smoke question...

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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.
 
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.
 
Rockin Rooster said:
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?
 
You could also use Lump. With a good quality lump you don't need chunks or chips, but it doesn't hurt either.
 
erik13 said:
Rockin Rooster said:
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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