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wood questions for smoker

post #1 of 16
Thread Starter 
What form of wood do you use, chips, chunks, or both.

Do you use the wood wet or dry?
post #2 of 16
Daryl, in my electric I use chips and in the charcoals I use chunks , neither of which get soaked , works for me PDT_Armataz_01_18.gif
post #3 of 16
Thread Starter 
Thanks T-Bone.
post #4 of 16
Hey Daryle, when I used the hot plate in the fridge, I used chips and saw dust, both dry. In the new smokehouse, I lop off 1" thick limbs and trunks, up to 8" diameter will fit in the cast iron skillet on top of the propane deep fryer heat source, again, dry wood. smile.gif
post #5 of 16

soaked or not

I tend to use dry chunks, the last couple of smokes I've been using pieces of cherry wood given to me by a friend with a saw mill, what I'm wondering is should I take the bark off before putting it in the fire box? I havent yet
post #6 of 16
Hey there Goat, long time no see. I use 18" split logs of dry Mesquite, Post Oak, and Pecan. Wet wood is no good, as it defeats blue smoke. I use B&B charcoal to build an instant coal base and I'm off and running. icon_cool.gif

post #7 of 16
Me too, cept my logs are 10 inches, and I use Kingsford as a coal base.
post #8 of 16
Thread Starter 
Hey Zilla, I think I know you from another forum. Correct me if I am wrong. I also use 18" + or - in my offset, but this is a box smoker that I built and I am using a pie pan to put wood in.
post #9 of 16
DonO, Yes you should remove bark, at least as much as you can.

As to the use of chips or chunks, I use both in my charcoal smokers. Wet chips and dry chunks.
post #10 of 16
Use a charcoal base at times but use Hickory I purchased last time in Beaumont, TX. Bought me a buttload of cut hickory and now use it everytime. Mostly only the wood dry of course. Next time there I will mix it up a bit and purchase Mesquite, Oak, and Pecan. I live in Florida and have used Lime and Orange woods but not very often.
post #11 of 16
Hi Dayrel-

I used mostly chunks for normal long slow smokes, but I also use alot of chips and dust when doing cold smokes. All dry.

I really like the Smokinlicios flavored dust for adding to any smoke. A little dust goes a long way!
post #12 of 16
Yep that's me. I'm on the Texas site. There was/is an impostor on this forum calling himself Zilla when I logged in so I had to add the Texas to my username. The nerve of some people. PDT_Armataz_01_25.gif Oh well, such is life on the WEB. PDT_Armataz_01_29.gif

Take care man,
The real ZillaPDT_Armataz_01_36.gif
post #13 of 16
Always chunks, always dry.

Just seemed easier and less of a hassle than trying to keep chips and or sawdust around as well.
post #14 of 16
I've have done wet and dry depending if it's a planned smoke or just got bored.

I have noticed if I soak the chunks, They burn slower and are less likely to flare up. Proper chuck placement also helps with flare up.

When I used to use wood chips, If I soaked them they would last longer and put of thinner smoke. Since I wrapped them in foil flaring wasn't a issue.

This was only my experience using a charcoal smoker. My uncle told that when he didn't soak his chips in his GOSM he would get too thick of smoke and they burned off faster.

So I guess wet or dry, is up to you. experiment with both and see what works for you.
post #15 of 16
I have an offset stick burner, I only use lump to get things going or for extended smokes. For the most part I use Post Oak and Pecan, split logs standard fireplace size.
post #16 of 16
My electric I use chunks. Chips seem to go up too fast. You may also have to adjust the thickness of the pie plate you are using. I had a really thin one and sitting on the hot plate caused the wood to catch on fire!
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