Adding chips mid-smoke...white vs. blue smoke

Discussion in 'Meat Selection and Processing' started by smoke it, Jun 16, 2013.

  1. The last couple of smokes I've used Royal Oak and then thrown a dozen or so small hickory chips in about have way through the smoke. Today I'm doing ribs and I'm concerned that that the white smoke caused by throwing in the hickory chips might be too much. Are these ribs going to be over smoked and come out bitter? The last two smokes I haven't had any issues but I was doing brisket, which is much thicker and cooks for longer. Today's smoke aside, is it better to add chips at the very beginning so that you can add the meat once the smoke turns blue?
     
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Place the chips in a foil packet, seal the edges as tightly as you can and poke about 10 holes in the top with a pencil. Put the foil packet on the coals, this should give you a better smoke. Do not soak the wood chips.
     

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