I have a large BBQ and also a large smoker. For both of them I bought at
the local BBQ supply store [specialty shop that only sells BBQ's , parts,
and all the frick and frack you would possibly want or use with BBQ's] a
nice little metal "wood smoke box".  It is a box with a lid that has holes
to let out wood smoke but not enough to support fire so the wood "cooks" to
ash while it sends out flavors.

Instructions say to soak the wood chips in water overnight before using,
which I do, to great success. You might want to look into one of them.
Or two.  Because of the size of my smoker, I'm wanting more "flavor smoke"
so likely will add another to drop in the firebox after the first one
exhausts it's stuff.


On Tue, Feb 25, 2014 at 8:32 AM, Rich Thomas <
richthomas79td...@constructivity.net> wrote:

> I am milling up a bunch of cherry wood for my kitchen cabinetry. Having
> run several boards through the jointer I now have a large trash barrel full
> of shavings, which smells really good.  But I am pained to just dump it in
> a pile out back, as I have done in the past, and was trying to figure out
> how best to use it for BBQ smoke.  IN the past I have also wet it down and
> thrown it in, which is sorta OK but it does not last long.ccI got to
> thinking that making some kind of pellets or charcoal chunks or something
> would be fun.  I have been trying to figure out how best to do that, of
> course using low-tech/no-tech techniques.  There's gotta be something good
> to do with it and condense it down some.
>
> Ideas from all you tinkerers?
>
>
> BTW it makes a really nice sweet smoke and a great flavor on the meat.  I
> do have a lot of cut-offs and chunks too, which work pretty well.
>
> --R
>
>
>
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