Started seasoning my smoker yesterday but I have a question. When I first started seasoning was using mesquite chips but as they burned out I went and picked up some Hickory chunks. When I added them soaked them first but could not get them to burn. Should I have not soaked them or added them sooner to the embers or start them with the chips? The good news is this happened on seasoning not cooking.
Chips have to be soaked because they'll otherwise burn up immediately hence why I don't use chips. I strictly use chunks and just pitch them on. Some people say soaking makes the smoke milder but I couldn't tell much difference and if anything, I'm after more smoke flavor than less. Another reason you could soak chunks would be to make them last longer. For me if I'm running out of smoke I just throw more on. No muss no fuss. Still, it sounds to me it was just a matter of not having a hot enough fire.