Adding More Wood To The Fire?

[Chris Mueller]

I just got my WSM last summer and have used it a few times. So far it's been pulled pork and kabobs twice, sausage, corn, ribs a few times and also Turkey for Tahnksgiving.

I was thinking about smoking up some chicken for Father's Day but I still have questions on using my smoker.

I have hickory, mesquite, oak and cherry wood sitting in my shed. I was planning on using the cherry wood with the chicken.

I'm still confused by how much wood I should be adding. The mesquite and hickory are in chip form but the cherry is in chunk form and about the size of golf balls. How much would should I be adding to a fire. Should I continue adding more wood to the fire as the cook goes along? Anyone have any suggestions for making chicken? My father in law can't have anything that's too spicy or flavorful. Is it a lost cause? lol

 

[Paul H]

Chris, poultry,fish,meatloaf and ribs don't need much smoke wood. Two or three good size chunks should be plenty. Brisket and butts you can pour it on. They can stand a lot of smoke BUT even then too much can turn it bitter. Milder woods go good with the first section.stronger woods such as oak,hickory,mesquite go better with the hearty meats. Heck you can even use combos of different woods to create unique flavors. Kinda mind boggling

 

[Don Reed]

Yeh I would stay away from the mesquite ,thats some strong stuff and the hickory can be over powering with chicken as well if your not careful, go with the cherry or maybe a little oak and like Paul stated chicken can really pull in the smoke so just a few chunks.