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How do I start soaked wood chunks for smoking?

post #1 of 4
5/27/07 at 10:48am
Thread Starter 
How do I start soaked wood chunks for smoking?

I have a smoker, with the side fire box, and it says to soak the woodchunks for the best flavor. But I am having trouble getting them to light.

Got any tips?
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post #2 of 4
5/27/07 at 11:21am
Start your charcol or wood first, let them get good and hot and then put the soaked wood chunks on the hot coals. You then keep adding more soaked wood into the smoke box as needed.
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post #3 of 4
5/27/07 at 5:32pm
The point is, Abe, that you don't want them to light. You want them to smoulder, producing the smoke that you're looking for.

You can accomplish the same thing by choosing green wood as the smoke source.
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post #4 of 4
5/28/07 at 10:31am
To smoke meat using soaked wood chips, you first start a fire with wood, charcoal briquettes or natural charcoal. Let it burn down so that the charcoal is glowing evenly with a nice ashy surface. Depending on what cut of meat you are smoking, you'll want temperature of about 225-250?F in the smoker. Then you add your soaked wood chips, a handful at a time, scattering them over the glowing coals. If using chunks, 3-4 larger chunks should do. Only add more chips or chunks when the smoke pouring out the vent holes becomes clearer and not grey-blue.
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