Wood Chuncks(or sticks) compared to wood chips

[the duster]

I wanted to ask what people have found out using wood chuncks or sticks for the smoke compared to wood chips.  I used about three chuncks of hickory and a chunk of mesquite (which was suppose to be apple but I was not paying attention) but I have always used chips before and my BB ribs caem out really smokey.  I think it was the mesquite but I wanted to make sure before I throw some more on with apple wood and hickory this time.  What have all of you found ot be the best amoutn to use? thanks

 

[Dutch]

duster, I've used both, wood chips and wood chunks and I like using the chunks because I don't have to reload the wood box as often when I'm using my GOSM Big Block. For my Lang, I use splits.

Hickory is a good all around wood for smoking and I like to use a mix of hickory/apple or hickory/cherry (3:1) when doing beef and I'll use a bit more fruit wood for pork and poultry (2:2 or even 1:3). Mesquite is a bit over powering for pork, but there are folk out there that like the flavor.

 

[mountainhawg]

I used chips for many years and began using just chunks 6 years ago with great success. I found the chips gave a good, but short blast of smoke no matter how long I soaked them. Using chunks, I don't soak them but place in aluminum foil with some openings and place on the coals. They will produce that way for a few hours giving off a low amount of smoke which I like. I am fortunate to have a good source for a large variety of fresh cut wood I that can make my own chunks from. I usually use two or three chunks 11/2 to 2 inches thick and about 3 inches long at any one time. Like what was mentioned above I normally mix woods when smoking, or just go straight such as with mesquite or apple. My main mix wood is oak which I feel gives meat a nice rich taste. For our taste buds, straight hickory needs to be used in moderation as it can over power foods and spices. I also feel chunks give off a more flavorful smoke, but since I use freshly cut wood this may be the cause. 

Also, I only use smoke for about 2-3 hours on a butt and turkey, 1 hour on ribs, and about 1-2 hours on a whole chicken. We only like a bit of smoke on our Q. 

 

[the duster]

Thanks Dutch.  I will have to moderate and mix and not use mesquite on pork. 

 

[the duster]

Thanks Mountainhawg, I will have to try the method of rapping the chunks and holding off some.  thanks for the ideas and knowledge.