K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I was under the impression that if you don't have that thin blue smoke coming from the WSM for most of the cook that it's not true BBQ. </div></BLOCKQUOTE>
Nonsense.
In most cases, imo, if meat is in smoke the whole time it's oversmoked.
I use the equivalent of 1.5 fist-sized chunks. I always hatchet chunks of that size into 5 or 6 pieces first, and use about 8 or 9 or those for brisket or butts (give or take), a few fewer for ribs. I rarely bother adding any wood for chicken; occasionally I might add a little piece or two.
The small pieces means I get plenty of smoke flavor but use far less wood than most. And I'm not a fan of the burn when using fist-sized chunks. Gave that up years ago and switched to smaller pieces. So much easier to deal with.
Pecan is a type of hickory; same family. It's a bit milder than hickory.
Mesquite, having the highest lignin of any smokewood, is the most potent. It's fine for grilling. Some like it for smoking but not me.
Apple and cherry (usually the most available) and other fruit woods like peach, pear, apricot are pretty mild.
I don't bury wood and I'm quite fine with it coming in contact with the lit fuel (why wouldn't I be?).
I think of smoke as one of several flavors in the flavor profile. It's an integral part. But it is not the only one and if dominant can ruin the finish, just like, imo, too much sugar can.
Nonsense.
In most cases, imo, if meat is in smoke the whole time it's oversmoked.
I use the equivalent of 1.5 fist-sized chunks. I always hatchet chunks of that size into 5 or 6 pieces first, and use about 8 or 9 or those for brisket or butts (give or take), a few fewer for ribs. I rarely bother adding any wood for chicken; occasionally I might add a little piece or two.
The small pieces means I get plenty of smoke flavor but use far less wood than most. And I'm not a fan of the burn when using fist-sized chunks. Gave that up years ago and switched to smaller pieces. So much easier to deal with.
Pecan is a type of hickory; same family. It's a bit milder than hickory.
Mesquite, having the highest lignin of any smokewood, is the most potent. It's fine for grilling. Some like it for smoking but not me.
Apple and cherry (usually the most available) and other fruit woods like peach, pear, apricot are pretty mild.
I don't bury wood and I'm quite fine with it coming in contact with the lit fuel (why wouldn't I be?).
I think of smoke as one of several flavors in the flavor profile. It's an integral part. But it is not the only one and if dominant can ruin the finish, just like, imo, too much sugar can.