How to Make Wood Chips for Smoking: A Comprehensive Guide

Smoking food is an art form, a culinary technique that transforms ordinary ingredients into flavorful masterpieces. And at the heart of this process lies the humble wood chip, the fuel that imparts those smoky notes we all crave. But buying wood chips can be costly, and the selection might be limited. Learning how to make your own wood chips is not only economical but also allows you to experiment with different wood types and create unique flavor profiles. This comprehensive guide will walk you through the process, from sourcing your wood to storing your finished chips.

Choosing the Right Wood for Smoking

The first and arguably most crucial step in making your own wood chips is selecting the right wood. Not all wood is created equal, and some varieties are simply unsuitable for smoking due to their toxicity or unpleasant flavor.

Hardwoods are generally preferred for smoking because they burn longer, produce a cleaner smoke, and offer a wider range of flavors. Softwoods, on the other hand, contain resins and sap that can impart a bitter or acrid taste to your food and can even be harmful to your smoker.

Some of the most popular and widely available hardwoods for smoking include:

• Hickory: Known for its strong, bacon-like flavor, hickory is excellent for smoking pork, ribs, and beef.
• Oak: A versatile wood with a medium-strong flavor, oak pairs well with beef, pork, and lamb. It provides a classic smoky flavor that complements a wide range of dishes.
• Apple: A mild and slightly sweet wood, apple is ideal for smoking poultry, pork, and fish. It imparts a delicate fruity flavor.
• Cherry: Similar to apple but with a slightly richer flavor, cherry is a great choice for pork, poultry, and beef. It adds a beautiful color to smoked meats.
• Maple: A subtly sweet and mild wood, maple is often used for smoking poultry, ham, and vegetables. It imparts a delicate flavor that doesn’t overpower the food.
• Pecan: A nutty and slightly sweet wood, pecan is a good alternative to hickory. It works well with pork, beef, and poultry.

Avoid using wood from treated lumber, painted wood, or wood that has been exposed to chemicals. These materials can release harmful toxins when burned. Also, stay away from softwoods like pine, fir, and cedar unless specifically recommended for certain types of smoking (e.g., cedar planks for salmon).

Sourcing Your Wood

Once you’ve decided on the type of wood you want to use, the next step is to source it. There are several ways to obtain wood for making your own smoking chips:

• Local Arborists: Arborists often have a surplus of wood from tree trimming and removal. Contact local tree service companies and inquire about obtaining hardwood logs or branches. This can be a very economical option, but be sure to confirm the type of wood and that it hasn’t been treated with chemicals.
• Firewood Suppliers: Firewood suppliers typically sell seasoned firewood, which is suitable for smoking. Look for suppliers who offer specific types of hardwood, rather than just a generic “mixed hardwood” blend.
• Your Own Property: If you have hardwood trees on your property, you can harvest your own wood. Ensure that the trees are healthy and free from disease before cutting them down. Season the wood properly before turning it into chips.
• Friends and Neighbors: Ask your friends and neighbors if they have any hardwood trees that they’re planning to prune or remove. They might be happy to give you the wood.

When sourcing your wood, aim for pieces that are at least 4 inches in diameter. This will make the chipping process easier and provide you with a good supply of wood chips. Freshly cut “green” wood is fine, as you can dry it later.

Preparing the Wood for Chipping

Before you can start making wood chips, you need to prepare the wood. This involves cutting the wood into manageable pieces and allowing it to dry.

• Cutting the Wood: Use a chainsaw or axe to cut the logs into smaller pieces, typically 6-12 inches in length. The size will depend on the type of wood chipper you’ll be using. Make sure the pieces are small enough to fit comfortably into the chipper’s hopper.
• Seasoning the Wood: Seasoning is the process of drying the wood to reduce its moisture content. Green wood contains a high amount of moisture, which can produce excessive smoke and a bitter taste. Seasoning allows the moisture to evaporate, resulting in a cleaner, more flavorful smoke.
  • To season wood, stack the pieces in a well-ventilated area, away from direct sunlight and rain. Elevate the wood off the ground to allow for better air circulation.
  • The seasoning time will vary depending on the climate and the type of wood. In general, allow the wood to season for at least 6 months, and preferably longer.
  • You can test the moisture content of the wood by using a moisture meter or by simply observing its appearance. Seasoned wood will be lighter in weight, have cracks on the ends, and produce a hollow sound when struck.
• Debarking (Optional): Some people prefer to remove the bark from the wood before chipping it. Bark can contain dirt, insects, and other contaminants that can affect the flavor of the smoke. However, removing the bark is not essential, and some people believe that it adds a subtle flavor to the chips.

