I'm new to the forum and fairly new to smoking meat although I've dabbled a bit over the years. I just purchased a new 30" Masterbuilt electric smoker and am really excited to start using it. I'm about to do the original seasoning and have three questions about the wood. First, in the past I always used wood chunks for smoking versus wood chips. From what I have seen, pretty much everyone uses chips.Is that the way to go or does it matter. Related to that, for grilling, I have always soaked the wood chips or chunks in water for a few hours before using them. I'm not clear on if the chips are to be soaked using the electric smoker.
Finally, for the most part I have always used hickory for red meat. I've read and heard that hickory leaves a more bitter aftertaste than other woods such as pecan or cherry. Any advice on which works best?
Thanks and I am really looking forward to learning and becoming a successful smoker.....