Just picked up a used LP gas smoker. No instructions included.
I'm new at this.
Question is, whether one buys bagged chips (or chunks) or gets them from the woodpile .... what is the desired % moisture content ?
Totally dry and seasoned ? or ?
I'll likely get my own from the local woods and orchard.

Thanks for any help here.
Kind regards,

You want dry. green wood can give some off flavors you do not want on your food.

I don't have a number and my experience is pretty much hickory and pork shoulder/spare ribs but you don't want bone dry or firewood dry. You want about half to two thirds seasoned for hickory for the aromatics that make it special. Just seasoned long enough to knock of the green wood steam and green wood flavors. Don't let it get too dry as you can't resurrect the aromatics once lost, which is why store bought chips/pellets/wood is no good.

I like to cut my own and will cut it up short and split it up thin if need be to speed up drying but generally just cut to length to be used within the next six months.

Pecan is very similar to hickory as it is a hickory but much milder in strength of flavor. Pretty much same rules.

Apple fruit woods similar though pieces are usually smaller prunings so dry quickly. Burns up quick, particularly the drier it is.

Oak, common here in GA, needs to be fully seasoned or it gets pretty smoky and all you get is strong smoke flavor. White/Post much much preferred over any of the reds. Most reds stink.

JMO, but oak other than good heat and coals is way over rated as smoker wood.

This is pretty much what I was assuming.
The apple I have is large limbs and the stumps so I can make whatever size chips or chunks necessary.

The unit I have is rather commercial in nature.
Looks to be well built.

Thanks folks !

I like dry too many times not totally dry it taste bitter. LP will put of some moisture take that into consideration as far as keeping meat moist.

Well, I plan to have a go at it this weekend.
I couldn't find any info, as far as instructions for this particular model, but did find info for something very similar.
This has what appears to be the narrow wood pan under a rather large water pan.
There is a warning sticker that basically says to keep water in the pan, add water about every hour to prevent grease fire (IIRC).
Anyway, for $40 I figured I give it a shot.
If nothing else, I do about 200 lbs of deer baloney every year and the wife would LOVE for me to get that out of her oven and do it outside. Might even smoke IT now too !
This thing is heavy and well sealed/insulated.
Probably have more questions as I get in deeper.
Thanks to you all !

low and slow you really want dry wood at least a year is what i shoot for. Now if you are gonna do hot and fast then green fruit wood works great, just ask Myron Mixon he uses green Georgia peach wood and he does hot and fast. One of the most winning cookers in the BBQ world.

I think that contraption was meant to be used with wet smoker sawdust. Comes dry.......you wet it as you use it.

Interesting, I gotta look for more info on that.
Maybe that is typical for this commercial type.
It is a small pan.
Thanks !

That makes sense.
I guess if using green you would not use the bark or cambium.
Just the white and heart wood ?
Thanks

Howdy HayDay
I finally found a manual for this corntraption.
It only mentions adding "chips", but I suppose chunks or dust would work as well.

Anxious to try this thing out.
Might try a played chicken and a small chunk of ribs to start with.

Thanks again, everybody

I usually soak my chips in water before putting them into the smoker. Seems to buffer things just a little.

Here is a forum might help cut the curve a bit for you. smoking meat

Hi Drifter, I did see that site, quite informative, thanks

Now I have another question.
The "chip" pan in the attached pics.
The manual says to put the chips in, add water to the water pan and let er' rip.
Says nothing about lighting, or even getting the wood to smoulder.
Does it just cook the aroma from the wood ? No flame, embers or smoke at all ?

Its running now and I can smell the wood, or maybe its the residue from the previous run ... not sure.
Any help would be great !
Thanks again,
CF

There should be a "hot plate" thingee to ignite the chips..

IF the burner or heat source resides below the pan holding chips or sawdust, then chip pan gets hot enough to get the chips or sawdust smoking. Wetting chips slows process down and may help to prevent them from catching fire.

This does appear to be the case.
The 1 long burner tube is directly under and in-line with the long pan with an inverted V baffle between the two.
And the chip tray is porcelain coated steel. (for whatever reason ? )

Goodies should come off about 6PM, we'll see what happens (happened) then.

Thanks again !

They’re probably trying to slow the chips or dust burn rate by wetting it if you do chunks I’d just use them dry, I like maple if you have some down there, it gets addictive.

I used apple, dry.
The bird came out OK but I'm not quite getting enough gas to the burner.
There was a bug clogged regulator hose that may have also partially plugged the orifice and or valve when I cleaned it out.
Just barely enough heat to get the wood smoking.
But it did get up to 225 and the bird was well done.
Better luck next time.
After a good going through.
Thanks Bob !