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Newguy from Oregon

post #1 of 13
Thread Starter 
Glad to join this site and see all the great stuff on here. I wanted some advice on how much wood should be used with a charcoal grill for smoking ribs and about how much I will need to add over the period of smoking my meat. Also, how long should I soak the wood (if at all) and what would be a good type to use (ie. oak, hickory, mesquite, etc...) This will be my first time and I would like to get it somewhat right and not have to do take-out. Ha Ha Ha.

Thanks and I look forward to all the advise.
post #2 of 13
Are you just using your kettle grill to smoke? It is really hard to say but if you where to purchase a 5lb bag of wood you would have more than enough. Living in OR you should have plenty of smoking wood available to you. Where abouts do you live, I lived in Eugene/Crow area for 10yrs. And was able to round up plenty of Alder, Apple, Madrone, Maple, Oak.....etc just have to make sure it has been "seasoned" for at least a year. I soak my chips and chunks, but some people say it just wastes time just experiment with that.
post #3 of 13
Welcome neighbor!
post #4 of 13
No need to soak wood. You will get differing opinions on that one though.

You only need enough wood chips or chunks on top of charcoal to produce a thin blue smoke. Billowing white smoke is not good, it creates creosote which tastes nasty and is bad for you.

Apple or Cherry is really nice for ribs. You could start out with something like Oak or hickory and experiment till you find one you like the taste of. Mesquite is quite strong and should be used sparingly till you get on to it.

Be sure to check out this sticky on good and bad woods because there some woods out there that can hurt you.

post #5 of 13
Welcome to SMF glad you joined us. You only want a a little wood just enough to produce thin blue smoke or just the smell of smoke. I think the biggest mistake new people do is to use too much wood and then they get that creosote taste and think they don't like smoked food. There are different thoughts on whether to soak or not I don't it just takes longer to dry before smoking. Don't put the wood directly on the flame put it off to the side a bit. As for which wood thats a matter of personal taste. Mesquite is about the strongest hickory and oak middle of the road and alder very light. Cherry is also a nice mild flavor to consider
post #6 of 13

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

Be sure to check out Jeff's 5 Day Smoking Basics eCourse, you can find it here it's "FREE"...5 Day e Course

Everyone here enjoys seeing the qview so be sure to post plenty of pics... Large ones that us old people with bad eyes can see.

When you uploading to photobucket I always use the Large img setting, 640 x 480 it is a nice size...
post #7 of 13
First off welcome to SMF. You'll like it here cause ther are alot of good folks that would just love to help you with just about anything to do with smoking. As far as your wood thing like piney said you just want a small amount just enough for the thin blue smoke you will hardly be able to see it but you just want to smell it. Then when you do smoke something and you have a question just post it here and we will be happy to anwser it for you. Then go grab the camera and start
snapping and this thread will help you post them. So run don't walk and grab something to smoke and get to snapping those picture (qview) here.
Welcome To The Addiction
post #8 of 13
Hey I'm in Eugene, where in OR are you?
post #9 of 13
Welcome to the site.
I can tell you that when I first started smoking I kind of just jumped right in and though it came out ok I was doing a LOT of things wrong.
Way too much wood for one thing, white billowing smoke.
After learning more and practicing I realized all the mistakes I used to make and enjoy smoked foods so much more now that I am doing things right.
Never give up, practice and read and in no time you will be putting out some deliciously beautiful smoked foods.
And no need to soak your wood, proper placement of wood in relation to the heat is a key part of keeping the smoke flowing properly.
post #10 of 13
Welcome Aboard.Feel free to post specific questions in main forum and more folk will get a chance to give opinion..Although the answeres given are spot on...
post #11 of 13
Welcome to the SMF. looks like you're getting good advise already. Good luck my friend.
post #12 of 13
Thread Starter 


wow, I appreciate all the info and welcomed greeting. I will deffinately look out for the white smoke and not soak my wood. I live in Portland and am using a Char Griller with a side firebox.
post #13 of 13

Welcome to SMF

Welcome to SMF!! I’m so happy you decided to join us.


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