Erik Snyder
TVWBB Fan
I'm wondering why so little wood is used and recommended for the WSM's? I see these barbeque shows where they strictly used wood? What is the difference?
-
Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!
Why so little wood?
- Thread starter Erik Snyder
- Start date
Hi Erik,
There's no way to undo oversmoked barbecue, so I recommend that WSM beginners err on the side of using less smoke wood. I usually suggest 3 or 4 small chunks, maybe 3" x 2" x 2".
If you taste the results and feel more smoke flavor is needed, then add more wood next time you cook.
Regards,
Chris
There's no way to undo oversmoked barbecue, so I recommend that WSM beginners err on the side of using less smoke wood. I usually suggest 3 or 4 small chunks, maybe 3" x 2" x 2".
If you taste the results and feel more smoke flavor is needed, then add more wood next time you cook.
Regards,
Chris
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik Snyder:
I'm wondering why so little wood is used and recommended for the WSM's? I see these barbeque shows where they strictly used wood? What is the difference? </div></BLOCKQUOTE>
The difference is all about combustion. Large offset smokers, 'burn' wood....meaning each log should immediately catch fire when it's inserted into the firebox. Meaning, it's burning and it's burning clean. NOT smoldering...which produces soot due to an inefficient burn.
With the WSM's and similar cookers, you have an alternate fuel source and like Kevin stated wood is used for flavor versus fuel, but you're still getting a good efficient clean burn. You could burn straight wood in a WSM, however with the design of the WSM the temperatures would be entriely too high. That's why they work in the offset cooker design. You could cook with 100% wood in a WSM, but the wood would 'smolder' vs. burn you would have 'sooty' bitter food.
I'm wondering why so little wood is used and recommended for the WSM's? I see these barbeque shows where they strictly used wood? What is the difference? </div></BLOCKQUOTE>
The difference is all about combustion. Large offset smokers, 'burn' wood....meaning each log should immediately catch fire when it's inserted into the firebox. Meaning, it's burning and it's burning clean. NOT smoldering...which produces soot due to an inefficient burn.
With the WSM's and similar cookers, you have an alternate fuel source and like Kevin stated wood is used for flavor versus fuel, but you're still getting a good efficient clean burn. You could burn straight wood in a WSM, however with the design of the WSM the temperatures would be entriely too high. That's why they work in the offset cooker design. You could cook with 100% wood in a WSM, but the wood would 'smolder' vs. burn you would have 'sooty' bitter food.
Erik Snyder
TVWBB Fan
Thanks Larry, That makes a lot of sense.
j biesinger
TVWBB Platinum Member
there's been a few recent threads dealing with this topic. I suggest going back through and looking for them, one I recall had some serious technical info about things like top down and bottom up fires.
one key has to do with the heat and oxygen. with a wsm you're mostly trying to keep the heat down and are often restricting the oxygen. both lead to poor combustion which results in an intense smoke flavor.
offsets are usually trying to keep the heat up, which means lots of o2 and a flaming fire box. what gets to the meat is mostly carbon due to close to complete combustion.
be thankful you have a wsm. you can experiment with different smoke woods and taste the difference. It takes so little wood, you can go out and buy some exotic woods, and mix and match. try doing that with a stick burner and you'll go broke.
one key has to do with the heat and oxygen. with a wsm you're mostly trying to keep the heat down and are often restricting the oxygen. both lead to poor combustion which results in an intense smoke flavor.
offsets are usually trying to keep the heat up, which means lots of o2 and a flaming fire box. what gets to the meat is mostly carbon due to close to complete combustion.
be thankful you have a wsm. you can experiment with different smoke woods and taste the difference. It takes so little wood, you can go out and buy some exotic woods, and mix and match. try doing that with a stick burner and you'll go broke.