Edit History

1 hour ago, Shelby said:

Bumping this topic--and I haven't read through it --but need to ask really quick and hopefully get a quick answer.

 

Is there any reason why one shouldn't use green wood (meaning not dried) to smoke meats with?

Controversy here. Some do it...many more soak dried chips and then heat to smoking. In fact that’s the textbook advice for home smokers.

To me this makes an acrid bitter smoke/steam, like a campfire smells when you douse it. Ewww.

I don’t want that taste. 

I dont believe the big smoker machines use wet wood either.

So so I use dried twigs wrapped in foil or even better the @rotuts pellet smoker. You get a blue sweet smoke that way. 

I can taste the difference 

1 hour ago, Shelby said:

Bumping this topic--and I haven't read through it --but need to ask really quick and hopefully get a quick answer.

 

Is there any reason why one shouldn't use green wood (meaning not dried) to smoke meats with?

Controversy here. Some do it...many more soak dried chips and then heat to smoking. In fact that’s the textbook advice for home smokers.

To me this makes an acrid bitter smoke/steam, like a campfire smells when you douse it. Ewww.

I don’t want that taste. 

I dont believe the big smoker machines use wet wood either.

So so I use dried twigs wrapped in foil or even better the Rotuts pellet smoker. You get a blue sweet smoke that way. 

I can taste the difference