Do you keep adding wood chips when smoking?

Posted at 6:26 pm on 12/22/2019 by Ken Theobald
​When you smoke, you want smoke, right?  However, many smokers mistake steam for wood smoke.  A clear, almost indistinguishable, smoke is the best smoke.  Many professional grillers will not put the meat into the smoker until the smoke clears.  After that you can add a few chips each time that you baste to keep your smoke fresh. 

The more dense your smoking wood, the better and longer your smoke, and the more smoke flavor you will get.  Not all wood of the same species are the same.

  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.

A quick study of wood moisture contents and weight
shows that northern woods have a higher density (4%-28%) than their southern counterparts.

The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling Products is native to Maine or New England.

Flame Grilling Products is a three generation family business operating out of the expanded family farmstead in Brooks, Maine.

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