Soaked Chip Smokers vs Pellet Smokers
Which do you prefer?
Forum Discussion
I have a Weber Junior Joe that I use for Cedar Plank fish. For that, I soak the plank for 30 minutes prior to the cook and use the lid with the top and bottom vents fully open. It seems that the small cooking area is just right to cook 1lb of Salmon in 20 minutes.
I use a Weber kettle charcoal grill for beer can chicken. I set it up for indirect heat by placing buried wood chunks under unlit coals on both sides, lighting a full chimney starter of coals and pouring half on each side. I set up the chicken in a foil pan in the middle and tent it with foil half way into the cook. Top and bottom vents fully open and I get a great smoke throughout the cook. Done when the breast is at least 160 and the thigh is 185.
For pork butt, ribs, fish, and chicken, I use a Weber Bullet smoker. Use the minion method to start the coals which is basically burying wood chunks in the coals, then dumping a full lit chimney of coals on top.
I'm thinking on getting a pellet smoker - trager or Davy Crockett just for the ability of unattended long cooks like brisket or butt.
I've never felt the need to soak my wood chunks - most of the reading I've done on suggest not to. I've also read that the smoke flavor is imparted into the meat early in the cook and there is no need to have continuous smoke.
If I were new to it, I'd start with the pellet smoker. I've not researched the different pellets, but people on here including Super Dave swear by them.
I use a Weber kettle charcoal grill for beer can chicken. I set it up for indirect heat by placing buried wood chunks under unlit coals on both sides, lighting a full chimney starter of coals and pouring half on each side. I set up the chicken in a foil pan in the middle and tent it with foil half way into the cook. Top and bottom vents fully open and I get a great smoke throughout the cook. Done when the breast is at least 160 and the thigh is 185.
For pork butt, ribs, fish, and chicken, I use a Weber Bullet smoker. Use the minion method to start the coals which is basically burying wood chunks in the coals, then dumping a full lit chimney of coals on top.
I'm thinking on getting a pellet smoker - trager or Davy Crockett just for the ability of unattended long cooks like brisket or butt.
I've never felt the need to soak my wood chunks - most of the reading I've done on suggest not to. I've also read that the smoke flavor is imparted into the meat early in the cook and there is no need to have continuous smoke.
If I were new to it, I'd start with the pellet smoker. I've not researched the different pellets, but people on here including Super Dave swear by them.
