Quote:
Originally Posted by BigRedChief
Nope. Just throw them in there. Remember its a electric smoker. The wood is about 2-3 inches from the heating element.
Sometimes I soak them in water overnight. But, now I skip that step. I've learned to control the smoke. I used to mix the woods together and cook together but it seems the meat has better flavor when rotating the wood flavors.
Also, if you guess wrong on your smoke just open or close the release valve on top of the unit to correct. When your cooking at low temp like I do, opening the door throws off the temp.
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Thanks, you've been a big help.
I think I'll go with the Bradley for the best of both world's. When I am around all day I'll do your method above. If I want to smoke all night or all day and do something else, I'll use the bisquettes.
