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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.
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
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.
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.
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.
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.
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.
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.
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!