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Discussion in 'Poultry' started by sisco, Nov 22, 2007.
When it's 15 degrees outside, you should bring wet wood chips inside.
Something else... if ya let them dry to a reasonable humidity...like indoors you won't need to wet them again. I use logs cut up, and never soak the wood. Someone here mentioned if you buy wood, it can be TOO dry. In that case I guess ya'd have to dampen it a bit. Good seasoned wood should not be soaked, IMHO.
But some argue that point too.
I get 'em in a bag at True Value, they're pretty dried out (when you live in the plains of Kansas, you don't have many other choices!). If you don't soak 'em they just ignite and don't produce any smoke.
get a metal coffee can........BURN THE PAINT OFF FIRST...........cut it down if you have too.........put the chips in it........no flame
Also, watch your air intake amount. Close it down a bit to help eliminate flare-ups. I do realize this is a tradeoff with temps, but usually a hapymedium can be reached.
ROFLMAO! froze my chip can last winter during a smoke I know what you mean!