Didn't start it yet... Too cold, windy, and rainy... Ah the joys of living in NW Ohio... I will be sure to post a new thread with my progress once I do though! Thanks!
How often do YOU add wood - Pork Butt
- Thread starter nwohiosmoke
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Didn't start it yet... Too cold, windy, and rainy... Ah the joys of living in NW Ohio... I will be sure to post a new thread with my progress once I do though! Thanks!
vtmecheng
Fire Starter
I have a Landmann gasser and while it isn't exactly the same I don't think they are all that different. My directions also said to use chips and let me be the next in a list of members here who disregarded that. All I use are chunks now and it works great. For pulled pork I put in 2-3 chunks to start depending on size and go from there. Usually they will last 1.5-2 hours but that can change depending on weather, if you need more flame to keep a hot smoker in the cold my wood burns faster as well. Just keep an eye on things for the first few runs and you will learn the rig. Regarding the soaking of wood chunks, I used to but stopped. There are plenty of pics on the web of wood chunks cut in half after soaking for hours and hours. The water doesn't penetrate beyond 1/8" and everything inside of that is dry; doesn't seem like you gain much from soaking chunks. Chips are a different story though.
Good luck and don't forget the Q-View!
Good luck and don't forget the Q-View!
Last edited:
smokeusum
Smoking Fanatic
Again, learned something new!! I tried and will no longer be soaking my chunks!! Thank you!
smokeusum
Smoking Fanatic
My smoker's V-day after a full day wouldn't have been possible, otherwise!!
smokeusum
Smoking Fanatic
Nothing says I love you like meat, adorned with bacon, fresh outta the smoker!
I hope you have all had a great week, Valentine's day, and are preparing for a great smoke this weekend!!
imjesse1
Meat Mopper
On Propane while doing a long smoke I foil 3-5 chunks (depends on size)
I'll add a unfoiled chunk about every 2-3 hours
By wrapping the wood in foil and cutting a small slit in the foil I've learned it last a long time, also there is no flair ups...
I'll add a unfoiled chunk about every 2-3 hours
By wrapping the wood in foil and cutting a small slit in the foil I've learned it last a long time, also there is no flair ups...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
