Soak your wood chips...............or not?

[Gordie]

It all depends what I am smoking If Im doing fish I dont soak the or if I'm doing jerky.

If I'm smoking summer sausage or brats I will soak the chips because I want to smoke them ata slow pace than usual at first

I also soak the chips when I'm doing roasts of butts of prok and beef but I really donty like to run my smoke for more than an hour aor ant the most 1 1/2 hours.

I think to much smoke will give most all meats a bitter taste and a rough flavor

[KrabbyPatties]

I have a small electric smoker and I haven't had ANY luck using moist chips. I always go with dry--I just have to swap out the pan fairly frequently.

[Kyhl]

Both. I often start with dry to get a good smoke into the raw meat then switch to wet for a slower smoke. As mentioned, usually a little smoke after a couple of hours. I don't like the over smoked taste.

I get my chips at von hansons. Walnut, cherry and apple are my favorites.

[OnAFly]

I usually add chips every hour for about 5 hours for a butt, then just heat after that...and whatever fat may drip onto something hot. I think a lot of flavor comes from just the seasoning of the smoker itself. The more you use it, the better it gets!