Chipping the Wood

Now comes the fun part: turning your seasoned wood into smoking chips! There are several methods you can use to chip the wood, depending on the tools you have available.

• Wood Chipper: A wood chipper is the most efficient way to make wood chips, especially if you have a large quantity of wood. Wood chippers are available in various sizes and power levels, from small electric models to larger gas-powered units. Rent a wood chipper if you don’t want to purchase one.

  • Follow the manufacturer’s instructions for operating the wood chipper. Wear safety glasses, gloves, and hearing protection.
  • Feed the wood pieces into the chipper’s hopper, one at a time. Avoid forcing the wood into the chipper.
  • The chipper will shred the wood into chips, which will be discharged into a collection bag or container.

  • Axe and Hatchet: If you don’t have access to a wood chipper, you can use an axe and hatchet to make wood chips manually. This method is more labor-intensive but can be a good option if you only need a small amount of chips.

  • Place a log on a chopping block. Use the axe to split the log into smaller pieces.

  • Use the hatchet to chop the smaller pieces into chips. Aim for chips that are about 1-2 inches in size.
  • Machete: A machete can also be used to create wood chips.
  • Secure the wood piece on a stable surface.
  • Carefully swing the machete to slice off thin pieces of wood.
  • Practice caution to avoid injury during this process.
  • Using a Chainsaw (Advanced): An advanced method for creating wood chips involves using a chainsaw, though safety precautions are paramount. Secure a log and carefully make shallow cuts along the grain, creating slivers that resemble chips. Exercise extreme caution and wear appropriate safety gear, as this method carries a high risk of injury if not performed correctly. It is generally recommended to use a wood chipper or axe for safer wood chip creation.
  • Alternative Methods: Some resourceful individuals have adapted other tools for chip creation. Lawn mower shredders or even certain types of blenders have been used, but these methods are not recommended due to safety concerns and potential damage to the equipment.

Sizing the Chips

The size of your wood chips can affect the smoking process. Smaller chips will burn faster and produce more smoke, while larger chips will burn slower and produce less smoke.

• Small Chips: Ideal for use in smoker boxes or foil pouches. They provide a quick burst of smoke flavor.
• Medium Chips: A good all-purpose size for most smokers. They offer a balance between smoke production and burn time.
• Large Chips: Suitable for use in larger smokers or for long smoking sessions. They provide a slow and steady release of smoke.
• Wood Chunks: Larger than chips, wood chunks are used for very long smoking sessions, often in offset smokers or drum smokers. You can create these from your larger pieces of wood.

You can adjust the size of your wood chips by running them through the chipper multiple times or by using a hatchet to further chop them down.

Drying and Storing Your Wood Chips

After chipping the wood, it’s important to dry and store the chips properly to prevent mold and mildew growth.

• Drying the Chips: Spread the chips out on a tarp or screen in a well-ventilated area. Allow them to air dry for several days, or until they feel dry to the touch. You can also use a dehydrator to speed up the drying process.
• Storing the Chips: Store the dried wood chips in an airtight container, such as a plastic bin or a metal drum. Keep the container in a cool, dry place, away from direct sunlight and moisture.

Properly dried and stored wood chips can last for several years. Check them periodically for signs of mold or mildew. If you notice any, discard the affected chips.

Enhancing Your Wood Chips

Once you’ve mastered the art of making your own wood chips, you can experiment with different techniques to enhance their flavor and aroma.

• Soaking the Chips: Soaking wood chips in water, beer, wine, or juice can add moisture to the smoking process and create a richer smoke flavor. Soak the chips for at least 30 minutes before using them. Be aware that soaked chips may produce more steam than smoke initially.
• Adding Herbs and Spices: Mix dried herbs and spices, such as rosemary, thyme, garlic powder, or paprika, with your wood chips to create unique flavor combinations.
• Blending Different Woods: Experiment with blending different types of wood chips to create custom flavor profiles. For example, you could combine oak and cherry for a balanced smoky and fruity flavor.

Safety Considerations

When making wood chips, safety should always be your top priority.

• Wear Safety Gear: Always wear safety glasses, gloves, and hearing protection when using a wood chipper or other power tools.
• Follow Manufacturer’s Instructions: Read and follow the manufacturer’s instructions for operating any power tools.
• Work in a Safe Area: Work in a well-lit and well-ventilated area, away from children and pets.
• Be Aware of Your Surroundings: Pay attention to your surroundings and be aware of potential hazards.
• Store Tools Safely: Store power tools and sharp objects in a safe place, out of reach of children.

