Hi,

I really appreciate the information you guys gave me on my last
question/issue with my creosote/tar build-up issue. I did have my
inlet damper closed down way to far...

The burn-out seemed to work on the tar. The next day just just
brushed the whole inside of the cooking chamber with a wisk broom and
then blew it out with the power leaf blower. Seems to have a nice
black char coating now.

I've found a link to a FAQ from some posts in this group and I've been
reading through it. Some of the references to wook chunks, like those
I buy from the local walmart, talk about soaking them in water prior
to using. Am I supposed to do this with an off-set smoker? Or is
that only for the bullet/water smoker?

Thanks, Kenneth.

kaskiles wrote:


I've found a link to a FAQ from some posts in this group and I've been
reading through it. Some of the references to wook chunks, like those
I buy from the local walmart, talk about soaking them in water prior
to using. Am I supposed to do this with an off-set smoker? Or is
that only for the bullet/water smoker?

Thanks, Kenneth.

I think the consensus is that soaking is for chips for grilling, don't
soak chunks for smoking. My $.02

Douglas Barber wrote:

I think the consensus is that soaking is for chips for grilling, don't
soak chunks for smoking. My $.02

Right on target, Doug.

"Douglas Barber" wrote in message
...
kaskiles wrote:


I've found a link to a FAQ from some posts in this group and I've been
reading through it. Some of the references to wook chunks, like those
I buy from the local walmart, talk about soaking them in water prior
to using. Am I supposed to do this with an off-set smoker? Or is
that only for the bullet/water smoker?

Thanks, Kenneth.

I think the consensus is that soaking is for chips for grilling, don't
soak chunks for smoking. My $.02

Exactly my thoughts Doug. I think wet chunks for smoking invite heavy white
smoke which we want to avoid.