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?
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
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
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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.
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