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New MES question about wood chips - Page 3

post #41 of 49
Quote:
Originally Posted by Smoky Mike Blu View Post

Sorry, I have a few more questions. I hope you all don't mind me keep asking these questions? How long does a two pound bag of pellets last? What type of wood do you all normally prefer to use? I was thinking pecan and hickory. Any thoughts?
Thanks again
Mike

I've noticed that most people tell me that the flavor of wood is a personal thing. Some have other ideas. I've noticed that with beef and pork I can use Hickory & Mesquite and not have any issues but when I used them on poultry they seemed it was easy to over smoke (or to strong). So I've been using apple & pecan on poultry. My 2 1/2 cents worth.

U Smell Smoke?
post #42 of 49

Smoke,

 When  smoking a chicken or other fowl you don't have a lot of smoking time. If you are over smoking you bird I might think you are using chips and developing white smoke. White smoke will over smoke anything. You want the thin blue smoke that you will hear  about. If you are using chips you need to use less. There are 10's of thousands of threads on TBS . Here is a example of my MES 30Just because you are offended ,That does not make you right


Todd's pit master mix is a nice mellow mix of hickory maple and cherry. This may have been lit for wings.

post #43 of 49
jted, you are correct it was pouring white smoke. I finally realized that and used less wood chips this past smoke and turned out better. And that's why I have a 5x8 amps on the way.
Thanks for the info.

Smell Smoke
post #44 of 49

Glad you got your problem solved

 

Gary

post #45 of 49
Thread Starter 
I bought my butt roast. It's a 8 lb roast. I still don't have the A-maz-N pellet smoker yet. So will still be using wood chips. How long should I burn ships for? I was thinking a half cup every hour for five hours. Will this be too much or not enough?
Thanks
Mike
post #46 of 49
Quote:
Originally Posted by Smoky Mike Blu View Post

I bought my butt roast. It's a 8 lb roast. I still don't have the A-maz-N pellet smoker yet. So will still be using wood chips. How long should I burn ships for? I was thinking a half cup every hour for five hours. Will this be too much or not enough?
Thanks
Mike

What I've been going by is what I've read on here and that's once the meat gets up around 160 the meats not going to take on anymore smoke. So if you keep smoking it'll get a bitter taste. But the guys on here with a lot more experience will let us know for sure.
On ribs I use the 2-2-1 method, 2 hours in the smoke, 2 hours wrapped. 1 hour unwrapped without smoke with the bbq sauce painted on.

Smell Smoke
Edited by smell smoke - 3/6/15 at 7:44am
post #47 of 49
Quote:
Originally Posted by Smoky Mike Blu View Post

I bought my butt roast. It's a 8 lb roast. I still don't have the A-maz-N pellet smoker yet. So will still be using wood chips. How long should I burn ships for? I was thinking a half cup every hour for five hours. Will this be too much or not enough?
Thanks
Mike


In my book, the more the merrier, as long as it isn't heavy smoke.

 

Every meat I smoke gets light to medium smoke for every minute it's in my smoker, except while it's foiled.

 

Here's one:

 
 
 

Bear

post #48 of 49
Quote:
Originally Posted by smell smoke View Post


What I've been going by is what I've read on here and that's once the meat gets up around 160 the meats not going to take on anymore smoke. So if you keep smoking it'll get a bitter taste. But the guys on here with a lot more experience will let us know for sure.

Smell Smoke

That's an old wives tale.:biggrin:
Meat will take smoke as long as you give it to it. It might slow down late in the game, but it will take it.

 

And the bitter taste is never from too long a smoke. That comes from too heavy a smoke----even for a short time.

 

 

Bear

post #49 of 49

I agree 100 %   I smoked my belly bacon for 10 hours low temp but smoke the whole time was great. As bear said it's the type of smoke and using seasoned wood, a real thin blue smoke is what you are looking for a heavy white smoke Is Not what you want.

 

Gary

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