"Edwin Pawlowski" > wrote in message
news
>
> "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.

Do you use the wood box that came with it? Personally I use an old Bush's
baked bean can, and then use wood chunks. I have the smaller, less
expensive model from WallyWorld.

>