Using Wood Splits vs Chunks


 
D

DomD

New member
Hi Everyone, I usually smoke with wood chunks from Fruita wood or the Weber Bags however I was recently at a farm stand and they were selling boxes (estimated 15-20 lbs) of apple wood for $6. I thought it was too good of a deal to pass up so I picked one up. The problem is that the pieces vary in size and are all significantly larger than your typical wood chunk. I do not have a radial arm saw to cut these to shorter lengths (and I don't really feel like hand sawing these down) but could easily use a hatchet to reduce them to splits about the same overall volume of a chunk.

My question for the board is has anyone used splits in their smokers instead of chunks? Will the increased surface area cause them to burn quicker? Any other concerns that I should be thinking about?

Thanks in advance!
 
have only used chunks but: after you split them, try to "guessimate" what 3 chunks would look like if they were cut into thirds and laid out end to end and compare that to the size of your split. Then use that estimate to select your splits.

It won't make any difference to your end product if you're off a bit. Also, don't bother soaking them to try to prolong the "burn" because they look too thin. Waste of time.
 
I use the mini splits from Fruita. If I decide I'd rather go smaller, I split them with my hatchet. You got a good deal on that wood.
 
Im using 2 splits in 22 WSM for smoke.
Buried under charcoal and results almost perfectly burnt.
Much better than leave them over charcoal. They burnt hotter when buried.
This is my experience.
 
Enrico Brandizzi said:
Im using 2 splits in 22 WSM for smoke.
Buried under charcoal and results almost perfectly burnt.
Much better than leave them over charcoal. They burnt hotter when buried.
This is my experience.
Click to expand...

I have done what Enrico has described with very good success. I think by burying the sticks they get warm before igniting and smoke a lot cleaner. I buy sticks because I cook in my Lang 60 Deluxe stick burner most of the time so when I use my Drum Smoker or Cajun Bandit conversion I don't bother to cut them into chunks I just use as is.
 
I'm most impressed with Enrico's set ups. Well thought out, and the proof is in the cook. If you've seen his cooks, then you know you can take his advice. Spot on
 
I am re planting my apple orchard and cut, dragged and burnt 25 standard apple trees.

289hq4o.jpg


1914b4.jpg


FWIW, I prefer apple wood in my smoker, the branch wood the diameter of a racquet ball cut in 2" chunks smokes the best.

I have a lot of wood. All red and white oak.

152g5t5.jpg


k2001l.jpg


The pile on the left is all hickory.

fxtmol.jpg
 
RParker said:
I am re planting my apple orchard and cut, dragged and burnt 25 standard apple trees.

289hq4o.jpg


1914b4.jpg


FWIW, I prefer apple wood in my smoker, the branch wood the diameter of a racquet ball cut in 2" chunks smokes the best.

I have a lot of wood. All red and white oak.

152g5t5.jpg


k2001l.jpg


The pile on the left is all hickory.

fxtmol.jpg
Click to expand...



beautiful piece of property! I have never had any experience with fruit trees but just curious as to why you would want to cut down 25 trees and replant? Do younger trees produce more?
 
Apple trees produce much high quality fruit on young trees and the standard trees are the old way of doing things. Now the vertical axis or tall spindle are the preferred method. In the space where the old ones are I am expanding some, but 468 trees are replacing them. I just built 1100' of deer fencing and now just need to put up the wire and stretch.

Long video but excellent:

https://www.youtube.com/watch?v=gJF4wLgXnK8
 
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