British BBQ Society Forums

So far while smoking I've been wrapping my wood chips in silver foil with a few rips and throwing them on the coals. I've recently seen small cast iron pots designed for this, what does everyone else use? I want to stop using so much foil for this if I can.

Are these cast iron pots any good, would I need a couple so I can alternate them?

http://www.socal.co.uk/bbqrs-delight-ca ... r-pot.html

Ive been using the foil packets too. Helps getting big cheap rolls from booker.
An idea Im keen to try though is using two of the small foil trays that takeaway rice comes in. Put chips in 2 trays fill one with water. Put both on charcoal. The theory is the first one smokes, the second one evaporates the water then it starts to smoke. Almost like putting a time delay on it.
Like I said, not tried it myself but might give it a go next time.

The bbq delights pots I find are very good and they have a wide range of pellets to try out. The only fault ii have found is if you want to refill the pot as they get red hot. The smoke only last for an hour from what you get per packet. But you can regulate the smoke depending which way the lids on.


Regards

Eddie

I had a smoker box as a present which eventually led me here (sorry ) They work, but as Ed rightly says they are a pain to refill. The one I had had two compartments, 1 for chips and 1 for water ??????
I don't know that a water-filled foil box would work, you need the smoke at the start not after all the water has evapourated. (or am I not understanding the concept?)

I have a cast iron smoke pot - it gets used for pre-soaked smaller chips but as people say, it only last an hour or so. So it tends to get used for shorter cooks e.g. spatch-cock chicken as refilling is a pain.

For longer cooks I use larger chunks of wood placed around the charcoal. No need to pre-soak.

Had some success with the weber bags of wood too - again, I simply place these under, over & around the charcoal on a low 'n' slow to get longer smoking. I did a whole roast chicken two days ago. It took 30 minutes to get the Kamado up to temperature and an hour and 45 minutes to cook the chicken. There was still plenty of the wood chunks unburnt in the firepit.

Keith saw it here http://www.amazingribs.com/tips_and_tec ... _wood.html about half way down on right hand side, called smoke bombs.

Explains it better than I did.

Okay I understand now, if you foiled the boxes and put holes in the foil (like a posh pouch) then the smoke would be emmitted more slowly rather than one huge hit, which I think is what you would get with an open topped box.
If you try it let us know, the advantage I suppose is, like pouches, you can have them lined up and ready. If you go down this route don't forget to make a note of how long the relevant boxes last, this will make it easier for subsequent cooks.

Thanks guys, going to stick with my current method I think