Originally Posted by QueCop
I am getting ready for my new Smoke Vault to be delivered. I have already gotten wood chips that were recomended for it but after reading the Chips or Chunks thread I was wondering what others have used in their Smoke Vault. I think I am gonna try a combination of both. Do the chunks have to be any particular size in order to smoke well?? Wet dry??
I am all ears.......
Many threads on the soaked v. dry issue. After doing both, I have concluded that dry smoke, produced in an o2 less environment, like a covered cast iron pan, or a stainless steel smoker box, (a couple advertised on this site), produces a very pleasing, smooth taste with professional looking color and texture. My experiences with chips in an open pan have lead to chips burning up too fast and a harsher flavor. Wet chips produce steam first, which causes an inconsistent color on the sausage casings, if you are trying for the professional look on a sausage. I guess on brisket, it wouldn't make a difference. Since I am now just burning apple and peach wood from my own trees, I usually use chunks or shredded wood, kind of a combination between chips and chunks. The chunks burn the longest and I have had some wonderful all night smokes of brisket, shoulder, and kielbasa using dry chunks in a covered cast iron pan, 1/4" holes drilled in the cover. My local Polish deli, which makes hundreds of pounds of smoked sausage per day, uses a similar method, but on a larger scale. They use cherry chunks, which I also love, but I have a hundred pounds of apple, and no cherry trees. Apple it is. Apple is great on pork, turkey, salmon. It is not quite as strong tasting as hickory, so it is great if some of your guests haven't really acquired the taste of great smoked meats yet. My 2 cents on wood in a nutshell. Take it for what it's worth, your mileage may vary.