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Old 02-14-2013, 01:01 PM   #11
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine

I have never soaked the wood chunks that I use for long cooks on the OTG or when I grill, but I have used green(that is unseasoned) apple wood chunks for smoke. Prior to cooking I split my pieces and checked the moisture content of the wood with a moisture meter. The values I got were in the 50%-55% range, which means that they were about as full of moisture as wood can get. To my surprise the smoke that I got on that pork butt cook was thin and light blue with a very pleasant aroma. I cooked at a temp range of 250-275.
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