I posted this question earlier but titled it wrong so I got no response.
The instructions for my MasterBuilt Pro dual fuel cabinet smoker say "NEVER use wood chunks. Chips only".
There's no explanation given and my inquiring mind wants to know why. I haven't been smoking meat long enough to fully understand all the physics and science of what's going on.
On Father's Day, when I initiated my smoker at a (fairly) constant 225°, I had to add chips about every 45-60 minutes.
In this environment, could the chunks have not burned hot enough or could they have caused creosote to form? I'm just really curious. [emoji]129300[/emoji]
Thanks & happy 4th of July! [emoji]133674693112[/emoji][emoji]127881[/emoji][emoji]133674693112[/emoji]
The instructions for my MasterBuilt Pro dual fuel cabinet smoker say "NEVER use wood chunks. Chips only".
There's no explanation given and my inquiring mind wants to know why. I haven't been smoking meat long enough to fully understand all the physics and science of what's going on.
On Father's Day, when I initiated my smoker at a (fairly) constant 225°, I had to add chips about every 45-60 minutes.
In this environment, could the chunks have not burned hot enough or could they have caused creosote to form? I'm just really curious. [emoji]129300[/emoji]
Thanks & happy 4th of July! [emoji]133674693112[/emoji][emoji]127881[/emoji][emoji]133674693112[/emoji]