How much wood do you use? - Page 2 - BBQ Central

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Old 08-08-2008, 08:04 AM   #11
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not so Sapo...smoke ring stops formation at 140, meat
still gets smoke flavor as long as it's in the smoke
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Old 08-08-2008, 08:25 AM   #12
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All wood-Some gas! Ditto what Cappy said.
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Old 08-08-2008, 08:31 AM   #13
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Quote:
Originally Posted by Captain Morgan
not so Sapo...smoke ring stops formation at 140, meat
still gets smoke flavor as long as it's in the smoke
ok, I knew it was something like that.. I stand corrected... Smoke away!!!!
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Old 08-08-2008, 02:22 PM   #14
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Quote:
Originally Posted by Greg Rempe
on my WSM's I use 4 chunks or so

In my stick burner, I light a chimney of charcoal company as the initial bed and then throw a few sticks of kindling to get the temps up in the pit...from then on I use whatever free wood I can get... pallet of But it is all wood from start to finish!
Tha's the same for me. I use mostly red oak and pecan.
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Old 08-09-2008, 10:30 AM   #15
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Quote:
Originally Posted by Cliff H.
On any given long burn I always have a little wood left that did not burn up.

I only use 3-4 chunks right at the beginning.
Same here, always seems to be a little left.

4 for butts
2-3 for ribs
2 for chicken
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Old 08-09-2008, 10:37 AM   #16
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The short answer is that there is no magic on size fits all answer. It depends on the type of cooker your cooking on, the type of meat you're cooking, the temps you're cooking at, what kind of wood you're using, whether you're foiling or not, and your own personal tolerance for smoke in your food.

My first cook on my Stumps I used about 5 chunks of hickory throughout the cook on some spares, and the meat at least too me seemed to be oversmoked. I know use about 3 chunks (1 hickory, 2 apple) of wood when cooking spares but use more when cooking a pork butt or brisket.

Just get out there and experiment and use what others have told you as guidelines. Its much easier to add more wood the next cook if you want a smokier flavor.
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