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That reminds me of the “old school” smoker I built many years ago. It worked quite well, but required quite a bit of tending. We did primarily salmon smoking in ours with much less fire and a lot more smoke.I smoked those pork belly strips (costco) a few weeks ago in my 6'. Turned out great. kept the temps about 250 for 3.5 hrs.
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I don't claim this to be anything innovative and clever, but I have found that taking pure wood chunks (the kind folks use on lump charcoal/water smokers) and whacking them down with a hatchet to fit in a smoke tube surrounded by any decent pellet gives a more conventional "stick burner" smoke and lasts considerably longer than chips or specific species of pellet.I will likely be adding some hickory pellets to my smoke tube for enhanced flavor.
I think chips would do the same thing, but I suspect your chunks are bigger, which might provide a better smoke experience. I'm guessing they'll burn slower than chips.I don't claim this to be anything innovative and clever, but I have found that taking pure wood chunks (the kind folks use on lump charcoal/water smokers) and whacking them down with a hatchet to fit in a smoke tube surrounded by any decent pellet gives a more conventional "stick burner" smoke and lasts considerably longer than chips or specific species of pellet.
Yup @JGW I cut the chunks down to barely fit in the smoke tube and surround with pellets. It's a much slower and frankly smokier burn that lasts longer, in my experience, than the chips or pellets alone.
Plus I frankly like knowing I'm using solid wood chunks. The chips seem like it wouldn't be that hard to toss in scraps or filler wood.