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User Guidelines and Instructions => Guide to Smoking Times, Temps, Woods => Topic started by: jcboxlot on June 07, 2015, 08:03:11 PM

Title: Wood Burn Thoughts
Post by: jcboxlot on June 07, 2015, 08:03:11 PM
Last 5 or 6 smokes, I barely get an hour of visible smoke out of the box.  While food is great, I wanted to post a picture of finished wood after a 5 1/2 hour smoke.

Left is wood chips, right is 3 oz cherry chunk.  Wood too damp?  In past over the winter finished wood looked like dust.

Thoughts?  All aok? 
Title: Re: Wood Burn Thoughts
Post by: Grampy on June 07, 2015, 08:22:24 PM
John, I would say all is OK. I would bet that whenever you smoked before and all that was left was ashes that you did not foil your wood? I had the same problem before I started putting foil in the bottom of my fire box. The foil allows the wood to smolder and keeps the wood from combusting.
Title: Re: Wood Burn Thoughts
Post by: swthorpe on June 07, 2015, 08:26:13 PM
This looks normal to me as well.    My left over wood is always just a charred piece, except for long smokes for BB where the wood is reduced to ash after 12 hours or so.   I think you are OK.   Even though you don't see a lot of smoke after the first 1.5 hours or so, the wood is still producing smoke.
Title: Re: Wood Burn Thoughts
Post by: gregbooras on June 07, 2015, 08:50:27 PM
John,

I concur this is normal....

These babies don't put out much smoke, it goes into the food.

Greg
Title: Re: Wood Burn Thoughts
Post by: SuperDave on June 07, 2015, 09:59:01 PM
I keep trying to not let the 1 hour or less of smoke bother me even though the food is good but it still bothers me.  LOL! 
Title: Re: Wood Burn Thoughts
Post by: KY Smoke on July 06, 2015, 12:32:48 PM
I have an assortment box of Fruita Wood on the way, that seems to be highly recommended by several members.  Since it's supposed to have the right degree of moisture in the wood for the optimum smoke quality and flavor, should this then change the length of time that the wood lasts or the length of time that this smoker produces smoke?  This may have already been asked at some point over the years, but searched several times and didn't come up with any results to match this question....at least with the key words I was using.

I've started with an assortment of wood that I got from Steve, and seems to only last no more than an hour..if that.  I know from reading this thread that one hour is normal, but......  Does anyone know if the moisture level is something that Steve is concerned with, on the wood that's being sold on the Smokin-it Website?  Not a whole lot of informaiton listed other than "chemical free".

Thanks for everyone's input in advance.

Jeff
Title: Re: Wood Burn Thoughts
Post by: AlinMA on July 06, 2015, 03:13:07 PM
  Does anyone know if the moisture level is something that Steve is concerned with, on the wood that's being sold on the Smokin-it Website?  Not a whole lot of informaiton listed other than "chemical free".

Thanks for everyone's input in advance.
Not sure what Steve's concerns are for moisture but the Oak that I received with my "Little Guy" checked out at 18%

Jeff
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Title: Re: Wood Burn Thoughts
Post by: Carp210 on July 06, 2015, 04:33:58 PM
John,
My wood looks the same.  Just did a rib cook for 5 1/2 hrs at 235.  2 oz hickory and 2 oz cherry.  Weighed the wood after the smoke and it was 1.4 oz after starting with 4oz.  I did not hang around to watch how much smoke was coming out but I did use foil.
Title: Re: Wood Burn Thoughts
Post by: DivotMaker on July 06, 2015, 08:07:12 PM
Guys, I know Steve local sources his wood from Michigan, but I don't honestly think he spends much time on moisture content.  If it has 18%, that's not bad.  Now that I've used Smokinlicious.com wood, I find the wood I have from MGW and Fruitawood to be much drier. 
Title: Re: Wood Burn Thoughts
Post by: KY Smoke on July 06, 2015, 09:22:29 PM
Kind of sorry to hear that about the moisture content on Fruitawood Tony!  Have a 20# boxed assortment that will be here on Thursday.  Will take a look at Smokinlicious now though.  Can't ever have enough Smokin wood!  ;)
Title: Re: Wood Burn Thoughts
Post by: DivotMaker on July 07, 2015, 07:32:11 PM
Kind of sorry to hear that about the moisture content on Fruitawood Tony!  Have a 20# boxed assortment that will be here on Thursday.  Will take a look at Smokinlicious now though.  Can't ever have enough Smokin wood!  ;)

