adding wood for smoke question

[ldrus]

i am still learning this process of smoking and just wondering how much wood for smoke do you add? i generally have to buy a bag of chunk from walmart and i also get a bag of chips for fruit wood they dont sell that in chunk. i guess the point to this question is i dont want to over smoke or waste unnecessary smoking wood if pics are needed of the size of wood i am using let me know ill take some and post them for fuel i use RO lump

 

[rbranstner]

On my UDS I usually only use around 3-4 chunks of wood and then a handful of chips of cheery or apple. If I am smoking on my smoke shack I will usually fill it every hour or so depending on how fast I run out of chips. Are you using a propane rig or charcoal/lump rig?

 

[john3198]

Check out this post by flash a while back. TBS (thin blue smoke) is the key.

http://www.smokingmeatforums.com/for...ad.php?t=85679

Main thing to remember is that you don't want to add too much wood and generate heavy smoke. I can do a rack of ribs for 3-4 hours with a few small chunks of wood, but it all depends on your smoker. Some need more than others.

 

[larry maddock]

thin blue smoke

 

[indyadmin1974]

When I started out my mistake was throwing as much wood as possible in to get smoke rolling out all the time.

That's really not how it's done.

TBS (or thin blue smoke) or even ninja smoke (TBS you can barely see...) is what you're looking for.

1-2 chunks for poultry
2-4 chunks for ribs and chuckies
4-6 for larger/longer smokes

That has served me well. Less is better sometimes. You'll get to taste the meat, not all smoke.

 

[chisoxjim]

with the WSM its pretty simple.

I use about 6 chunks of wood that will last me as long as the ring will go. (2-3) layered in the lump, and (2-3) on top of the lit lump a few minutes before I assemble the WSM.

 

[flash]