I used to soak on my brinkman. Thought I could get a longer smoke. Don't soak on my offset. I actually preheat instead. I lay the chunks on my firebox so they don't smoke near as bad. I want a clean smoke not puffy and white. I use the chunks for flavor so I only use cured wood.
Pre heating the wood sounds intriguing.....how would pre heated wood contribute to clean smoke and not puffy and white ? I agree I do not want the puffy white smoke. Are you saying that pre-heating seasoned wood would dry out any residual moisture, or is there something else?
Azrocker, Thanks for providing me the link as reference. I agree with what you say about pre-heating the wood brings it closer to its point of combustion. I have the small GOSM smoker and I lay my pieces of wood at the floor of the smoker close to where the flame heats my wood box. Good smoking to you....:>)
No green wood...period. Use only seasoned wood, and if you are using anything more than chips, soaking is a waste of your time. Check out this link, and especially the photos and youtube video of an apple chunk that has been cut open after being soaked for 24 hours. It was informative and an interesting point.
I do use fresh cut wood in my large cooker. I have found that things like Apple and Pecan offer a clean and sweet smoke flavor to the meat. But as previously stated the fire must be very hot in order to prevent build up. I have tried it in my smaller offsets and had results that were not nearly as good. My large cooker has a 2.5' X 3' X 3' (3/8" plate inner and 1/4" plate outter layer with a 2" air gap, sealed of course) insulated fire box and it will hold ALOT of wood. Wood is our only fuel source with this cooker.
The smaller the hunk the quicker it gonna season. Split wood seasons lots quicker then logs, chuncks quicker yet. Smaller chuncks I've had season out in bout 3 months. Stack stuff so the air can circulate round it an cover it up so the rain don't get to it.