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Chunks or Chips?

TripmakerTripmaker Posts: 124
edited 1:23AM in EggHead Forum
For a long slow cook, brisket or butts, do you guys use wood shavings or prefer hardwood chunks? I would think that chunks would last longer and therefore produce more smoke. Am I right or wrong?

Comments

  • Celtic WolfCeltic Wolf Posts: 9,773
    Chunks Dry - 2 -3 each
  • TiburonTiburon Posts: 42
    For my money, your thinking is correct. (not that my money will get you much)
  • Big'unBig'un Posts: 5,909
    The egg burns so well that you could use sawdust and be ok. But I do use the big chunks cause they're easier to deal with.
  • GrillerGriller Posts: 88
    I like the extra smoke flavor I get from the chunks. The only exception I've found to that rule so far is mesquite as it is easy to over power the food with that wood.
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