"Wood chunks are bigger than wood chips, so they tend to last longer and add a more smoky flavor," he explained. If you want ...

Smoking is a traditional technique that has long been practiced to add flavor to meats and preserve it for longer periods. While the process seems fairly easy, beginner smokers are often confused ...

Buy wood that feels heavy for its size, a sign that it's fresh enough for smoking. Old, dry wood burns too fast and smokes too much. For dry wood, Hittle recommends pre-soaking for two to three hours.