but they don’t inherently produce smoke. Instead they rely on wood chip trays that aren’t as effective as wood, charcoal or pellets at instilling flavor into food. Pellet smokers use wood ...

"Wood chunks are bigger than wood chips, so they tend to last longer and add a more smoky flavor," he explained. If you want to smoke your meat for longer than an hour, chunks could be the best ...

The sweet scent of aromatic wood smoke emanating from the backyard is the meat lover's equivalent of stopping to smell the roses, but the proper use of wood chips is a poorly understood component ...