School me on smokers

[Pithon]

Soak your wood chips in water. Otherwise the smokiness is harsh. And after a couple of tries with meat try some smoked cheeses. They are the best.

Sent from my SM-G960U using Crappie.com Fishing mobile app

[skunked again]

When yall say "lighter" woods, what do you mean?

Pithon - I'd read/watched some about soaking the chips, gonna try both ways.

Also saw where some used a flavored water, or maybe even apple cider vinegar? Instead of water, in the water tray. Anyone experiment with that?

[Pithon]

When yall say "lighter" woods, what do you mean?

Pithon - I'd read/watched some about soaking the chips, gonna try both ways.

Also saw where some used a flavored water, or maybe even apple cider vinegar? Instead of water, in the water tray. Anyone experiment with that?

Have done vinegar and didn't care for it. Did Jim Beam and liked it. Never any flavored water though.
If you want a strong pungent flavor don't soak. Maybe for something that cooks very quick it may be ok. Fish or something in that line. I've only tried it once and that was with chicken. Way to strong.
The Beam was good. I think as it cooled and fell back down on the meat it give it a little if the bourbon flavor.
One other thing load the tray up once. After it burns that one tray up you won't get any more smokiness in the meat if you keep the smoke on it for the whole 8 hrs. Once you have your smoke ring in the meat, that's as deep as the smoke flavor is going to reach. Adding more will not make your smoke ring deeper.
Have fun with it, you just about can't mess up with a smoker.

Sent from my SM-G960U using Crappie.com Fishing mobile app

[GREENFISH]

When yall say "lighter" woods, what do you mean?

Pithon - I'd read/watched some about soaking the chips, gonna try both ways.

Also saw where some used a flavored water, or maybe even apple cider vinegar? Instead of water, in the water tray. Anyone experiment with that?

Some wood gives a much stronger flavor that others. That can overpower the taste of what you are smoking. May have to experiment to see what you prefer.
I always soak my wood in water before using it in the smoker for reasons previously mentioned. I also use a tray of water/sliced apples and or apple cider vinegar under my meat. But I'm using lump charcoal and the water tray is an additional heat barrier and adds moisture. Likely not necessary on most smokers. I do feel it adds a little flavor as well though


Sent from my iPhone using Crappie.com

[skunked again]

I was planning on my first smoke on Saturday. Weatherman Calling for rain and storms, also 60°f. Will the rain adversely affect cooking?
If it's storms, I'll wait till Sunday.

[Cray]

When I’m referring to light woods, it’s the pecan, and fruit woods. Much milder flavor from these woods. Hickory and ok have a stronger more pungent flavor to them. I personally don’t like a real strong smoke flavor in most of my food. Exception being a little hickory or oak in brisket or pork butt. All the reset especially chicken, pecan is my go to followed by apple or peach. I usually use to loads of chips in mine. I will dump the first tube, refill then reinsert the tube and not dump, just let it sit there and heat up. After an hour dump it and if small batch that’s all I will use. If larger load or large piece of meat I will do a third round. I never soak my chips. Really all your doing is getting steam off the chips until they dry out and start to burn. I use straight water sometimes and others I will use something like Mountain Dew. Seems like maybe the sugar or citrus flavor gets into the meat. I have also used apple juice in the pan and in a spray bottle to spritz meat like ribs.

[skunked again]

Smoked a pork butt today, wasn't too bad, for a newbie!
I knew I was forgetting something, forgot to soak the chips. Live and learn.
Thank you too all for the help!

[Redge]

Looks yummy!! I’m like Cray, I never soak my chips. I will use 2-3 loads of chips but no more.
I like hickory because I have acres of it and that’s what I was raised on.
I do like cherry apple pecan for fowl.