Wood Chips Size for Summit Kamado and How to Use?

[WaWaZat]

Got a great recommendation for what looks to be an awesome resource for quality smoking wood! https://fruitawoodchunks.com/

Questions... looks like they have a few options for cuts... 2"x2, 3x3, 6x3 & 12x3. What size(s) would you recommend for a Summit Kamado?

Also, I see no one seems to soak their wood. Back in my vertical smoker days, it was recommended to soak smoking wood overnight, if possible. Is there a trend away from that? Why?

And finally, is it true the wood should go under the charcoal? If so, is that still true when replenishing during long cooks?

[JEBIV]

for me I would think the 3x3 would be perfect for the Summit, I never soak wood chunks, on top when doing a snake for me, when I remember if I'm using my SNSXL I bury one chunk under the coals as well as on top. Just my useless 2 cents

[MoparProud]

You're going to want the 3x3 or 2x2. The 12x3 and 6x3 splits are for an offset.

My bags are fairly random in size, some bigger and some smaller, but I would guess most are around the 3x3 size roughly. I find it nice to have some smaller bits in the bag for other smaller cooks on other grills.

I don't soak chunks. Seems fairly universal not soaking chunks. Chips is where the debate seems to revolve, and I soaked a couple times and couldn't keep temp, so the few times I use chips it's dry as well.

Edit: I use a combination of on top and in the charcoal. Can't say I've ever put any under per se


Sent from my iPhone using Weber Kettle Club

[bbqking01]

If I use chips I always soak overnight, but I rarely use them, I don't soak chunks. I also do soak cedar planks. I usually by my chunks at Walmart. Can't think of brand name.


Sent from my iPhone using Weber Kettle Club