Throw your protein in the freezer 1-4ish hours before smoking, the longer time for thicker stuff like a pork butt
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I don’t know if it is true but it does make some sense. The company LSG works with that makes wood chips supposedly cut to work with pellet grills (although reports are they don’t work so well) claims in their marketing that the process of making the pellets is what changes the smoke. Compressed sawdust just doesn’t burn the same as a chunk (or split) of wood.
I’ve never seen it mentioned but I also have not read every post on the forum, has anyone tried a pellet tube or wedgie or other similar devices filled with wood chips or chunks instead of pellets.
Pitts & Spitts has a newish option for their pellet models that adds a wood chunk burner but the continuously filling it needs takes away much of the convenience factor we choose pellets over stick burners for.Comment
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Sing at yer cook, yessir. Songs like Tiny Bubbles and Smoke Gits in yer Eyes just might help.Comment
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don't sleep on When Smoky Sings: https://youtu.be/BTV5FvNCbhk
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I have read that Lone Star Grillz is selling a smaller wood chip (currently sold out) that are being used in pellet grills to augment the pellets. I am guessing any brand would work as long as the chips are small enough. The have only used them in Lone Star Grillz, but I have read people are using them in GMG as well. The claim is they produce a better smoke profile.
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