Reply to "wood chips in Smokette question."

qnorthNear Traverse City, MI

I'd save them for now.... I use chips (actually I just chop up some chunks to make chips) for cold smoking to get a lot of smoke without much heat. Good for cheeses, raw bacon (for more smoky bacon), possibly on jerky.

You could also use some chips along with a chunk to gain the same amount of smoke. It is said that meat won't take on more smoke after it reaches 140 on the outside... so the early part of a smoke is where the taste comes in.

12/27/089:50 AM

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