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Just Curious... How much wood do you use in your Masterbuilt Dual Fuel or similar propane smoker?

post #1 of 5
Thread Starter 
Just wondering how much wood you all use? I have the cast iron pan on top of the original chip tray and use a fist size chunk of wood or the equivalent amount of smaller chunks or chips. Basically a handful of whatever kind of wood I have. I prefer the fist size chunks because one can give almost two hours of smoke. I do this the whole cook. So basically I fall in the light/medium smoke for the whole time camp. I notice some people using 3 or 4 fist sized chunks at once so I am curious how long it smokes before replacing and does te food taste really smokey. I tend to get a lot of white billowing smoke when I had more than my normal handful. Thanks!
post #2 of 5
When replenishing wood during a smoke, it's not uncommon to have a few mintues of billowing white smoke-it will settle down and you'll be back to the TBS. On my GOSM, I don't add more that 3 chunks of wood at a time. Chunk size are usually 2 1/2 X 2 X 1. As to how much wood to use really depends on your taste for smoke-if you like a smokey taste, add more-if you want to taste less smoke, use less. Remember when using more wood you're going to increase the chances of not getting complete combution on the wood (clean burn) and end up with creosote on the food.
post #3 of 5

I've been using two fist sized chunks in my cast iron pan.  When I add more I usually dump the ash/embers in a galvanized pan.  As Dutch noted above, it's not uncommon to get some white smoke for a bit when the new chunks are added.

post #4 of 5
Thread Starter 
Thanks guys... I generally stick to the equivalent of a fist sized chunk (I like to use up the smaller chunks in the bag). I usually do t get rid of the ash... Should I?
post #5 of 5

Honestly, I don't know if it makes a difference or not, I just do it since I have the bucket next to my Weber kettles.

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