Another Smoking question
Although this will apply to a turkey (honey brined) it's really a generic smoking Q. I'm wondering what the thoughts are WRT soaked vs. dry chunks of wood for smoking.
I've personally found that chips are good for stuff like fish which won't be in there long because they start smoking fast but also burn up fast, but the chunks work better for longer stuff because there's less tending involved & therefore a shorter cook time.
Now, as to the chunk soaking, I guess I just don't get it - it seems to me that the chunk cannot smoke until it dries out, or at least the outside dries out. The drying will cause the environment in the smoker to become more humid (don't know if that's good or bad).
What I end up doing is taking half of the chunks and soaking them and when I start up I put in half dry, half wet chunks and some dry chips - my madness being that the chips will start smoking first because they're dry, the dry chunks next and finally the wet chunks when they've dried out. I then replenish with that same mixture each time I can't see the smoke anymore.
What do you guys do?