wood questions for smoker

Discussion in 'Electric Smokers' started by goat, Nov 26, 2007.

  1. goat

    goat Smoking Fanatic OTBS Member

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

    Do you use the wood wet or dry?
     
  2. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Daryl, in my electric I use chips and in the charcoals I use chunks , neither of which get soaked , works for me [​IMG]
     
  3. goat

    goat Smoking Fanatic OTBS Member

    Thanks T-Bone.
     
  4. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    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. [​IMG]
     
  5. dono

    dono Meat Mopper OTBS Member

    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
     
  6. texas-zilla

    texas-zilla Newbie

    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. [​IMG]

    T-Zilla
     
  7. low&slow

    low&slow Smoking Fanatic OTBS Member

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

    goat Smoking Fanatic OTBS Member

    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.
     
  9. ds7662

    ds7662 Smoking Fanatic OTBS Member

    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.
     
  10. swkegelguy

    swkegelguy Fire Starter

    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.
     
  11. deejaydebi

    deejaydebi Smoking Guru

    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
     
  12. texas-zilla

    texas-zilla Newbie

    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. [​IMG] Oh well, such is life on the WEB. [​IMG]

    Take care man,
    The real Zilla[​IMG]
     
  13. fatback joe

    fatback joe Master of the Pit OTBS Member

    Always chunks, always dry.

    Just seemed easier and less of a hassle than trying to keep chips and or sawdust around as well.
     
  14. glued2it

    glued2it Master of the Pit

    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.
     
  15. navionjim

    navionjim Smoking Fanatic OTBS Member

    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.
     
  16. shellbellc

    shellbellc Master of the Pit OTBS Member

    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!
     

Share This Page