Soaked Chip Smokers vs Pellet Smokers

mowin wrote:

Super_Dave wrote:
BTW, soaking chips or chunks has been proven to be a waste of time. It just takes longer to start the smoke process and doesn't make the smoke last any longer.

X2. Just produces steam until they dry out.

I'll ask the two pros, SuperDave and mowin:
How do you set up your chips/chunks if you don't soak them?

Soaked chips are great if you will be around the grill to tend.
Pellet smoker takes 3 min to set up and ready to smoke. Just put fresh pork loin on at 7:30, got out of bed and made coffee dressed and put grill out. Life is good. Try a cold smoke on any type of cheese, can't believe the flavor that it adds to Colby or pepper jack. Just smoked some to give for Christmas gifts. Not hard to do and sure is a hit.

I use my propane grill on indirect with a smoke tube I got from cabellas
Fill it with apple /or mesquite pellets and you are good to go.
Rick

Redcatcher70 wrote:
Super Dave, soaking may delay smoke process some but it also prevents wood from catching on fire as soon as you put them in. Throwing on the soaked chunks is the LAST thing I do before closing up the smoker. I only soak the chunks for about 30 minutes anyway, so they catch on fairly quickly laying on the charcoal.

The issue with wood catching fire comes from putting it on top of lit coals. You should bury the chunks in the charcoal before lighting so it smolders, not burns. I am a competition BBQ cook just to put my comments in context.

I have both a Rec-Tec pellet smoker and a Brinkmann charcoal smoked. Both are great for what they are the pellet smoked is ideal for a long cook, 4 plus hours or so. Set the temp and forget it. Accurate every time with great taste. The charcoal smoker, IMHO, offers the better tasting food, but does require more tending and caring.
The pellet smoker is fill the hopper with pellets, set the temp, come back when it's time and eat. The charcoal is monitor the temp, add the soaked wood and add charcoal as needed.
Two different animals. Two different tastes.

Super_Dave wrote:
BTW, soaking chips or chunks has been proven to be a waste of time. It just takes longer to start the smoke process and doesn't make the smoke last any longer.

X2. Just produces steam until they dry out.

Super Dave, soaking may delay smoke process some but it also prevents wood from catching on fire as soon as you put them in. Throwing on the soaked chunks is the LAST thing I do before closing up the smoker. I only soak the chunks for about 30 minutes anyway, so they catch on fairly quickly laying on the charcoal.

Master Built smoker with smoke generator using Jack Daniels Whiskey chis

BTW, soaking chips or chunks has been proven to be a waste of time. It just takes longer to start the smoke process and doesn't make the smoke last any longer.

Hard to beat a Big Green Egg. Very versatile.