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1 rick of oak (how many days will it last?)

post #1 of 9
Thread Starter 

Sorry about posting this in a second section, I should have posted my question in here.

 

How many 12-15 hour cooks will one rick of wood last if I cook at 230 degrees on a medium sized offset smoker?

post #2 of 9

How much does your cooker burn?  Mine for example will cook @225° for 30 min (I burn with all vents full open most of the time) on one split piece after its up to temp, then I need to add another.  There are too many variables to give you an accurate answer but I use probably 24-30 pieces of wood for a 12 hour cook. I usually get about 4-6 splits from one log that is 8" in diameter and 12" long.  So lets say I get 4 pieces out of them, that will mean I am burning 7 1/2 logs every 12 hours. 

post #3 of 9
Thread Starter 

I guess using your calculations a rick should last a good 4-5 good smokes on my 900 sq inch offset. I'm leaving charcoal and trying my luck at running all splits 

post #4 of 9

Cromag, hello. Are you waiting for a big drop in the heat before adding to the fire?

 

This may be the prob. Watch you Therm. for a 10* drop and ready another stick by heating it , then add to FB. This should ignite almost immediately if you fire is at a good hot coal stage:

 

 

 

It doesn't take a full FB full, just HOT coal beds which will continue to give good heat and will be controled by the intake - exhaust full bore open for the draft or you'll get foul smoke and smoldering which will cause bad smoke.

 

Warm the pieces first , to allow them to ignite quickly (mine usually goes within 30sec.)

700  30 sec. after placement with a warm stick .

 warming is done here.

 

and the results are clean , light , blue hued smoke :

700

 

Even if you can only smell the smoke ,you're doing the Smoke thing. All it takes is a little Patience . Pays off in wonderful Q :

700

 

700

 

Have fun and remember . . .

post #5 of 9
Quote:
Originally Posted by cromag View Post

I guess using your calculations a rick should last a good 4-5 good smokes on my 900 sq inch offset. I'm leaving charcoal and trying my luck at running all splits 


I am thinking you should get a lot more fuel mileage then me, because my cooker is 250 gallon (approx 54,000 in^3)

post #6 of 9
Thread Starter 

I did notice on my seasoning that sometimes I needed to leave my side door on my firebox opened 2 inches or more in order to keep the splits flaming. I'm assuming you never want the flame to go out even if you have burning embers?

post #7 of 9

What is a Rick? Never heard that term down here, how does it compare in size to a cord?

post #8 of 9
Thread Starter 

A rick is a stack 4' by 8' by one row 

post #9 of 9

Cromag, the method I am discussing will almost ignite immediately and the heat in the FB will keep it "glowing hot " when you shut the door, control with the intake only(exhaust full open). The Wood will have a very low fire(just enough to burn the gasses and create TBS). You'll barely see the fire but a little flame can be seen if you get down and look closely , but be careful, Eyebrows dissapear this way.

 

Remember,small HOT FIRE and warmed Wood gives instant TBS.

 

Have fun and . . .

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