Wood chips burn faster than sawdust or pellets, so they may need to be replaced more often. Soaking wood chips in water for about 30 minutes generates steam that adds moisture and heat to the smoking process. This method also prolongs burning time. The key with wood chips is to deny the wood of oxygen so it smolders and smokes. Burnt wood chips will generate a bitter smoke.
Using Sawdust in Your Smoker
To use sawdust in your Pro Series smokehouse, start by filling your sawdust pan approximately 3/4 full of sawdust (this will be about 5 cups). Dampen with water and mix; the consistency should be similar to oatmeal (about 2-3 cups of water). Using your hand, create a funnel shape with the lowest point in the center of the sawdust pan. Place your sawdust pan on the heating element, and make sure your smokehouse is set to at least 110 deg F on the Smoke (lower watt) setting.
Meat absorbs smoke flavor between the temperature ranges of 95 and 135 F. We recommend setting your smoker to Smoke mode when your meat is between this internal temperature. If continued cooking is necessary, we recommend switching your smoker to Cook mode, so as not to risk burning out your sawdust or sawdust pan.
Using Woodchips in Your Smoker
There are two different techniques for smoking with wood chips in your Pro Series smokehouse. For regular smoking, fill your sawdust pan about 3/4 full with wood chips (about 5 cups). Cover the pan with heavy duty aluminum foil and seal the edges. Using a pen, knife or other utensil, poke several holes in the foil to allow some airflow then place on the heating element to smoke.
For a lighter and longer smoke, you can soak your woodchips in water. Fill pan about 3/4 of the way with chips, then cover completely with water. Allow chips to soak for 30 minutes then strain the excess water. Cover the pan with aluminum foil and seal the edges, poking holes in the foil for airflow. Place on the heating element and use Smoke mode at at least 110 deg F to get your chips smoldering.
Can I Use Pellets?