New Guy (transplanted Yankee)

[smokin johnnie]

Im a relocated Boston Yankee to North Carolina, and love my Masterbuilt Electric Smoker. I have smoked Chicken wings, Pork ribs and meat ribs, and destroyed

a Brisket.
Do you guys use wet wood, or dry? I have been using chuck hickory and like its size but don't know about the wet

 

[fivetricks]

Many of us use pellets in an amazn pellet tray. It's a game changer for the MES :-)

 

[mike243]

No wet wood ever in mine, it just slows down the smoke production and you need all you can get while the meat is cold to about 140.

 

[kruizer]

Welcome to SMF from Minnesota. No wet wood here ever.

 

[dannylang]

no wet wood in mine either, only used dry in mine.
dannylang

 

[smokerjim]

nothing wet here either, no water in pan, vent wide open, amnps tray with mailbox

 

[LanceR]

Hey Johnnie, where in NC are you? I'm in Pinnacle, about a half hour north of downtown Winston-Salem. And be sure to keep your eye out for the 2020 Carolina Gathering next spring. Oh, and join the Carolina group here on SMF.

https://www.smokingmeatforums.com/t...-may-17-18-and-19th-2019.283746/#post-1920159

I suspect that you could write a lengthy article about wood choices in an MES. For different things I use pellets, dust, hickory or oak shavings from under my planer or chunks. All work fine and I suspect that a lot of it has to do with personal choice and experience..... and whatever is closest to the smoker (as they all work, I'm not at all picky).

And I sometimes use a pellet tray, especially for cold smoking.

But I don't use any wet woods in my MES or Cookshack so I can't speak to that. I only use wet wood chips for smoke packets on a charcoal or gas grill.