Hickory chunks - Page 3 - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-13-2009, 09:45 AM   #21
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Woodman
Personally, I will use 6-10 chunks of wood when I cook. I always see where guys will not want to use too much and "oversmoke" but I have cooked with all wood enough times to know it won't happen! Keep the exhaust wide open. I cooked chicken and meatloaf Sunday and used at least 6- chunks of wood in 3 hours and everything turned out fine. Don't worry or sweat it. I believe "oversmoking" is a myth. DO NOT SOAK THE WOOD>
It is not a myth, it's a fact.

Depending on the size of chunks 6-10 chunks in a WSM is overkill in my opinion. It also depends on how your fire is burning (as Witt states below) and what you are cooking on whether or not it will oversmoke. for the other.
It also depends on your tastes, some people want/like mild smoke, others like a heavier smoke. So what's over smoked to one, may be just right
I cook predominately with hickory chunks and will use 4 fist size chunks for a load of butts, briskets and chucks, 2-3 for spare ribs, 2 for loin backs and turkeys, 1 for whole chicken or parts and meat loaves.

Quote:
Originally Posted by wittdog
Couple of things here...comparing an offset and a WSM are two different animals..

and by tossing the chuncks in the chimeny you are preburning them and getting rid of alot of the "stuff" that would cause the meat to be oversmoked....

No matter how much or how little wood you use the fire needs to be clean...you can "oversmoke" meat with just one piece of wood if the fire isn't clean
Its a matter of what you like..you need to experiment and see what works for you
I agree.
I think the comment in red above is basically in agreement with my point?
__________________

__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 01-13-2009, 09:50 AM   #22
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Woodman
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Woodman
Personally, I will use 6-10 chunks of wood when I cook. I always see where guys will not want to use too much and "oversmoke" but I have cooked with all wood enough times to know it won't happen! Keep the exhaust wide open. I cooked chicken and meatloaf Sunday and used at least 6- chunks of wood in 3 hours and everything turned out fine. Don't worry or sweat it. I believe "oversmoking" is a myth. DO NOT SOAK THE WOOD>
It is not a myth, it's a fact.

Depending on the size of chunks 6-10 chunks in a WSM is overkill in my opinion. It also depends on how your fire is burning (as Witt states below) and what you are cooking on whether or not it will oversmoke. for the other.
It also depends on your tastes, some people want/like mild smoke, others like a heavier smoke. So what's over smoked to one, may be just right
I cook predominately with hickory chunks and will use 4 fist size chunks for a load of butts, briskets and chucks, 2-3 for spare ribs, 2 for loin backs and turkeys, 1 for whole chicken or parts and meat loaves.

Quote:
Originally Posted by wittdog
Couple of things here...comparing an offset and a WSM are two different animals..

and by tossing the chuncks in the chimeny you are preburning them and getting rid of alot of the "stuff" that would cause the meat to be oversmoked....

No matter how much or how little wood you use the fire needs to be clean...you can "oversmoke" meat with just one piece of wood if the fire isn't clean
Its a matter of what you like..you need to experiment and see what works for you
I agree.
I think the comment in red above is basically in agreement with my point?
Not really, it says some people like more smoke flavor than others.....it's not saying food can't be oversmoked which is what you originally stated.
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-13-2009, 11:32 AM   #23
Baby Back


 
Join Date: Apr 2007
Location: Owings Mills, Maryland
Posts: 85
For what its worth, I agree with you Larry.

But then again, I guess I'm one of those "fat lazy slobs" that doesn't know how to cook on a WSM.
__________________
Dan Hixon
Pitmaster - 3EyzBBQ
www.3eyzbbq.com
http://3eyzbbq.blogspot.com/
Dan - 3EyzBBQ is offline   Reply With Quote
Old 01-13-2009, 11:56 AM   #24
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Don't be so hard on yourself Dan. I'm sure your mother loves you!
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 01-13-2009, 12:25 PM   #25
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694


--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 01-13-2009, 05:51 PM   #26
Baby Back
 
bbqfans's Avatar


 
Join Date: Sep 2008
Location: NWOhio
Posts: 85
Wood and what kind?????

