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Old 06-10-2007, 08:32 PM   #1
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smoke question...

How much wood and for how long?
I usually cook one rack of babybacks and was wondering how much wood I should be using and for how long. I'm using hickory chips now, but I hear apple and cherry give better flavor, but I cant find them anywhere.
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Old 06-10-2007, 09:09 PM   #2
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It depends on what you are cooking on. I have a WSM, and when I do ribs I use 3 baseball sized chuncks of Hickory. With cherry or apple I would use 4 chuncks.
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Old 06-10-2007, 10:01 PM   #3
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I agree with the "rooster"...
Don't use chips in the smoker... they burn too fast. (chunks only)

Chips are for the grill.........
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Old 06-11-2007, 08:43 PM   #4
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Quote:
Originally Posted by Rockin Rooster
It depends on what you are cooking on. I have a WSM, and when I do ribs I use 3 baseball sized chuncks of Hickory. With cherry or apple I would use 4 chuncks.
All at once or do one at a time during the cook?
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Old 06-13-2007, 10:00 PM   #5
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You could also use Lump. With a good quality lump you don't need chunks or chips, but it doesn't hurt either.
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Old 06-13-2007, 10:02 PM   #6
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Quote:
Originally Posted by erik13
Quote:
Originally Posted by Rockin Rooster
It depends on what you are cooking on. I have a WSM, and when I do ribs I use 3 baseball sized chuncks of Hickory. With cherry or apple I would use 4 chuncks.
All at once or do one at a time during the cook?
Right after I put the meat on. Onse the meat reaches about 120 degres the smoke dosen't provide much in the way of flavor. Smoke after that seems to me to be a little more bitter.
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