Swapped from wood chips to actual wood chunks on my WSM and it's a whole different ballgame

Last weekend I did a 14 hour brisket cook and finally tried using a few big chunks of hickory instead of the bagged chips I'd been using for like two years. The difference was night and day honestly. The chips burn up so fast you get that thin blue smoke for maybe 45 minutes tops, but the chunks kept putting out good smoke for almost 3 hours before I had to add more. My bark came out way darker and the smoke ring was easily half an inch deep instead of the little pink line I usually get. Anyone else make this switch and notice their cooks coming out better?

2 comments

2 Comments

jordanl8218d ago

Read somewhere that Franklin only uses chunks. Good enough for me.

karen_nelson4017d ago

Heard the same thing from a buddy who swears by them for trout.