- 14 Posts. Joined 5/2010
- Location: Friendswood, Tx.
- Points: 11
- Select All Posts By This User
Related Forum Threads
- Noob question on chunks vs. larger pieces of wood for Char-Griller SFB Last post on 11/26/11 at 2:55pm in Woods for Smoking
- Lump or charcoal and wood chunks Last post on 7/6/09 at 4:37pm in Charcoal Smokers
- use smoking wood for heat? Last post on 11/30/10 at 8:02am in Woods for Smoking
- charcoal in RF smoker Last post on 6/17/10 at 8:33pm in Reverse Flow
- Smoking Spare Ribs Last post on 6/13/10 at 6:19pm in Pork
Have owned this smoker for 2 weeks now. Smoked on it 5 times and every time everything on it turned out great. I have had experience smoking on some like it. So no learning curve at all for it....
This is actually a review for Traegers customer service. I don't own a Traeger, but I borrowed and damaged one. I have a Yoder 640. I had loaded 70lbs of pork into it, and went to bed. In the...
This is a good smoker for the beginner who does not want to get to involved with staying up all night monitoring temp/coals. Just fill the hopper and set the temp, when it is warmed up toss in your...
Overall I am very pleased with my Smoke Hollow smoker. IT is a great unit for me, I bought at Sams for less than 400 after taxes. The entire unit itself comes in at over 76 inches in total length...
I've only had the Masterbuilt dual-fuel propane for a month now but have used it 10 times for everything from salmon to pulled pork. I had been thinking about getting a real smoker for a while now...
Could I use Wood Instead of Charcoal?
I experimented this morning, since I'm getting ready to go pick up a few things for my smoke around 1pm today.
I used 1/4 chimeny of lump, and put on about a 2.5" thick x 5" long piece of oak, and it smoked quite a bit. A LOT more than the few smokes I've done using a flavoring wood for smoke and charcoal/lump as the main source.. And it was thicker than the TBS I was getting before. In fact is was mostly a thicker white smoke. I'd say about 2x as thick as the TBS I am used to seeing...
Oh yeah, thats a long answer version to yes you can.
Have fun with it, let me say I have personally made some great food and have ruined alot trying new things.
I set up my fire box using the 'ring of fire' technique. lay a 2 or 3 layer ring of charcoal perimeter around the edges of your fire box, tray or basket. I use a mixture of standard hickory wood charcoal and regular briquettes. Start your charcoal chimney with both wood charcoal and regular briquettes. Once white hot dump your chimney contents inside and within the 'ring of fire'. Add your apple, cherry, or hickory wood (I buy mixed 1/4 chords and saw the logs in half and then split them) to maintain your heat and smoke. As the smoking of meat progresses the edges of the ring of fire are lit and maintain your temps extremely well. Continue to add chunks of wood to your liking. I find that every time I need to baste or rotate or add different meat the temps lower when opening your door. So I add wood chunks prior to opening my door. It catches up back to temp quicker and easier. Good luck.
I am a purist. I split my wood and then use my ax to remove the lower end of bark, flip it over and chip off bark from the other end. It is not completely clear of all bark but bark holds moisture and mold. However, if your wood is very dry the bark usually falls off anyway when you split it.
This is all pretty much on the money...Raykar.....good point about the bark. Bark contains tanins that will impart a bitterness in the smoke, dry or not. The only thing I would disagree with is someone mentioning controlling the "Stack Dampener" I am pretty sure most will tell you not to play with the stack side....it is to be let breathe freely. You control the heat on the intake side and allow the exhaust to exit as cleanly as possible. This will eliminate excess creosote build up, stale smoke, and help control the temp more consistently.
Depending on your smoker, I find that you must control the stack as well on windy days. As the wind blows across the stack, it creates a greater pull, and on some smokers that can make the temperature difficult to control. Reducing the stack opening will reduce the effect of the wind. But this is probably for gusty conditions. If the wind is strong but steady, it may not matter as much.
As for using smoking wood for a heat source, I have seen great success, and awful results both from doing that. I have done apple wood over lump charcoal on a egg-type (Kamodo) grill set-up for low indirect heat, and the results were inedible. On the other hand, I have had excellent results with raw oak in an offset type smoker. So I think it depends on the wood you use, and how strong it is. I season my oak a year or more, but the apple wood was from a package, and was probably fairly fresh.
If I have a strong smoking wood I want to use, I'll usually not put the smoke wood in the fire intil the surface of the food is fairly warm. That way the bitter flavors in the strong smoke don't immediately condense on the cooler food and over-smoke it. And the kind of fire matters a lot as well. Often in an offset smoker that is not well sealed, the fire is a hot flame fire, so much of the smoke is burning up. In a cooler smoldering fire the smoke doesn't get a chance to burn at all, and it is easier to get too much of the most bitter part of the smoke flavor building up on your cooler food.
But regardless of the advice anyone gives you, your cooking conditions are different, and only you can do the work to try the different methods until you find out what works for you. The only way to know anything for sure is to get in there and try it, and adjust your method for the type of meat, the length of the cook, and the desired flavor.
- Could I use Wood Instead of Charcoal?
- › Question About Curing Bacon - how long is too long? 8 minutes ago
- › Vents open or closed? 8 minutes ago
- › Hello everyone! 11 minutes ago
- › Hello all. 12 minutes ago
- › New Member 24 minutes ago
- › Morning, total rookie here in the smoking world. 37 minutes ago
- › Loin question 39 minutes ago
- › Sloppy Joe Button Buck 41 minutes ago
- › pellets vs chips ,Master built Sportsman Elite 30'' Electric Smoker 45 minutes ago
- › Everglades Bacon Medallions 50 minutes ago
- › Smokin-it model 3 by smokin-pete
- › Traeger Texas Pellet Grill by montanashawn
- › Camp Chef Camp Chef Pellet Grill & Smoker Deluxe by CHRISTOPH
- › Outdoor Leisure Products (OLP) Smoke Hollow 47180T 4-in-1 by PhillipLeondria
- › Masterbuilt Dual-fuel Pro by StillAqua
- › Smoke Hollow 44241G2 44-Inch Vertical LP Gas Smoker by kentluman
- › Weber 731001 Smokey Mountain Cooker 22.5-Inch Smoker by jjcreole
- › A-MAZE-N-SMOKER by tjdcorona
- › Weber 711001 Smokey Mountain Cooker Smoker, 14.5-Inch by Cornman
- › Weston Pro Series #22 Food Grinder 1HP by TripleQ