redneckgeek
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- Joined
- Dec 28, 2007
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- 464
If you are trying to get the smokey flavor into the meat, I recommend a fruit bearing wood. I use cherry or apple. I soak a few smaller "logs" for a few hours and then throw them right onto the charcoal. As long as you can limit the airflow in, they won't ignite- but they'll put off plenty of smoke.