Making your own wood chips is a rewarding and cost-effective way to enhance your smoking experience. By following these guidelines, you can create a custom supply of wood chips tailored to your specific tastes and preferences. Enjoy the process, experiment with different woods and flavors, and elevate your smoking game to the next level.

What types of wood are best for making smoking chips?

The best types of wood for smoking chips depend largely on the flavor profile you are aiming for. Fruit woods like apple, cherry, and pecan impart a sweet and mild flavor, ideal for poultry, pork, and fish. Hardwoods such as hickory and oak provide a stronger, more robust smoky flavor, which complements beef, ribs, and other meats that can withstand intense heat and longer cooking times.

Avoid using softwoods like pine, fir, and cedar, as they contain resins that can produce acrid and potentially toxic smoke. Green or diseased wood should also be avoided because it can produce off-flavors and potentially harmful compounds. Always opt for seasoned, untreated hardwoods or fruitwoods from reputable sources.

How small should the wood chips be for smoking?

Wood chips for smoking should generally be about 1 to 2 inches in size. This size allows for proper airflow and even burning, ensuring consistent smoke production throughout the cooking process. Chips that are too small will burn too quickly, creating a short burst of intense smoke, while larger chunks may smolder and produce less desirable results.

For shorter smoking sessions or when using a smoker box, smaller chips may be preferable. However, for longer cooks, using a combination of chips and chunks can provide a more sustained smoke output. Experimenting with different sizes can help you determine what works best with your specific smoker and preferred cooking style.

What is the best way to dry wood for smoking chips?

The ideal way to dry wood for smoking chips is through air-drying. This process involves cutting the wood into the desired chip size and then spreading them out in a well-ventilated area, protected from direct sunlight and rain. Allow the wood to dry for several weeks or months, until the moisture content is significantly reduced.

A properly dried wood chip will be noticeably lighter in weight and will easily ignite when exposed to flame. Avoid using kilns or other artificial drying methods, as these can remove too much of the wood’s natural oils and flavor compounds. Air-drying ensures a gradual and even moisture reduction, preserving the wood’s aromatic properties.

Can I use store-bought wood chips instead of making my own?

Yes, you can absolutely use store-bought wood chips for smoking. In fact, it’s a convenient and readily available option for most people. Many reputable brands offer a wide variety of wood types, ensuring you can find the perfect flavor pairing for your chosen meats or vegetables. Store-bought chips are generally seasoned and dried properly, ready for immediate use in your smoker.

However, making your own wood chips allows for greater control over the type and quality of wood used. You can source specific varieties from local orchards or sawmills, and you can ensure the wood is free from chemicals or contaminants. While it requires more effort, making your own chips can result in a more personalized and flavorful smoking experience.

How do I store wood chips to maintain their quality?

To properly store wood chips and maintain their quality, it is crucial to keep them dry and protected from moisture. Exposure to humidity can cause the wood to mold or develop undesirable flavors, compromising their ability to produce clean, flavorful smoke. Use airtight containers, such as plastic bins or sealed bags, to prevent moisture absorption.

Store the containers in a cool, dry place, away from direct sunlight and extreme temperatures. A garage, shed, or even a basement can be suitable storage locations, provided they are properly ventilated and protected from the elements. Regularly check the wood chips for any signs of mold or spoilage, and discard any compromised batches.

Is it necessary to soak wood chips before smoking?

Whether or not to soak wood chips before smoking is a matter of personal preference and opinion. Soaking chips in water is believed by some to prolong the smoking process and prevent the chips from burning too quickly. The water supposedly creates steam, which adds moisture to the food and contributes to a more tender result.

However, others argue that soaking wood chips only delays the smoking process and doesn’t significantly impact the overall flavor or moisture content. They believe the water primarily steams the chips initially, and the smoking only begins once the water has evaporated. Experimenting with both soaked and unsoaked chips can help you determine which method yields the best results for your specific smoker and cooking style.

How long do wood chips typically last in a smoker?

The lifespan of wood chips in a smoker varies significantly depending on several factors, including the type of smoker, the temperature, and the airflow. In general, a handful of wood chips in a smoker box might last for 30 to 60 minutes, while a larger amount spread directly over the coals in a charcoal smoker could last for 1 to 2 hours.

For longer smoking sessions, it’s essential to replenish the wood chips periodically to maintain a consistent smoke output. Keep a close eye on the smoke production and add more chips as needed. Some smokers, like pellet smokers, automatically feed wood pellets into the fire, providing a more consistent and hands-free smoking experience.