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Old 01-12-2009, 05:14 PM   #1
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Hickory chunks

when using hickory chunks, how much do yall recommend using?
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Old 01-12-2009, 05:18 PM   #2
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Depends on what you are cooking and what you are cooking on
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Old 01-12-2009, 05:20 PM   #3
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If I'm using hickory I'll use one maybe two max fist sized hunks.
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Old 01-12-2009, 05:25 PM   #4
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i use my WSM to cook on. How much would you say for a Butt. How much for any thing smaller like ribs etc.
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Old 01-12-2009, 05:29 PM   #5
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Butt I would go with 2 chunks of hickory and a few of some fruit wood..
Ribs one chunk of hickory and then 2 fruit wood
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Old 01-12-2009, 05:32 PM   #6
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Why combine the two woods?
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Old 01-12-2009, 05:33 PM   #7
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You get the little bit and flavor from the hickory and some sweetness from the fruit like cherry...IMO...
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Old 01-12-2009, 05:43 PM   #8
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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>
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Old 01-12-2009, 05:55 PM   #9
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I gotta agree with woody on this

on my gator I use wood only and as long as the fire is burning clean the meat never gets too "smoky"

when using the wsm I too use about 6 chunks and never soak

I throw a couple chunks into the chimney and then scatter a few on top of the unlit charcoal
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Old 01-12-2009, 06:07 PM   #10
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I just worried about it because i know hickory can be strong, i want a good smoke flavor but not over do it. I've only used hickory, since we got so much of it chopped up at the house, and every thing has came out good just think maybe i got to much smoke flavor. I usually use anywhere from 3-4 chunks. When i did my butt i used 5.
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