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Smoke - What You Need to Know

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I decided to post this video as a sticky in this forum because the questions about SMOKE come up fairly frequently.  I would also love to hear your feedback and discussion of anything I didn't include

Good video. I'll add a little to the discussion.    When at a store buying wood chunks a good general rule of thumb - the lighter the color of the wood chunks the lighter the smoke taste, th

I like to use a cast iron dutch oven to "wrap" my wood chunks. I particularly like this mini dutch oven from Bed Bath and Beyond:  https://www.bedbathandbeyond.com/store/product/artisanal-kitchen

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18 minutes ago, SmallBBQr said:

Kinda thinking if you had a stock of wood for an offset smoker, then you likely have enough for about 100 years on a Kamado.

I do! I have a little saw mill here and I get lots of scraps from different trees, mostly pine , which is great for lumber but not for smoking, but the occasional hickory, oak, and one big cherry I took down in my yard.

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