Cutting back on wood - Rib Smoke

[LarryR]

I did the Championship ribs listed on this site the other day and they were honestly some of the best ribs I've done. One thing I did differently in this smoke was I only used three "double filet" (the smaller chunks) chunks of wood from smokinlicious vs. the 4 - 6 pieces I would normally use. Then, the way my fire burned, only two of the three pieces of wood burned, the third piece was left un-touched.

Has anyone else tried using less wood with good results? I think on my rib cooks I'm sold on using only 2 - 3 chunks.

Interested in other's thoughts here.

 

[Clark "Harbormaster" Hodgson]

Larry,
I usually go with the equivalent of 3 baseball or fist sized chunks when I fire the WSMs. Seems to be an adequate amount for me.

 

[JimT]

I'm with you, Larry! I don't care for a strong smoke flavor. For ribs, I generally use three chunks of apple and/or cherry, each somewhere around "golf ball" to "tennis ball" size.

JimT

 

[Rick Pruitt]

It is easy to over smoke. I did learn the hard way that less can be better.

 

[Paul Balzotti]

Same here. I have over smoked chicken once and I couldn't even eat. usually 3 pieces of Apple wood and then add as I go.

 

[Rich Langer]

The primary flavor should be the meat - accented/highlighted by the smoke. It just doesn't take that much.

 

[Ryan C.]

I've found using a little less goes a long way. Especially with oak.

 

[John Swanson]

I haven't tried ribs on the WSM but when I cook on the kettle it is with only 2 or 3 pieces of apple or cherry!

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
I think on my rib cooks I'm sold on using only 2 - 3 chunks. </div></BLOCKQUOTE>
Yep Bud, That's all I use for ribs. My favorite ribs are Lots O S&P and 2-3 small pieces of cherry and the lump.