Need advice.

Discussion in 'Woods for Smoking' started by michael a, Aug 13, 2017.

  1. michael a

    michael a Newbie

    Hi everyone. I'm doing my first brisket today in a SmokeHouse 9966. It's a 5 and 1/4 Brisket. I want to make sure I'm doing it correctly in terms of wood. I have a bag of mesquite chips that I'm going to use. What's the proper procedure to ensure I get the best smoke? Do I soak the chips or just continuously feed the smoker during this time. I've got about 2 hours before I fire it up and any help would be much appreciated. Thanks in advance!!!!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Do not soak the wood chips & you will need to add more chips every 45 minutes or so, or when the smoke stops.

  3. schlotz

    schlotz Meat Mopper

    What does your instruction book say regarding the chips? Most likely you will need to continually feed in more chips. Not familiar with SmokeHouse. When I used to have my MES this was the case. It have a side tube you could keep loading and slide back into to dump.
    Last edited: Aug 17, 2017
  4. bbqwillie

    bbqwillie Smoking Fanatic

    Please don't soak your chips.
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    No soak.. Neither chip, chunk or log. 
  6. sauced

    sauced Master of the Pit not soak the chips of chunks!!!!
  7. garyhibbert

    garyhibbert Smoking Guru OTBS Member SMF Premier Member

    Never soak any wood. It's counterproductive. First the smoker has to dry out the wood so it can finally smoke.


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