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Chips or Chunks

Dixie SmokerDixie Smoker Posts: 1
edited November -1 in EggHead Forum
Hello All and God bless our troops. I'm a long time traditional Southern pit smoker, but new to eggin! What is best for long term cooking like Brisket or Butts...chips or chunks? I've been using chunks but when I get done most of the wood is not burned. I've also experienced the meat being covered in ash? Also, how much wood is best? I've had a couple come out with way too much smoke, especially when trying Mesquite.

Thanks for the help and God Bless



  • MetalheadMetalhead Posts: 668
    I use chunks. If I do a butt I use 3 chunks the size of a fist. I also use natural lump and I do not soak. Good luck
  • ChokeOnSmokeChokeOnSmoke Posts: 1,674
    Chunks only for low and slows. I only use one or two small pieces. No sense using chips - they burn up in minutes.

    I rarely if ever use Mesquite - too powerful for my taste. I stick mostly to fruit woods.

    No idea why your meat would be covered in ash, never heard of such a thing - bizarre.

    Take care and good luck experimenting with different wood types!
    Packerland, Wisconsin

  • HossHoss Posts: 14,587
    Either or.No need to soak either.I'm skeered of skeet(WAY TOO STRONG).I use fruit wood or pecan(my fave).If you use chips,distribute it throughout the lump when you load the egg.That way no matter where there is fire there is smoke wood.If you use chunks 3-5 nestled amongst the lump will suffice.
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