Jeff, the Fruitawood is good.  I've had some combustion with it, but a little foil stops that.  I think the Smokinlicious wood isn't a matter of "good and bad," but more a matter of "better and best."  Fruitawood does have bark, although it's very clean bark.  I just like that the Smokinlicious wood is all heartwood with no bark.  You'll be happy with the Fruitawood.
Title: Re: Wood Burn Thoughts
Post by: gregbooras on July 07, 2015, 07:55:48 PM
+1 Smokinlicious wood is the only wood I am using.

Greg
Title: Re: Wood Burn Thoughts
Post by: bubbabob on August 30, 2015, 11:15:50 AM
Hey All,
I'm wondering if anyone has any experience with using oak that has been part of a wine barrel? I have a friend that gets a lot of wine barrels to make benches and lazy susans out of and he gave me some samples to try smoking meat with. The oak is 5 years old but has been impregnated with red wine to a depth of maybe 3/16's of an inch over that 5 years. I don't know about the moisture content and haven't had a chance to use it yet. Any thoughts?
BB
Title: Re: Wood Burn Thoughts
Post by: FunkedOut on August 30, 2015, 11:35:04 AM
I'd say definitely try those wine barrels on a beef smoke.
I tried the Jack Daniel chips made from oak barrels that were used for whiskey and while not so good on meat, I find perfect for smoking peppers for hot sauce.
Title: Re: Wood Burn Thoughts
Post by: elkins20 on August 30, 2015, 11:44:45 AM
I use a mix of oak and either maple or cherry, just depends on what I am smoking. I hope the barrels were not varnished on the outside.
Title: Re: Wood Burn Thoughts
Post by: DivotMaker on August 30, 2015, 02:06:58 PM
Hey All,
I'm wondering if anyone has any experience with using oak that has been part of a wine barrel? I have a friend that gets a lot of wine barrels to make benches and lazy susans out of and he gave me some samples to try smoking meat with. The oak is 5 years old but has been impregnated with red wine to a depth of maybe 3/16's of an inch over that 5 years. I don't know about the moisture content and haven't had a chance to use it yet. Any thoughts?
BB

I use whiskey barrel oak I got from Fruitawood.  The barrel wood smells great, but only gives a regular oak smoke taste to the wood.  Also, the wood is pretty dry, so wrap it in foil, or it will combust...been there, done that!  Great on beef!
Title: Re: Wood Burn Thoughts
Post by: bubbabob on September 04, 2015, 11:09:54 AM
Tony and All,
Thanks for the response. I'm going to smoke a brisket tomorrow using the wine-soaked oak barrel staves and I'll let you know how it goes. Wish me luck. It's only my second brisket.
Cheers,
BB
Title: Re: Wood Burn Thoughts
Post by: gregbooras on September 04, 2015, 12:38:01 PM
Tony and All,
Thanks for the response. I'm going to smoke a brisket tomorrow using the wine-soaked oak barrel staves and I'll let you know how it goes. Wish me luck. It's only my second brisket.
Cheers,
BB

I have used and have on hand the wine oak barrel. The smell is great and you will like the results.

Greg
Title: Re: Wood Burn Thoughts
Post by: bubbabob on September 06, 2015, 11:36:56 AM
My 8 lb brisket point was in the little guy for 12 hours and came out falling apart tender (I used the texas crutch after it hit 150 and took it up to 203 before cutting the heat back to 140). It was super juicy, with great flavor. I'll definitely get some more of that wine soaked oak! Sorry, no pics. I had a house full of company and maybe a martini too many to remember to take them.
Cheers,
BB
Title: Re: Wood Burn Thoughts
Post by: gregbooras on September 06, 2015, 11:48:54 AM
My 8 lb brisket point was in the little guy for 12 hours and came out falling apart tender (I used the texas crutch after it hit 150 and took it up to 203 before cutting the heat back to 140). It was super juicy, with great flavor. I'll definitely get some more of that wine soaked oak! Sorry, no pics. I had a house full of company and maybe a martini too many to remember to take them.
Cheers,
BB

Always nice when the plan works!

