Best wood chip box

[rlw3]

Americas Test Kitchen had an episode on grilling where they tested many different containers for smoldering wood chips. They found that the heaviest cast iron were the best because they came up to temp more slowly than stainless steel or aluminum. This resulted in a much less harsh wood flavor

[JGM411]

True.... but, isn't smoke just smoke? As long as you control the temp, I don't see how a box is going to make a difference.

I could be wrong, just thinking out loud....

Joe

[dirtbag]

Originally Posted by JGM411

True.... but, isn't smoke just smoke? As long as you control the temp, I don't see how a box is going to make a difference.

I could be wrong, just thinking out loud....

Joe

Agreed

[Still-One]

Originally Posted by rlw3

Americas Test Kitchen had an episode on grilling where they tested many different containers for smoldering wood chips. They found that the heaviest cast iron were the best because they came up to temp more slowly than stainless steel or aluminum. This resulted in a much less harsh wood flavor

I think I would rather eliminate the wood flavor altogether.

[John James]

Is this going to be like "Wire is just wire"?

[rlw3]

The speed at which the chips heat up changes the flavor. A slow ramp up of temp allows smoldering time to encrease before chip burning starts. if you want less bitter flavor try a heavier cast iron box. ATK usually tests things seven ways from sunday and has a great track record for sorting out best techniques

[dirtbag]

From my experience you don't get much smoke flavour from the chip boxes on a gas grill. If you want smoke flavour you need to use wood chunks on charcoal
or grill over wood. But this comes from a guy that owns 6 BBQ's.
2 Weber kettles
1 Weber Smoky Mountain
1 Pitmaker Safe (upright smoker)
1 Alfresco 48 gas grill
1 Jackson Grills SS portable propane grill

[Doug Lax]

I think you want to keep it smoking as long as you can too much smoke too quickly produces ribs that taste like an ashtray. You do however want to stop the smoke after a certain temp as well or you will get the same results.

[miner]

Originally Posted by dirtbag

From my experience you don't get much smoke flavour from the chip boxes on a gas grill. If you want smoke flavour you need to use wood chunks on charcoal
or grill over wood. But this comes from a guy that owns 6 BBQ's.
2 Weber kettles
1 Weber Smoky Mountain
1 Pitmaker Safe (upright smoker)
1 Alfresco 48 gas grill
1 Jackson Grills SS portable propane grill

Well, I think you would know then. My RCS Agape gas grill has a wood chip box built in with its own burner - I can't get much smoke flavor from it. I have tried soaked chips (20 minutes in apple juice) to dry chips - I haven't been able to get the smoke right.

[rlw3]

Originally Posted by miner

Well, I think you would know then. My RCS Agape gas grill has a wood chip box built in with its own burner - I can't get much smoke flavor from it. I have tried soaked chips (20 minutes in apple juice) to dry chips - I haven't been able to get the smoke right.

thanks for the apple juice idea