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Need advice.

post #1 of 7
Thread Starter 
Hi everyone. I'm doing my first brisket today in a SmokeHouse 9966. It's a 5 and 1/4 Brisket. I want to make sure I'm doing it correctly in terms of wood. I have a bag of mesquite chips that I'm going to use. What's the proper procedure to ensure I get the best smoke? Do I soak the chips or just continuously feed the smoker during this time. I've got about 2 hours before I fire it up and any help would be much appreciated. Thanks in advance!!!!
post #2 of 7

Do not soak the wood chips & you will need to add more chips every 45 minutes or so, or when the smoke stops.

 

Al

post #3 of 7

What does your instruction book say regarding the chips? Most likely you will need to continually feed in more chips. Not familiar with SmokeHouse. When I used to have my MES this was the case. It have a side tube you could keep loading and slide back into to dump.


Edited by schlotz - 8/17/17 at 7:48am
post #4 of 7

Please don't soak your chips.

post #5 of 7
Quote:
Originally Posted by SmokinAl View Post
 

Do not soak the wood chips & you will need to add more chips every 45 minutes or so, or when the smoke stops.

 

Al

 

 

Quote:
Originally Posted by BBQWillie View Post
 

Please don't soak your chips.

No soak.. Neither chip, chunk or log. 

post #6 of 7

Yes....do not soak the chips of chunks!!!!

post #7 of 7
Never soak any wood. It's counterproductive. First the smoker has to dry out the wood so it can finally smoke.

Gary
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