I've started smoking

No, not cigarettes!

I just bought a Smokenator conversion for my Weber grill and I'm loving it. So far I have only smoked trout and jalapenos but I'm getting ready to branch out.

But, I'm wondering if anybody knows where I can get wood chunks or even just branches that I can chunk up myself. I'm most interested in finding wood chunks like apple, pear, or alder, but I'm also wanting some mesquite and hickory for doing ribs. I bought the Luhr Jensen "chunks" but those are definitely more of what I would call wood chips. They burn off too fast and create way too much smoke at once for a charcoal smoker.

Anybody got a fruit tree that they are trimming?

Jay, I have several bags of mesquite that I got from Texas years ago. Next time I see you, I'll have a couple of bags for you. I gave my smoker away...looking for one with doors on opposite sides to make feeding more coals easier.

Howard

But, I'm wondering if anybody knows where I can get wood chunks or even just branches that I can chunk up myself. I'm most interested in finding wood chunks like apple, pear, or alder, but I'm also wanting some mesquite and hickory for doing ribs. .

I usually make my own chips from cut apple, apricot, and alder branches but just recently I saw that Wally world carries (apple, alder and hickory). You might want to give them a try, its usually in the BBQ / outdoor furniture section and last time I looked it was about $4.00 a bag.

I bought my Little Chief smoker while stationed in Washington (1980).  Put a lot of Alaskan halibut and some salmon through it.  The last few years there have been some rockfish and California halibut smoked.  Like Abdiver mentioned: check in the Bar-B-Que or outdoor sections, if they have the equipment for smoking, they usually carry the chips.  I have used hickory, apple, and a few others.  In addition to the chips, the marinade you use can add greatly to the flavor.

In addition to the chips, the marinade you use can add greatly to the flavor.

I have two favorite brine's, one is the Indian Candy and the other is like a Teraiki/ Worcestershire sauce and other seasonings. A month ago my buddy gave me a couple of Tilapia fillets and I brined it in the Worcestershire sauce brine and it was probably some of the best smoked fish I have ever had.  I should go pull some out of the freezer.

Thanks Howard! Will you be at Paradise for the halibut tourney? Is there anything I can bring you in trade? Maybe you have a rod that needs repaired, or I can bring you some home made salsa?

I'll keep na eye out for bags of chunks in the stores, but like I mentioned, the Luhr Jensen "chunks" are about the same size as the "chips" that Weber and others sell. I'm hoping to find "chunks" like one or two inch thick pieces of wood. The Smokenator should work best with larger pieces of wood.

my friend has had a lot of success using green (not dry) chunks of applewood interspersed with dry wood chips. he takes a small green branch(3/4in dia) and cuts it into little 3/4in chunks.

                                     good-luck!!  jack


p.s. you can get a large variety of chunks at barbecues galore and mesquite and hickory chunks at home-cheapo(depot)

Thanks Howard! Will you be at Paradise for the halibut tourney? Is there anything I can bring you in trade? Maybe you have a rod that needs repaired, or I can bring you some home made salsa?

Home made salsa sounds good but not really necessary. I will try to remember to go there. I'm not planning to yak it though. Just spend some time during the day with friends.

If I don't make it, I will try to find someone to bring the bags to you.

What is this "smokenator" you speak of? Never heard of that? I usually just put some chips in a can and put it right on the burner. Gives me about 15 minutes of smoke. Enough to flavor while I'm cooking. Not true smoking tho.

http://www.smokenator.com/WorkingDetails.htm
They are awesome option for the Weber Kettle

http://www.smokenator.com/WorkingDetails.htm
They are awesome option for the Weber Kettle

Yes, that's the one! I'm really impressed with how well the smokenator works. The first time I used it I just did a dry run with no food in the grill so I could figure out the vent adjustments and timing. I found that with 50 charcoal briquets and 7 oz of wood I could keep smoke going for about 4 1/2 - 5 hours. If I need to smoke for longer all I have to do is drop in another 4 or 5 coals and a few more pieces of wood. If you pay attention to your grill there's no reason why you couldn't easily keep the smoker going indefinitely while managing temperature and moisture pretty evenly.

I've only done trout and chiles so far, but everything has been perfect. The chiles have found their way into some amazing home made salsa 

Jay,

I've got some almond branches saved.  Next time we hook up I'll bring you some.

Do you soak your chips in water? I usually soak for twenty four hours and add A little liquid smoke to the chips..Andy

Careful smoking with green wood folks, you get a lot of creosote.  Not good at all.
I buy my wood chunks at Home Depot, they have bg bags of large chunks in Hickory and Mesquite.
Soak dry wood for at least an hour or over night for best results.  lso, go easy on the wood, it does not take much and it is very easy to over do it.
BTW, I use the 55 gallon drum style smoker with the offset fire box. 

   Wow, Thanks for posting the link!  I've had my weber grill now for 25yrs and it's cooked its share of turkeys and burgers through out those years!  I've never thought about smoking things in it till now!  What a way to extend its use!