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Chips, Chips, and more Chips?

post #1 of 14
Thread Starter 
I was told that meat will only take smoke for 30 minutes, after that it is not neccessary to put any more chips into smoker. Is this true or does a person continue to feed chips or chunks throughout the whole smoke?
post #2 of 14
post #3 of 14
I believe Rich is correct and I usually keep smoke going until I foil
post #4 of 14
Don't believe everything your told! wink.gif
post #5 of 14
Only half Bubba. Which half, however?

The guy states green wood helps smoke ring in that quote. Wonder if he actually ATE it?
post #6 of 14
I was watching food network last night and they had Mike Mills on. He was explaining his rib cooking process and he only uses green apple wood from his own trees. They even showed him loading his smoker with pieces that still had green leaves on them.
post #7 of 14
You did the right thing by asking here for verification. PDT_Armataz_01_37.gif

On Edit: And by the way . . . when I made my "creosote spare ribs" the bad smoke didn't start until well after the 30 minute mark. In fact, I don't believe I had any smoke at all in the first 30 minutes. But the smoke that I did generate AFTER the 30 minute mark sure imparted some flavor to the meat -- NASTY flavor that is. PDT_Armataz_01_16.gif

post #8 of 14
Yanno...if you have a big enough box/smoker... and about a billion BTU's going on in the fire prolly CAN use green wood. A small box way. The huge Klose pits, the big Langs... but a chargriller... I'd not try it.
post #9 of 14
I will totally agree with you on that.
Leave the wet wood to the pro's!
post #10 of 14
I didn't think there was ANY instance you would want to use green wood. Learn something new...

In my small smoker I can cover the box with foil and poke some holes and get a thin blue smoke for 3 hours on one box.
post #11 of 14
Then you've got it figured out!! wink.gif
Try a couple chunks, bet it would last you even longer! biggrin.gif
post #12 of 14
I use chips and chunks in a 9x9 cake pan covered over with foil and bout 5 holes poked in the foil. Run smoke till a) there done er b) it's foiled. Never used green wood, won't use green wood. Don't like the taste of a railroad tie personally. Nice seasoned wood will do nicely. I have seen a few "experts who's stuff I would not feed ta a dog. Kinda like sayin I'm an expert in the field of nuclear fision, but ain't never had any success at it. Lotta good knowledgeable folk on here who's word I would take over many experts. Just my two coppers worth yall.
post #13 of 14
I saw that same show last night about using green Apple wood. Rich is right about the BTU's. Anything will get "pure" with enough heat in the mix. BTW, that guy is a 3 time world champ BBQ smoker and has a dozen or so rib joints. He must be doing something right.
post #14 of 14
He very well might be, but, He has some specialized equipment fer the job that we all don't have access to. Use green would in the average smoker on this here forum an yer not gonna like the taste much. As I said before, I don't use green wood an I won't use green wood. It can be done on a limited basis, there are members here on the forum who do so, but, it takes a fair amount a practice ta get yer desired results.

I have burned wood fer heat fer many years, ya burn green would ya get cresote, don't matter ifin its in yer wood stove er yer smoker, green with lower heat an less then perfect combustion air is gonna create cresote. Not good in either case.

Stick with the nice seasoned stuff an enjoy the product yall produce. Just my two coppers worth.
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