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Wood CHunks

post #1 of 10
Thread Starter 

Hey Everyone, hope you are enjoying your summer! I'm smoking up a storm loving my weber! 

 

I have been using wood chips up to now, and bought some chunks today, I was wondering how many you would use.

 

Say for a 3/2/1 rib smoke

 

A 9 hours pork/beef pull smoke

 

A 2.5 hour chicken thigh smoke

 

Any input is appreciated as always! 

 

Want to use them tomorrow for my own backyard ribfest hehe

 

Cheers! 

post #2 of 10
What kind of Weber?
I think "how many" is really going to depend on what kind of smoker so you will get a lot of different answers depending on different smokers.
post #3 of 10
Thread Starter 

18.5 inch smokey mountain

post #4 of 10
Do you use the Minion method or something similar?
post #5 of 10
Sorry I'm not trying to evade your question just trying to get some more details so the charcoal guys can help you better.
I have a Mini WSM but don't use it much, mostly use propane and my electric smokehouse.
In my Mini I will use 4 or 5 chunks for a good 6 hour smoke then add a couple more, I really only use it for butts but have done some beef on it and only used a few when I did.
post #6 of 10
Just spread them around in the basket and do what Dave suggested with the minion method ( a few lit coals slowly lighting unlit) That way you'll get an even burn and longer smoke.
post #7 of 10
I always use the same amount. 4-5 chunks.
It all depends on the wood your using. I would not use 5 chunks of hickory for chicken. But will use 5 chunks of cherry for chicken.
post #8 of 10
Thread Starter 

yea, the minion method (had to google that) so 4 or 5 chunks it seems should be a good start.

 

Soak them or dry?

post #9 of 10

Yea there's no magic #... Different sized chunks, types of wood etc..  Start with a few and go up from there to suit your tastes.  You can't un do smoke flavor if you do too much. 

post #10 of 10
Quote:
Originally Posted by SmokinCanadian View Post

yea, the minion method (had to google that) so 4 or 5 chunks it seems should be a good start.

 

Soak them or dry?

Dry.

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