
1994865
you do not like the wood chips at all you soak them like you would for a regular smoker and you just put them in there.the unit gets hot enough and it will smoke without letting them.
22625
no because of the carbon monoxide and the smoke. it gets to be smokeless but when first starting it is smoky like all other wood burners
99607
You do not need to use wood chips. In fact, I have yet to use wood chips, but may try them this Thanksgiving.
951779
If the wood has to be granulated to work. You might be able to just buy smoking chips from the grocery store soak in water for 1/2 hour to soften and run through a food processor.
2159372
Did you soak the wood chips in water? I've used this on our 3-burner gas grill and it took a little trial and error to get the right temp and smoke. I soaked the chips (for at least an hour), packed the box, and placed it between the left 2 burners on med-low setting (low wasn't hot enough to create smoke). I smoked salmon on the right side of the grill over the unheated burner. I propped the grill lid open about 1-2 inches with a block of wood to keep the temp between 190-220 degrees.
1408485
Hi Alvin! It is my understanding that you need the granulated wood chips. When you put the granulated wood chips in it causes a lot of smoke, so, I imagine if you used regular wood chips the smoke would be ridiculous. I wouldn't try it. Hope this helps.
1449114
Yes, I've used both chips and chunks-works fine. Chunks are better for longer smoking time. I also put a lump or two of regular charcoal in there (it is supposed to help create the smoke ring on the meat). Be conservative with the wood chips/chunks-(it doesn't take as much as you think).
826311
On page 9 of the Grilling Guide it says wood chips can be placed between the cooking grates. No need to pre-soak, chips can be dropped right out of the bag. They say do NOT place wood chips directly under greasy foods as this can increase the risk of flare ups. Suggested hardwood varieties are Alder, Apple, Cherry, Grapevines, Hickory, Mesquite, Oak, Rosemary and Sassafras. I'm guess you wouldn't have asked the question if you had your own copy of the Grilling Guide so hope this helps.
2081986
Yes, is the short answer to part 1, you don't 'have to, but I do, to part 2. I end up putting some chips (I don't worry about soaking, just throw them directly on the coals) so for me it infuses the smoke also. You'd have enough heat if you step up to 10-12 briquettes to grill steaks just fine, and it will last a long time also. I tend to keep around 9 or so for the new style Kingsford and cover it so I get the wood smoke infusion. I don't know for the large charcoal parts, I use regular briquettes as I can control what I want for heat better by varying the number of them. Keep in mind that I'm a Dutch Oven cook guy, so I might be more hung up on heat control than most people.
1561878
You can ignite the gas side with the burners but need a starter on the charcoal side. We use those paraffin/sawdust squares or "fat wood".
1778246
The pockets do not have Velcro. Yes, the pockets could fill with sawdust if the machinery was spouting the sawdust directly at you. I personally have no use for the pockets. I do like the strong, durable fabric and the strap arrangement.
1186839
I have to use a blow torch type cigar lighter to really heat up the element till you see some red glowing inside portions of the burner element. Use Zippo fluid too. seems to burn better. once lit burn for aprox. ten hrs or more. Don't put in bag and in your pocket for a few min. after lighting.
1953878
don't soak them in anything, the heating element doesn't get hot enough to dry them and allow them to smoke. i've read the bag of smoking chips (as char broil doesn't give any instructions on smoking) it suggested and it worked much better for me to get the unit ready to go, add dry chips to pan, set heat to high to bring unit to heat up and then, after chips start to smoke, lower the temp to your setting. type of chip depends on amount of smoking you like along with the type of meat. fruit woods (apple, cherry etc.) are better for lighter smoking. hickory ,mesquite are a stronger smoke flavor used for ribs, brisket, pulled pork. don't soak them in anything, the heating element doesn't get hot enough to dry them and allow them to smoke. i've read the bag of smoking chips (as char broil doesn't give any instructions on smoking) it suggested and it worked much better for me to get the unit ready to go, add dry chips to pan, set heat to high to bring unit to heat up and then, after chips start to smoke, lower the temp to your setting. type of chip depends on amount of smoking you like along with the type of meat. fruit woods (apple, cherry etc.) are better for lighter smoking. hickory ,mesquite are a stronger smoke... » Read More don't soak them in anything, the heating element doesn't get hot enough to dry them and allow them to smoke. i've read the bag of smoking chips (as char broil doesn't give any instructions on smoking) it suggested and it worked much better for me to get the unit ready to go, add dry chips to pan, set heat to high to bring unit to heat up and then, after chips start to smoke, lower the temp to your setting. type of chip depends on amount of smoking you like along with the type of meat. fruit woods (apple, cherry etc.) are better for lighter smoking. hickory ,mesquite are a stronger smoke flavor used for ribs, brisket, pulled pork. « Show Less
1881183
None. This is a smoker box for wood chips, not an actual smoker. You would us this with a grill.
596305
humm...I assume you are using "lump" charcoal. On that basis try lighting it with a torch or one of the little wax impregnated compressed wood lighters. Lump cam be difficult to light, once you get the hang of it no problem. Yes, as someone else pointed out overfilling can be a problem as well. Consult instructions.
586578
Just stay with the directions per the amount of finely ground wood chips to use, and learn to bring the heat up to medium or so to start the smoke, but then back the heat down to the desired temp to do your cooking. DO NOT attempt to use the unit on a ceramic cook top; our cracked and it cost $400 to replace it. I use a separate hot plate.
596306
humm...I assume you are using "lump" charcoal. On that basis try lighting it with a torch or one of the little wax impregnated compressed wood lighters. Lump cam be difficult to light, once you get the hang of it no problem.