Posted by Juggy D Beerman on November 25, 2005 at 12:17:28:
In Reply to: Re: Re: Re: Re: chips & charcoal posted by chief on November 23, 2005 at 11:44:17:
Yo Chief, The few times I have tried soaking wood chips overnight, I was not happy with the results. The chips had a different smell to them and the smoke from them burning smelled bitter. That same taste was imparted on the meat. This is especially true with hickory chips.
It is a rare occassion that I even use chips in my Kettles.
The majority of chips I have used contain a high percentage of outer and inner bark with very little heartwood. The reason for this is, most wood chippers cannot process logs bigger than four inches in diameter. Logs/brush smaller than this contain mainly outer and inner bark with very little heartwood. The sweetest and smoothest smoke comes from the heartwood.
What I do is cut my own chunks from cherry and pecan logs that are at least four inches in diameter. If I happen to be out of cooking wood, I will buy the chunks in the stores, but these aren't nearly as good as the chunks I cut myself.
Lager,
Juggy
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