Using charcoal or wood

masterwood55

Newbie

Original poster

Apr 7, 2012

21

10

anaheim CA

• Jul 21, 2012

• #1

Is it better to use charcoal or lump wood in smoker when it is hot outside. Last time I used wood (which is what I use normaly) it got way to hot. The water was boiling which never happened before and my smoker holds more than a gallon

 

dog1234

Meat Mopper

May 8, 2012

210

33

Breaux Bridge, LA

• Jul 21, 2012

• #2

Mater

I useally use charcoal to start the fire them when the are hot and smoker is ready i start adding lumb wood (in bag from Academy) and my choise of wood for the smoke.

I am a beginner and tryign to figure it all out.

What state are you from I no C on your profile?

 

masterwood55

Newbie

Original poster

Thread starter

Apr 7, 2012

21

10

anaheim CA

• Jul 21, 2012

• #3

i am in southern california.  so you use charcoal and lump wood charcoal and then add a flavor wood like hickory or something?

 

dog1234

Meat Mopper

May 8, 2012

210

33

Breaux Bridge, LA

• Jul 21, 2012

• #4

Yes sir correct on the question.

I am still experimenting with different woods. I mostly use misquite and hicory. I have some pecan drying now....... I really want to use it some. I have tried Cherry and Apple also very limited.

I find it hard to tell the difference between most wood flavors. Possibly because I am still tryimg to master just smoking the meat properly. After I can figure out smoking it properly, them it will be what rub I like best................. Then on to the smoke flavoring.

I need to go to a smoke meat outing and see how the BIG BOYS do it. I figure I can gain a lot of information at an event like that. 

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jul 21, 2012

• #5

http://www.smokingmeatforums.com/t/125245/using-charcoal-or-wood   , read this and practice. Hot weather you can have an even smaller fire and burn all wood , no charcoal. IMHO , this is the best smoke for meat...

Have fun and as always...

 

masterwood55

Newbie

Original poster

Thread starter

Apr 7, 2012

21

10

anaheim CA

• Jul 21, 2012

• #6

well that's very interesting i never heard of someone using both.  but then again i have only been doing this for like six months.  i am trying to find out which one is better in 90-100 degree weather.  last time i smoked game hens they cooked awful quickly and like i said the water was boiling the smoker temp was about 325.  i didn't do nothing different than my previous times. i really haven't found a good fruity flavor wood i like yet only like the hickory or mesquite myself

 

dog1234

Meat Mopper

May 8, 2012

210

33

Breaux Bridge, LA

• Jul 21, 2012

• #7

Master

90 to 100 degrees I live in it.......... The humitidity is a killer................mam o mam.........

My meals oals cool faster than what is suggested. I try to keep heat at 220 to 245................

Not sure what going on. Maybe its that I am smoking on a reverse flow smoker?????????????

TRYING TO FIGURE THIS OUT

 

Last edited: Jul 21, 2012