Originally Posted by beets
I am new to smoking. 225 seems to be the best temp, but how often do I add wood chips. Also the chips seem pretty big. Are there different chips available?
All foods do not smoke the same. Some require much less smoking time and some are better with certain types of wood.
If you smoke cheese exactly the same as you smoke a pork shoulder, you'll end up with cheese that tastes like burnt firewood.
If you smoke a fish fillet the same as you smoke a whole chicken, again, you'll end up eating something nasty.
Learning to smoke various foods correctly is an art. With today's Internet information, it should be easy to find "recipes" for smoking almost anything.
You're in the right group for that!
Here's my favorite; I use cherry wood chips for smoking mild flavored white fish meat. I use only a handful of dry chips that burn out in the first 5 minutes. It adds a tiny bit of sweet smoke flavor to the fish without overwhelming the fish itself.
There are as many smoking recipes as there are items to be smoked. Perhaps others will share their personal favorites here in this thread!