SoCal WSM Owners - Smoke Wood


 
R

Russ Harris

TVWBB Super Fan
I live here in sunny Southern California and I have a question for WSM owners in this area. Where do you guys get your smoke wood. The reason why I ask is because I usually get mine from BBQ's galore in Irvine but I don't think that wood is any good. It seems like no matter what I do, no matter which wood I use - I never get any smoke taste in my meat. Its tender and juicy and all that but no smoke. I think that wood is junk - unless I'm doing something wrong. So I was thinking I might try some different wood. Can you SoCal guys help me out?
 
Russ, I have bought smoke wood from BBQ Galore many times. Never had any that did not impart a smoke flavor to the meat. I would suspect that something else is wrong. Perhaps a bit more info on your smoking process would help us figure this one out.

Mark
 
This is what I've done. At first I used to get my chimney going, then dump my coals in. Then I would put my wood on and assemble the cooker. Let it come up to the temp I want, put the meat on and smoke away.

My last smoke (ribs) I figured I'd try something different. I waited until I put the meat on, then I put the wood in through the door with some tongs. I switched to this method because I noticed that when I put the wood on early, I'd get smoke out the top vent while the smoker was coming up to temp, but by the time I put the meat on the smoke was a lot less. I noticed when I waited I got good smoke out the top vent the whole time the meat was on so I figured I would get good smoke on the meat. I even added a small chunk about 2/3 of the way through the cook. By the way - I smoked 2 slabs of ribs, cut St. Louis style, flat on the top grate, with about 4 good sized chunks of apple. Does it look like I'm doing anything wrong to you? What do you think?
 
Russ the only thing i can think of is BBQ Galore is selling very old wood, the drier the wood gets the less effect it will have on smoke flavor, good for coals but not for smoke. I cut my own wood, i let it dry 6 months then use it up. I leave my wood in log form till ready to use last's longer.
Wood older than a year has lost a lot of it's punch for smoke flavor especially if the wood has been cut in chunks already. Next time you go to BBQ Galore ask them how old the wood there selling is or check the package for a date, i doubt it will have a date but you never know.

Next time you purchase some wood chunks lift several bag's and purchase the heaviest one.
 
I buy my smoke wood from BBQ's Galore here in So. Cal. So far it has been great. I use Apple, Hickory, Oak and Cherry wood. I haven't had an issue with any of them so far. I use about 3-4 chunks for ribs and they always turn out with great smoked flavor.

Is it all the wood you get from them or maybe just a bad batch?
 
Russ, your process sounds fine. I agree that puting the smoke wood on just before the meat is a good idea. Putting the meat on cold some say is also a good idea, more time for smoke absorbtion before meat surface temp getts too high. I wonder if everyone that eats your smoked food has the same impression of the smoke flavor as you. I also wonder if you have any left overs does the smoke flavor increase the next day. There are some who say that because you are near the smoker as it cooks you may be less sensitive to the smoke flavor and aroma until the next day. Just a couple thoughts. Oh, and I was wondering if this smokeless situation has always occured or is it just recently?

Mark
 
Russ there are at least two other places to get smoke wood in SoCal. One in Commerce and one in Orange. The one in Orange is at 1015 N. Batavia I believe. The one in Commerce is near Atlantic and the 5 Fwry.
 
I think Mark in heading in the right direction. I don’t believe there is anything wrong with the wood at BBQ's galore. I too find that after working over the smoker I have been desensitized to the smoke flavor until the following day. Also, Russ you only mentioned using Apple wood. Most fruit woods will produce a lighter less pungent flavor then woods like Hickory, Mesquite or Oak. Maybe try Hickory and see what you think.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Also, Russ you only mentioned using Apple wood. Most fruit woods will produce a lighter less pungent flavor then woods like Hickory, Mesquite or Oak. Maybe try Hickory and see what you think. </div></BLOCKQUOTE>

That will be my next move.
 
Russ -

A couple of questions for you:

1. How many and what size pieces of wood are you using?
2. Have you ever smoked on an inexpensive offset?

The reason for question 1 is that I used a variety of wood from a variety of suppliers (Lowes, BBQ Galore, HEB) and I have never had wood leave a smokeless flavor on the food. The reason for the second question is that some folks that I have met that tried the inexpensive offset smokers and have developed a taste for very smokey food as those smokers are much more difficult to keep a clean burning fire when compared to the WSM.

-Don
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Dukes:
Russ -

A couple of questions for you:

1. How many and what size pieces of wood are you using?
2. Have you ever smoked on an inexpensive offset?

The reason for question 1 is that I used a variety of wood from a variety of suppliers (Lowes, BBQ Galore, HEB) and I have never had wood leave a smokeless flavor on the food. The reason for the second question is that some folks that I have met that tried the inexpensive offset smokers and have developed a taste for very smokey food as those smokers are much more difficult to keep a clean burning fire when compared to the WSM.

-Don </div></BLOCKQUOTE>

1) I try to stick to small fist size peices. I only use the smaller peices that tend to be at the bottom of the bag in a pinch

2) The WSM is my first and only smoker. I'm relatively new to BBQ - just got into it a few years ago.
 
Russ -

That sounds like what I do and I get plenty of smoke. Perhaps (like was suggested above) try a wood like hickory for a stronger taste. I usually start out something like ribs with about 3 small handfuls of the scraps (about double for something like high heat brisket). I add the coals from the chimney for Minion and then add wood on top. I immediately assemble the cooker and add the meat cold (that seems to give me the best smoke ring).

-Don
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> add the meat cold (that seems to give me the best smoke ring).

-Don </div></BLOCKQUOTE>

I keep hearing guys say add the meat cold. Most of the time when I do ribs I marinate in the fridge overnight in apple juice and then I put my rub on the next morning. But I usually let them sit out at room temp for about 2 to 2 1/2 hours before I put the meat on. Should I put them on straight out of the fridge for best results?
 
Ok - I finally got the results I was looking for. I changed a few things with my ribs. First off, out with the blue K and in with Royal Oak Lump. Second, picked up a Brinkmann rib rack to use instead of laying my ribs flat bone-side down. And third, went with 100% apple juice for my spray instead of my 50/50 mix of apple juice and cider vinegar. Also I put the meat on COLD. It had been out of the fridge just long enough for me to cut the slabs in half, fit them in the rack, and walk outside and put them on the smoker. I used a mix of hickory and apple wood and got a excellent smoke ring and good smoke taste. I always had a good smoke ring but this is the first time I had smoke taste. I also took a shower and ate an orange before I tried the meat. To get out of my smoky clothes and cleanse my palate from working over the smoker. Now I know how to proceed from now on.
 
You must log in or register to reply here.

 

Back
Top