"Nonnymus" > wrote in message
>
> When you use wood chips for smoke, do you get a smoke ring in meat? Do
> they burn or just smolder? One of the "features" of the Bradley is that
> it uses pucks and does not heat them to the point of ignition. The result
> is a "sweet" smoke with little creosote, but the drawback is that meat has
> no smoke ring.

I do get a smoke ring. I use a combination of chips, chainsaw sawdust, and
chunks, maybe some cutoffs of hardwood from a furniture project. Whatever
happens to be in the bucket. The instructions say to soak them, but I
don't. I have an abundance of wood scraps so I don't try to conserve any.
Sometimes they start burning too, but that is not a big deal either, except
that the heat spikes up for a few minutes when that happens.