14.5 Amount of Smoke Wood


 
B.Lasky

B.Lasky

TVWBB Super Fan
Wondering how much smoke wood people are using? I've been using 3 small (baseball size) chunks. Usually 2 apple 1 hickory. I'm thinking it may be too much smoke.
 
Never too much smoke... I have a problem getting enough smoke and a thick ring even when I used ample amount of chunks. Whats y'all's secret..

Don't lift the lid...
 
The amount of smoke is trial and error based on your preferred taste. I don't like a lot of smoke. When people use 4-5 baseball size chunks I use 1 1/2 or 2 depending on the type of wood. Most fruit woods are mild. Post oak, then live oak are in the middle. Red oak is stronger than post or live oak. A small amount of hickory can go a long way. Mesquite is very strong. Franklin's in Austin uses post oak. The Salt Lick in Driftwood uses live oak. Chicken and pork butt readily take on smoke flavor and are easily over smoked for most tastes.

Articles on wood, and smoke rings:
http://virtualweberbullet.com/woods.html
http://www.suziesq.com/smoke_ring_and_smoke_flavor.htm

Chris A. has a lot of excellent information at the virtual weber bullet.
http://virtualweberbullet.com/index.html
 
Thanks Elaine. Once again, impressed. I use pecan... God I love that smoke it produces.

Don't lift the lid....
 
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