Need some help regarding cooking on a smoker...updates page 6

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Do I need to soak the wood chips in lighter fluid 

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Is this a real question or a troll

Don't overthink this. Smoking is very simple. Main thing is be patient and get a good thermometer to read the internal temp of the meat. Cook to to temp not time. And yes for the love of God soak the chips thoroughly in lighter fluid for at least 3 hours before smoking. I made the mistake of putting dry chips in during a smoke once and it still Haunts me. Just take the whole jug of lighter fluid and fill a small Coffee can with it. Place the can on the fire box. The rest is history.

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soak the chips thoroughly in lighter fluid for at least 3 hours before smoking

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Seririously? What about when I need to add chips?

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Its a vertical water smoker 

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Does it look like this?



Don't soak the wood chips in lighter fluid btw

Are you seriously asking if you should soak the wood in lighter fluid? I don't believe you.

So, I'm reading up on it and honestly its making me more nervous as well as confused.

From what I gather...

DO NOT- soak wood chips, or charcoal in lighter fluid.

Soaking wood chips in water seems to be highly debated. Seems you can do it either way.


What I'm not certain about is:

-do I start it with charcoal and then add wood chips as I go? Or do I just use wood chips

- should I go and find wood chunks, instead of wood chips?

- how exactly do I get the chips and/or charcoal lit without using the lighter fluid?

- once I put the meat on, should the vent at the top of the smoker be kept closed, or opened a bit? (I thought the point was to keep all the smoke in, but what I'm reading seems to say I'll need this top vent open unless I'm trying to cook the temperature).

-also do I need to season the smoker before using it?

I think I'll be fine once I get the process started. Its just getting it going is what has me nervous.

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Honest question: how often do you use a charcoal pit

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Often.

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DO NOT- soak wood chips, or charcoal in lighter fluid.

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I never soak the wood in water. I use charcoal to get a fire started and let them get fully ignited. You don't need many in your sized smoker. Once they are all grey and glowing, put a few chunks of wood on them and let the smoke start for a while. You'll notice it black or dark grey at first. You want that color to go to a light grey or even what looks like light blue in the light. That's when you are ready and by then your temps should be stable.

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- should I go and find wood chunks, instead of wood chips?

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Yes, chips won;t last long at all.

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once I put the meat on, should the vent at the top of the smoker be kept closed, or opened a bit?

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Yes, the vents are used to control temps. Also, if you trap the smoke it, it will "sour" the flavor.

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also do I need to season the smoker before using it?

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Most will advise seasoning with a hot temp run to get the inside coated. Most will also advise throwing a few chicken halves on to not waste a good burn. Chicken is cheap. If the flavor isn't real good, just toss it.

I'm using a vertical water smoker as I type.

Charcoal will be your fuel, wood will typically only be used during the first four hours or so of your cook. Never use lighter fluid.

I like chunks of wood instead of chips, they last longer so you shouldnt have to add any during the cook, only in the beginning.

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Often

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You use a charcoal grill often but you soak your coals in lighter fluid every time, don't know how to light a grill without lighter fluid, and think it's a good idea to soak little wood chips in lighter fluid and then throw them on the coals?