[tbonejc]

I normally get bags of wood chips from Sportsmans but they ran out of what I need, cherry, apple, and maple woods.  Where else can I get chips for a good price that's open today?  I need it for a BBQ tomorrow morning bright and early.  Any ideas?

[SmoknAZ]

What part of town you in? BBQ Island, Cabelas, Bass Pro, any of the other BBQ stores.

[jmcrig]

BBQ's Galore are all around town. A little pricey. Home Depot and Lowe's generally have chips, but may not be what you want.

[AzJohnnyC]

Yeah. What Steve said. Except I don't think BBQ Island is open on Sunday. There's a place by Smart and Final on Scottsdale and T-bird. I'm not sure what their hours are.

[AzJohnnyC]

Berry Brothers is great too. Again, unsure of their hours.

[SmoknAZ]

Berry Brothers is great too. Again, unsure of their hours.

Check Berry Brothers web site and see what time they open Monday.

[wedontrentpigs]

Cabela's has lots if you're anywhere near there.

[RudedoggAZ]

I would say BBQ Galore might not be the cheapest but they have what u are looking for. Other than that I would say the place Johnny was talking about (Best BBQ Islands)

[Mike (AZBarbeque)]

I have bags of the Jack Daniel's Wood chips if you need some.  Let me know..

[tbonejc]

Wasn't able to get out today.     What are the repercussions of smoking with light hickory for the first 4 hours then switching to cherry for the last 8 hours?  Would it be OK or should I just settle for mesquite at WalMart?  I'm just doing a butt.  I can get to bass pro in time to get the apple and maple I need for the ribs.

[Mike (AZBarbeque)]

Smoke Ring only permeates meat up to something like 120 degrees, so once you are above that, it's just the heat that the wood will be used for...

[jmcrig]

Personally, I'd do the hickory. In your thinking about this, remember after about 130 to 140 degrees, the meat quites taking on smoke.

[tbonejc]

120-130 degrees. good to know.  Thanks.  I'll think I'll use the hickory and throw in some pecan I have leftover from doing some chicken.

[azkitch]

Smoke ring stops at 140, but meat will continue to take on the flavor continuously. OTOH, I read a tip from Todd of Plowboys, or maybe Rod from PE--someone of that stature, and that tip was "try to undersmoke your meat!" I'd do light hickory + cherry for about 4 hours myself. Sounds great for pork butt! I've gotta get some PECAN!!!!! And another brisket!


Yeah. What you said.

[Mark]

Believe it or not, the 99 Cents Only stores carry bags of hickory and mesquite chips for, well, 99 cents. I'm sure it's not the greatest quality but it'll do in a pinch.