wood questions for smoker

[goat]

What form of wood do you use, chips, chunks, or both.

Do you use the wood wet or dry?

 

[t-bone tim]

Daryl, in my electric I use chips and in the charcoals I use chunks , neither of which get soaked , works for me

 

[goat]

Thanks T-Bone.

 

[bigarm's smokin]

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.

 

[dono]

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

 

[texas-zilla]

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.

T-Zilla

 

[low&slow]

Me too, cept my logs are 10 inches, and I use Kingsford as a coal base.

 

[goat]

Hey Zilla, I think I know you from another forum. Correct me if I am wrong. I also use 18" + or - in my offset, but this is a box smoker that I built and I am using a pie pan to put wood in.

 

[ds7662]

DonO, Yes you should remove bark, at least as much as you can.

As to the use of chips or chunks, I use both in my charcoal smokers. Wet chips and dry chunks.

 

[swkegelguy]

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.

 

[deejaydebi]

Hi Dayrel-

I used mostly chunks for normal long slow smokes, but I also use alot of chips and dust when doing cold smokes. All dry.

I really like the Smokinlicios flavored dust for adding to any smoke. A little dust goes a long way!

http://www.smokinlicious.com/index.p...okin%27%20Dust

 

[texas-zilla]

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.

Take care man,
The real Zilla

 

[fatback joe]

Always chunks, always dry.

Just seemed easier and less of a hassle than trying to keep chips and or sawdust around as well.

 

[glued2it]

I've have done wet and dry depending if it's a planned smoke or just got bored.

I have noticed if I soak the chunks, They burn slower and are less likely to flare up. Proper chuck placement also helps with flare up.

When I used to use wood chips, If I soaked them they would last longer and put of thinner smoke. Since I wrapped them in foil flaring wasn't a issue.

This was only my experience using a charcoal smoker. My uncle told that when he didn't soak his chips in his GOSM he would get too thick of smoke and they burned off faster.

So I guess wet or dry, is up to you. experiment with both and see what works for you.

 

[navionjim]

I have an offset stick burner, I only use lump to get things going or for extended smokes. For the most part I use Post Oak and Pecan, split logs standard fireplace size.

 

[shellbellc]

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!