All wood only...

[bsnemo]

Who cooks on an offset using wood only? Looking for your opinions...

 

[vaquero01]

Quite a few of us do.....what in particular are ya tryin to figger out?

 

[roller]

I sure would like to...

 

[vaquero01]

Out of curiosity Roller....what's keepin ya? The tending, the time or the convenience of other methods? I usually ask when folks tell me they wish they could smoke with wood instead of their gasser or sparky set up. 

 On the by, what part of NE LA ya in? I'm from Ouachita Parrish.

 

[bsnemo]

Quite a few of us do.....what in particular are ya tryin to figger out?

 

[bsnemo]

Well what I was wondering is if I start a fire with wood and let it burn down to coals then add the meat and keep adding wood to maintain the temp, will the food get to much smoke from adding new wood?

 

[vaquero01]

as long as your wood is dry and seasoned, as well as being seasoned....it should come out just fine.

 

[bsnemo]

as long as your wood is dry and seasoned, as well as being seasoned....it should come out just fine.

 

[bsnemo]

I was wondering because I was reading in another forum that after meat reaches 150 degs smoking is a waste if time because the meat will not take in ant more smoke... You say yours is coming out good with all wood start to finish?

 

[fwismoker]

I was wondering because I was reading in another forum that after meat reaches 150 degs smoking is a waste if time because the meat will not take in ant more smoke... You say yours is coming out good with all wood start to finish?

These temps you hear about and whether or not the meat takes on smoke or not is many times not accurate.  The formation of the smoke ring is what they are referring too, the formation of the smoke ring ends near the 140 degree mark.  

As meat drys it absorbs less smoke but as long as meat is exposed to smoke it'll take on smoke...just more on the surface.

 

[bsnemo]

Ok I just wanted to cook with all wood instead of buying lump and charcoal but didn't want to kill the meat with too much wood smoke. I'm getting the sense that many of you cook with all wood and I just need some practice...

 

[whittling chip]

You might want to take the free 5 day e-course that is offered on this website. It gives you all the knowledge you need to get off to a great start on your future smokes. Here's the link: http://www.smoking-meat.com/smoking-basics-ecourse  .

Hope it helps,

WC

 

[seriousbbqs]

bsnemo,

I have already cooked with all wood in my Meadow Creek SQ36 Smoker, and it works, but it's easy to get the smoke flavor too strong. It's easier to use charcoal briquettes for a base and add wood for flavor. But if you have plenty of free or cheap wood and money for charcoal is a problem, go for it.

Like vaquero01 said, use dry wood. Also, learn how hot to fire the smoker, so you can leave the vents partly open and give the fire some oxygen. If you have to close it down to control the fire, it will smolder more and make heavier smoke.

Start with a small fire and build it up instead of building a blazing fire that you can't control. :)

 

[kc5tpy]

The amount of smoke is a personal preference.  The guys got ya sorted on using only wood but the amount of smoke is gonna be trial and error according to your particular taste.  When I was back in Tx. I only ever used wood, and mesquite at that.  But I have eaten some smoked food that I thought was over smoked.  So welcome to the fun and start experimenting.  Have fun.  Keep Smokin!

Danny

 

[bsnemo]

Thanks all you folks for your input and I welcome anymore of your thoughts or comments...

 

[backwoods bbq]

Well what I was wondering is if I start a fire with wood and let it burn down to coals then add the meat and keep adding wood to maintain the temp, will the food get to much smoke from adding new wood?

YES or No...It depends if you use ALL mesquite yea its going to come out nasty and smokey as all get out. If you use Pecan that isn't seasoned at least 9-11 months it will turn the meat, If you use well seasoned wood and hickory oak it is usually fine. If you use all fruit wood sometimes it turns the meat sometimes it comes out ok. so it depends.

 

[vaquero01]

 The biggest thing is using dry wood and never throttling your exhaust. I have seen more rookies believe the key to controlling their fire for an extended burn is to try and damper both sides of the air on the inlet and exhaust. Never choke the exhaust, the smoke will stick around in the smoke chamber too long, build up unwanted creosote in your box, and impart that too strong flavor that you are referring to. The only time you should be closing the exhaust is when your all done and you want to keep the rain out. Experiment with different woods, make sure they are well seasoned and after a couple tries you'll figure out how to keep your smoke clean, almost transparent. I make pizzas, breads, and rolls in mine and they can pick up a strong flavor real easy if you don't have it dialed in. 

 In short, it's fun! So start a fire, put some sort of meat matter in the box, open a beverage of choice and enjoy! 

 

[bsnemo]

Thanks for that advice. Your right I've seen so many on YouTube telling folks to close the stack down to control the temp (wrong)... I appreciate the advice from you folks that have been there and had success and failures. I'll be back with more questions...
Bob

 

[bsnemo]

Do you ever get wood from a guy that sells firewood and what color are you looking for? I'm thinking the wood that is more on the brown/tan side, dry, rater than the grey color of older wood would be the choice. Right or wrong...

 

[vaquero01]

I normally get my own, however color wise....you are about right on. The other indications to look for would be an easily peeled or flaked off bark, also cracks and fractures in the cambium of the wood, and heft (green wood obviously should weigh more)

 Another thing, and I've seen this argued both ways, in my experience and opinion....you should remove the bark prior to using it. The bark contains tanins that can impart a bitter flavor in the smoke.