How much wood (chunks) to use?

[SherryT]

Hello all! It's been a while!

Out od frustration, I gave up on the bullet mod I'd made. I simply could not maintain my temps (and I know that was on me rather than the mod), so I finally conceded defeat and moved on.

Anyway, my love of smoked pork compelled me to try again, so I bought the MB ThermoTemp XL (propane) and a ThermoPro thermometer w/remote and I'm LOVING it...did a spatchcock chicken the other night (a little underdone for my taste but hubs loved it) and my 1st fatty last night (philly cheesesteak...it was goooood!).

So now I have a question...for short smokes like chicken and fatties, how much wood (chunks) is "too much". While I know taste is subjective, what if, say, I wanted just an "average" amount of smoke flavor? To me, the fatty seemed a bit too smoky after using 3 pcs of oak (each about the size of a deck of cards), but as I've never even TASTED smoked beef until last night, I'm not sure if it was simply a different flavor than I'm used to or if I should have used only a couple of pcs.

Thoughts?

 

[cansmoke]

Hello all! It's been a while!

Out od frustration, I gave up on the bullet mod I'd made. I simply could not maintain my temps (and I know that was on me rather than the mod), so I finally conceded defeat and moved on.

Anyway, my love of smoked pork compelled me to try again, so I bought the MB ThermoTemp XL (propane) and a ThermoPro thermometer w/remote and I'm LOVING it...did a spatchcock chicken the other night (a little underdone for my taste but hubs loved it) and my 1st fatty last night (philly cheesesteak...it was goooood!).

So now I have a question...for short smokes like chicken and fatties, how much wood (chunks) is "too much". While I know taste is subjective, what if, say, I wanted just an "average" amount of smoke flavor? To me, the fatty seemed a bit too smoky after using 3 pcs of oak (each about the size of a deck of cards), but as I've never even TASTED smoked beef until last night, I'm not sure if it was simply a different flavor than I'm used to or if I should have used only a couple of pcs.

Thoughts?

Sorry, my bad
but
How much wood could a wood chuck chunk if a wood chuck could chunk wood?

 

[gmc2003]

My wife and I aren't into the heavy smoke flavor either. We prefer just a hint of smoke. For us. I use two chunks for a fatty(about the size of a half a hockey puck each), one for poultry(same size), I like hickory for fatties, and apple for poultry. A good clean smoke is needed for both. Meaning no white billowing smoke. I'm a charcoal smoker so my results may vary from yours and others.

Chris

 

[Inscrutable]

Sorry, my bad
but
How much wood could a wood chuck chunk if a wood chuck could chunk wood?

I read the title, and just KNEW there was a woodchuck nearby

 

[Inscrutable]

SherryT, you might consider an A-Maze-N tray or tube ... probably lets you impart a lighter touch.

 

[gmc2003]

Native born Vermonters are called woodchucks. I was born in NYC so I'm a flatlander.

Chris

 

[SherryT]

Thanks for the replies!

gmc2003, I "thought" I might be using a bit too much wood!

Inscrutable, I have the A-Maze-N tray and have ordered a 12" tube...I intend to give them a try.

Again, thanks!