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New comer

post #1 of 12
Thread Starter 

I have been into bbq and smoking for many years but after buying my new trailer model smoker find myself in a new world of smoking with wood. Most of my wood experience has been with a very large smoker my company had that we would just load up with meat and wood and smoke litraly 1,000's lbs of meat to server to the public during bbq compititions. We would have it all in foil so the smoke was no real issue


I know how different woods work best for flavors but my question is can I use regular hard woods like Locus and oak for heat and just add fruit wood for smoke? Also is it best to soak the wood in water before adding to the fire to produce more smoke?


I will have tons of questions I am sure, the guy I bought the smoker from has been very helpful but I hate to bug him everytime I fire it up.

post #2 of 12

Welcome to SMF  nice to have ya

post #3 of 12

Here's a link to a chart with the different types of woods 



I would not suggest soaking the wood. I find it easier to control temps by using smaller splits of wood you have to add them more often but yo can keep the temps more consistent

post #4 of 12
Thread Starter 

Great info on woods, Thanks!

post #5 of 12
Thread Starter 

my rig is,

Custom 72x24" Offset on trailer with adjoining grill, made by Jason Hattey of Grain Valley, MO.   //// Brinkmann Cimmaron

post #6 of 12

Good looking rig and welcome to SMF!

post #7 of 12

Welcome!  youre gonna like it here...lots of good info and friendly people. Look forwartd to seeing some meat off of that sweet smoker!



post #8 of 12

Welcome to SMF - you should find lots of great info here to help you

post #9 of 12

Welcome to our SMF family!  You will like it here!

post #10 of 12


post #11 of 12




post #12 of 12



Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

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