RE: Smoky Mountain series heating question
 

I don't soak my chunks. I just take a log of sugar maple split it into small kindling and use it like that, the stix size are about 1/2 to 1" thick, the same width and about 6" long.

RE: Smoky Mountain series heating question
 

I'm going to have to get off my arse and start cutting. Wood chips/chunks for smoking is cheap, but I have an unlimited supply on land I own. The only problem is knowing what tree is what. :eek:

RE: Smoky Mountain series heating question
 

Doug, soaking the chips is a personal preference, some guys do it and some dont.The advantage is they burn slower, that means less opening the smoker up to add chips and in return you get a more consistant temp.Admittedly I dont know much about gas smokers but I always soaked them with my old charcoal smoker because it sucked getting the heat back up after opening the door, might not be as big of issue with gas.With my new one I use pre processed pucks that get fed in auotomatically and dont have to worry about it:D

If youre gonna use marinates and brines they work good but Id suggest after you take them out{rinse them off if its a salt brine} pat the excess moisture off the meat with paper towels then let them sit on a rack at room temp for an hour or so.For some reason the liquid seems to block the smokey flavor if you just throw them in wet.Doesnt hurt anyway to let the meat sit out after you remove it from the fridge, the warmer it is when it goes in the smoker the faster it cooks.You can gain like 20 degrees internal temp just by letting it sit out for a couple hours and warm up.

RE: Smoky Mountain series heating question
 

I will be sure to rinse the salt off and get to about room temperature before putting in the smoker. Also, per your comment on the last page, I will run the smoker higher thananticipated cook temp, expecting it to drop when I put meat in. Thanks again!

RE: Smoky Mountain series heating question
 

No problem, let us know how it comes out.4 years ago I was online asking the same questions myself, screwed up some perfectly good meals in the process to:D

I remember my brother in law dropped off some duck breasts for me when I was first getting started, I turned em into charcoal in about an hour, honest to God, the dogs wouldnt even eat them:D

RE: Smoky Mountain series heating question
 

it works well doing that but dont forget to keep an eye on the temp, eventually it will try to sneak past what you want it at and you may have to adjust your heat a few hours into the process, half the funs figuring all this stuff out with your smoker since they all seem to act a little differently;)