Thanks for the tips I'm going to try running it dry as you mentioned.
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Been using lump and wood chunks for a decade... Just tried out Kingsford Competition and it really is steady with the temperature, but does not burn as hot and has little flavor. Keeps the temperature for a good length of time too. Great for starting out keeping slow and for sure low... Really something to use with wood chunks if you want a decent amount of smoke (I am TX BBQ fan, so love that smoke).

I am also a fan of cooking dry. I don't want my BBQ steamed and makes it more of an art controlling the temperature.

FYI - I use a Char Griller Smoking Pro (barrell with side smoker)
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Not really, shipping is a killer unless you pallets. Every part of our nation has some kind of native hardwood that should be easy to find. In New England, it's Apple, Pear, Maple, and Cherry. Try orchards, but if in TX (for instance), Oak works really well. New England Oak is a bit too powerful.
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Thought I was pretty good but I'm humbled by the expertise I've seen in this thread. Would love to see some discussion about wood smoking ... chips v. chunks, soaking, techniques, etc.
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I always use dry chunks. I used soaked chips a long time ago and you get nowhere the amount of smoke you get from chunks. I've tried chips in aluminum foil, a smoker box, directly on the coals, you name it. Will never use them again.
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Wood chunks all the way for me and never soaked. I want very thin blue smoke. Almost invisible. If you soak you cannot get it.

Wood choices for me:

Pork - Cherry is my favorite. I also use hickory and oak.
Chicken - Pecan is my favorite. I also use apple and oak if I have to.
Beef - Mesquite is my favorite, but it is easy to overdo it. I also use oak.

I am lucky in that were I live I can get all the pecan, hickory, cherry (although it is wild cherry) and oak that I want. I pick up apple in NC once or twice a year. The only thing I buy is mesquite and it is easy to find.
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I use mostly applewood- split logs and thinner branches. White ash is great if you are doing pure wood cooking.
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Thanks!!!! What keeps the dry chunks from catching on fire?

I'm really enjoying this thread.
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They do catch fire and that is what you want. You want the to burn cleanly. You are limiting the oxygen though so the don't burn up quickly.

The problem with non-seasoned wood or soaked wood is that if tend to not burn cleanly which equals cresote which equals NASTY!!!

That being said... there are some guys who use green wood but at much higher temp cooks. Four time World Champion (whole hog Memphis in May) Myron Mixon uses green peach wood. I have competed against him many times and you would not believe the smoke his cookers belch when he lights them off. Once you really watch him, though, you realize he is not putting any meat on for a long time and that smoke has really cleaned up. Plus he cooks at much higher temps than most of us do.
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I like green wood if it's branches, I guess I never noticed the cresote since the branches are 1.5" thick. It's easy to go overboard with smoke. Especially with the bark which gives good flavor too.

I tend to hit it with smoke in the beginning, taper it down, then it agin towards the end.

Wood is it a premium around me. I know two competition BBQ guys that had wood cheap, but they are not around anymore. I have to put together a game plan based on how much and what kind of wood and charcoal I have around. Much of the time, I am making sacrifices to use wood wisely.
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Next time I chunk up a bunch of cherry I will let you guys know. I will do large flat rate Priority boxes for the price of the postage. If I chunk it small I can get a lot of wood in one box.
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Let me know. I'd be in for some.
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Thanks to this thread I'm now sold on the WSM. Is there any reason I shouldn't go right for the 22"?
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Look OK?
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I thought about it, but I can say that the 18.5" is a decent size for what I need.
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:-)
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Not that I can think of... unless you want to build a UDS which is the bomb!!
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I wish I had that ability!
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Brother.. trust me... I have nine thumbs. I have a word doc with a supply list and directions it you want. Just email me as I cannot attach it via PM.
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Same goes for a smoker as it does for a humidor. Always go bigger. A friend is going to try your BBQ, ask you to cook for 75-100 people, and then whatcha gonna do? :-)
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