G
Guest
Guest
Hi there.
Got my WSM yesterday and I plan on cooking next weekend. I see most of the recipies refer to baseball sized wood chunks for the smoke flavor. All that I have readily available are chipped woods. Should I just use a handfull of chips as an equivalent to 1 chunk of wood? Do I need to soak them in water? Do I put them on the coals or should I put them in the stainless steel smoker box that I bought for my gas grill? The smoker box is about 10"x4"x2". All help is appreciated.
Steve
Got my WSM yesterday and I plan on cooking next weekend. I see most of the recipies refer to baseball sized wood chunks for the smoke flavor. All that I have readily available are chipped woods. Should I just use a handfull of chips as an equivalent to 1 chunk of wood? Do I need to soak them in water? Do I put them on the coals or should I put them in the stainless steel smoker box that I bought for my gas grill? The smoker box is about 10"x4"x2". All help is appreciated.
Steve