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Norm Matthews

Norm Matthews

BTW, wet wood chips don't start smoking until the water steams off. The white smoke is steam.  It helps keep the meat moist but does not add any flavor until the wood itself starts smoking.  Wrapping wood in foil or putting them in a metal box made for pellet smokers in an excellent way to get optimal smoke flavor as because the wood only smokes, never ignites. Even dried wood gives off un-tasty smoke when it first starts burning. Franklin BBQ, for instance burns the logs outside the smoker until it  has burned  down to charcoal then shovels it in the fire pit.

Norm Matthews

Norm Matthews

BTW, wet wood chips don't start smoking until the water steams off. The white smoke is steam.  It helps keep the meat moist but does not add any flavor until the wood itself starts smoking.  Wrapping wood in foil or putting them in a metal box made for pellet smokers in an excellent way to get optimal smoke flavor as because the wook only smokes, never ignites. Even dried wood gives off un-tasty smoke when it first starts burning. Franklin BBQ, for instance burns the logs outside the smoker until it  has burned  down to charcoal then shovels it in the fire pit.

Norm Matthews

Norm Matthews

BTW, wet wood chips don't start smoking until the water steams off. The white smoke is steam.  It helps keep the meat moist but does not add any flavor until the wood itself starts smoking.  Wrapping wood in foil or putting them in a metal box made for pellet smokers in an excellent way to get optimal smoke flavor as even dried wood gives off un-tasty smoke when it first starts burning. Franklin BBQ, for instance burns the logs outside the smoker until it  has burned  down to charcoal then shovels it in the fire pit.

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