wood for smoking


 
S

Steve Ch.

TVWBB Member
I was looking forward to smoking some 3 racks of baby back ribs using hickory chunks. How many chunks should I use? Also, should I use the minion method or the standard one for the charcoal?
Thanks again!
Steve
 
For my taste that is to strong. Do you have any other woods? I would use 1 or 2 small chuncks in the first hour or so only. Minion Method for everything here. Put the meat on at assembley of the unit and make sure the ribs are ICE cold to get that killer smoke ring!
 
Glenn,
I live in northeastern PA. I've been to every hardware store, Lowes and Home Depot. The only chunk wood they sell is hickory and mesquite.
I did see some apple chips, but I thought that I would need chunks. Any suggestion would be welcome.
Steve
 
When I do ribs, I use the Minion Method and add 3 fist-sized chunks of hickory at the start.

I do not add any more wood after that.
 
If you are used to Hickory smoke 2-3 chucks are fine, if not I would go easy.

To each his/her own.

Let us know what you do/ think of your finished product!
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Steve, APLLE for pork. Do you have a BBQ store around? Do a google search for smoke wood or BBQ supplies in your area. BBQ galore sells lots of flavors of wood but shipping will kill ya. Any fruit tree orchards around, go to the owners and ask for scrap limbs, dryem and use them. If you want you can use chips, just wrap in a double foil pouch and poke a whole or 2 in the top, lay on your coals. Hickory is a heavy smoke wood, good for beef.

Mark
 
Thanks for the idea of of double wrapped chips.
I'll check out some orchards across the river in NJ and see what I can get. Thanks again.
 
Perhaps I am just a traditionalist, but hickory and pork were made for each other. How much to use is a question of personal taste. With ribs, two average sized chunks works for my family.
 
Everyone will have a different answer. For me you can't hardly go wrong with pecan on anything, especially beef. But for pork I usually use hickory.
 
Ok men - I was able to find some dried cherry and oak wood, so I am following the BRITU recipe. Right now I just placed another container of unlit charcoal and the wood the chunks. Waiting for the chunks to catch fire, then I'll assemble the unit and wait an hour before loading the ribs which are sitting covered on my kitchen counter.
Thanks for all your advice. This is a great site!
 
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