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Chips, Chunks, or pellets ???

post #1 of 4
Thread Starter 

Howdy All;

 

Am in the process of putting together a 'Mini' WSM.

 

Need to think about which size/type of wood for smokein'

would be best for use in the Smokey Joe ???

 

Thanks for your thoughts.

 

hank

post #2 of 4

Hank, morning and welcome to the forum..... Most folks use briquettes or a similar product to provide the heat for their smokers...  Chunks are added for the smoke flavor....  More chunks = more smoke.... more smoke is not always the best thing as it can overpower the flavor of the meat... It is a personal preference thing and can be tinkered with...  different types of wood provide different flavor profiles from very mild to very strong....   Dave

post #3 of 4

Chunks for me. Varying sizes. Chips burn up to fast.

post #4 of 4
Thread Starter 

HowdyAll;

 

Thanks for the replies.

 

When I lived in Se. Ohio (lots of hardwoods to choose from), I was

 a stick burner. What the heck... had 30 acres of the stuff icon_cry.gif. Id just

'prune' a 1" branch and chop it up to get some extra smoke.

 

Now I'm in Central Utah and ..... well, hickory and most of the rest don't exist here.

 

Thanks again,

 

hank

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