Wood chunks/chips vs pellets? green wood vs seasoned.

Yes,you can use food grade pellets in both those cookers.I assume you are building foil packets?

They burn quickly.Most folks find that chunks of wood give a longer ,more consistent burn and flavor.Is there a problem getting seasoned hard,or fruit wood chunks in your area?

This is what your cookers are built for and they are excellent.

The easy test for drying your own wood shavings is to cook a couple chickens with your experimental shavings.

If you are doing a very short cook,or even cold smoking, shavings will give quick smoke.

Pellets will burn quicker than chunks. Because of the smaller size.

Think surface size. A chunk smolders longer because of the surface mass.

Pellets and sawdust will burn / smolder at lower temps but burn up quicker at higher temps.

Green wood is green wood. You can try to "speed age" it by drying it quicker, but you need to cook it for a long enough time for the moisture to evaporate. A couple of hours won't do it. Think lumber yards. They do it but I hear from days to week in kilns to get the temp down.

Our "typical" method here is to experiment. Go ahead and try it.

The KEY to smoke taste is what it taste like to you and others. Everybody's tolerance of smoke is very, very different. Taste matters.

Just experiment and have some fun with it.

Thanks for the replies. We've been using wood chunks and chips, but we just ordered a second smoker from Cookshack and when we asked for hickory chunks to be sent up with it we were told they can no longer send chunks of wood across the Canadian border and could send pellets instead. That made me start to think about pellets as an option. We cant source hickory wood locally so we've been using chips that we were able to buy from local stores. The pellets would be even easier to get shipped in bulk up here, especially through the winter when nobody is barbequing but us. I was just wondering what is recommended in ounces for a full load of meat? The CS manual talks about ounces of wood, but doesn't talk about pellets. It's ok. We will do experiments to figure it out if needed.
As far as using "green" chips we took a shallow pan of fresh cut maple chips and put them in a low oven for about 90 minutes and stirred them occasionally. They were still a little green, but the chef did a run with them anyway and it hasn't affected taste whatsoever. Everything tastes just as good as it ever did. So I guess my husband won that one.

Sure a shame about the government.If you cook a lot of loads ,it sounds like a lot of work ahead to achieve your results.

I'd think hardwoods should be readily available in country.

Good luck and let us know.It could be a problem someplace else.