Why we age on char

[StillDre]

That makes a whole lot of sense Bill.
The end grain absorbs and releases the liquid much more easily as the temperature changes, throwing off the actual wood-to-liquid ratio.

On top of that, chips are what they are: a plastic bag filled with wood that we don’t know anything about other than what’s on the label. It’s better to know exactly what we’re working with so we can reproduce the results.

[Saltbush Bill]

If your keen to experiment with different toasts and chars it would be better to make your self some sticks split or cut from oak or old barrel staves.
Make them approximately 1/2 inch x 1/2 x 4 or 5 inches.

[Yummyrum]

Interesting conversation, guys. I’ll jump in as well.

I’ve experimented with chips a few times. I found it hard to recreate a certain flavor profile, so I went into the forest and got myself some oak. I’ve chopped it up and left it outdoors to dry and season, and I put some in the oven according to the chart below. I’ll experiment with charring as well and report back later.

Obviously, it’s hugely subjective, but hey, it’s fun!


IMG_0156.jpeg

Seems like you are already doing what Salty suggested . He knows his stuff . You should be on a winner.

[StillDre]

Make them approximately 1/2 inch x 1/2 x 4 or 5 inches.

And possibly char the end grain, that would close it up somewhat, your tip inspired me

[Copperhead road]

i weigh my oak because i use AP John mini staves. they are broad & skinny so i split them with an axe. i weighed a standard domino and use the same quantity.