O.K., I'm headed into an abyss here, so ...
Being a rather poor boy,I don't buy the expensive "LUMP" stuff and you'll never catch me using (YUK) charcoal That said , I rather enjoy Pre-Burning my wood-make me look like I know what I'm doing
Besides,when pre-burned all th phenols ,creosote and other nasties are virtually GONE I KEEP my exhaust open 100% all the time, thus eliminating choking my unit causing stale smoke.








I've been smoking this way since I was a CUB, and more than not-everyone tasting my "QUE" says it is wonderful
Now, I use a variety of woods, mostly fruit(Cherry,Apple,Peach) and a lot of the native Maple here in Ohio. I use splits and take them to embers before putting it in the firebox. Yeah, a lot of waste , but cheaper than the store bought stuff... I don't particularily like the middle man,he gets the money and we get the "CRAP"
As for how much, well , I might use an arm load of 12"ers, but my "Q" is always nice and tasty.
Err,except for my last try at the Bricquettes posted earlier
but never again, I'm staisfied with my smokes and so is everyone I share it with...SO,in essence, I use local wood and make my own lump embers and all it cost is a tank of Propane once a year,(maybe) and that's only to start the burning in the barrel.
I know there are those that say NAY, but that's just MY OPINION

__________________
My Arsenal includes:
1-Meco WaterSmoker
1-Brinkman SnP(side burner)
1-NewBraunsfeld RedRiver(side burner)
1-Tejas2040CC
2-burn barrels(I am a purist-wood only)
1-yellow doggie
1-three legged cat
1-wifey
**beware the O.S.D.**
-Obsessive Smoking Disorder-
Happy smokes-;}-
bbqfans is offline   Reply With Quote
Old 01-13-2009, 06:36 PM   #27
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Best old bbq chum I have in the world was at one time a dedicated pre burner type person on his very kewlish waterized custom built offset. He start out with two big bags of quartered wood..one mesquite and one hickory..then add some charcoal..light it up and break out the shovel in a bit. He preburned in some kind a big metal disc looking thang which was the bottom off an outdoor fire place I think. One time he broke his ritual and just throwed the wood into the pit. Think we musta got drunk or something Hit 1st brisket out of around 90 teams..and continued on being a deadly contender on brisket and ribs. Never known him have a very good chicken cuz he tried to cook it on the offset. At any rate..he never preburned any mo wood or charcoal. Not claiming that cooking contests is an indicator of good bbq and all the other standard disclaimers Just felt like I oughta tell the story for whut it might be worth.
bigwheel is offline   Reply With Quote
Old 01-13-2009, 06:41 PM   #28
Baby Back
 
bbqfans's Avatar


 
Join Date: Sep 2008
Location: NWOhio
Posts: 85
Thanks Bigwheel :)-

Yeah! Now that's what I'm talkin' about!!!
__________________
My Arsenal includes:
1-Meco WaterSmoker
1-Brinkman SnP(side burner)
1-NewBraunsfeld RedRiver(side burner)
1-Tejas2040CC
2-burn barrels(I am a purist-wood only)
1-yellow doggie
1-three legged cat
1-wifey
**beware the O.S.D.**
-Obsessive Smoking Disorder-
Happy smokes-;}-
bbqfans is offline   Reply With Quote
Old 01-14-2009, 06:07 AM   #29
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
That is considered the ONLY way in alot of Carolina BBQ circles for whole hog! I think it is a great method, but not really necessary. In well seasoned, clean burned wood, that gunk you mentioned is neglegible! It is really not any more work than burning direct in the firebox though. You are still only stoking and minding one fire. It is just a waste of btu's!
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 01-14-2009, 11:52 AM   #30
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
On our 2007 tour, we only got a couple of pictures of burning the wood down to coals, which were then transferred to the pit.


Wilber's (Goldsboro NC) firepit was outdoors.


Deano's (Mocksburg NC) was indoors, a wall of brick away from the pit.

--John
__________________

__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.