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.
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
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.
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.
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. Oh well, such is life on the WEB.
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!