Have a great weekend.

Greg
Title: Re: Wood Burn Thoughts
Post by: bubbabob on September 15, 2015, 11:38:02 AM
Thanks Greg, and sorry for the late reply. We were on a short vacation and out of touch.
BB
Title: Re: Wood Burn Thoughts
Post by: barelfly on December 05, 2016, 12:06:08 AM
After seasoning today, I noticed front piece of wood was solid and charred, middle piece was pretty much ash and back piece was charred with some ash coming from the split that occurred.

After reading through this thread, if I use foil tent for the wood, should I place the foil on the hot spot, or perhaps in the middle between hot and next hottest spot?

Thanks for the help!
Title: Re: Wood Burn Thoughts
Post by: DivotMaker on December 05, 2016, 07:55:11 PM
Sounds like you found your hot spot, Jeremy.  You can either avoid the hot spot (we use so little wood, it's usually not a problem, especially in a 3), or you can wrap the bottom of the chunk in a little foil boat (not a tent).  Better wood, like smokinlicious, also minimizes combustion.
Title: Re: Wood Burn Thoughts
Post by: barelfly on December 08, 2016, 12:40:38 PM
After cooking the ribs this week, I used one chunk (right at 3oz) and used a foil boat. I placed it in the middle, where my hot spot is. After cleanup, all that was left was ash. Next smoke, I'll move it back towards the back to see how that works. I also ordered Smokinlicious wood and will see how that works out.

Title: Re: Wood Burn Thoughts
Post by: SuperDave on December 08, 2016, 06:05:08 PM
Combustion is fuel, heat and oxygen.  Rather than "boat", I just lay a piece of foil in the bottom of the box to cover most of the holes, reducing oxygen and a small amount of direct heat.  However, from your test results it sounds like you know where to put the wood for best results. 
Title: Re: Wood Burn Thoughts
Post by: barelfly on December 14, 2016, 12:01:50 AM
Second smoke was today. I ordered Smokinlicious wood last week and used a foil boat on the bottom of the wood and moved to the second hottest part of the box (far back). The wood chunk was black throughout and would fall apart when pulled on.

I'm guessing this is what we are after with an electric smoker, correct? Regardless, the chicken quarters I made tonight were phenomenal!
Title: Re: Wood Burn Thoughts
Post by: NDKoze on December 14, 2016, 01:35:44 PM
Yes, that is exactly what you are looking for.

Another example of why Smokinlicious wood is so awesome!
Title: Re: Wood Burn Thoughts
Post by: swthorpe on December 14, 2016, 01:45:53 PM
+1   ;)   I am on my second box load of snmokinlicious wood and have had no combustion problems...just black charred wood that falls a part when the smoking session is done.
Title: Re: Wood Burn Thoughts
Post by: DivotMaker on December 14, 2016, 07:17:56 PM
Just because a chunk turns to a pile of ash, doesn't mean it caught fire.  Unless I see a temperature spike, and nasty gray smoke, I look at a pile of ash as "success!"  I achieved a slow smolder, on the bottom of the chunk, and it eventually consumed the whole chunk (at a slow rate).  Ash is not bad.... gray, short-lasting smoke, accompanied by belches and/or temp spikes, is.
Title: Re: Wood Burn Thoughts
Post by: NDKoze on December 15, 2016, 10:08:57 AM
Just because a chunk turns to a pile of ash, doesn't mean it caught fire.  Unless I see a temperature spike, and nasty gray smoke, I look at a pile of ash as "success!"  I achieved a slow smolder, on the bottom of the chunk, and it eventually consumed the whole chunk (at a slow rate).  Ash is not bad.... gray, short-lasting smoke, accompanied by belches and/or temp spikes, is.

Definitely true. And I will say that even on the rare occasion where I did have some combustion, I just let it ride and didn't open the door and I still had awesome results. I think the biggest mistake that some people do is open the door when they see a belch or a temperature spike. This just lets the oxygen flow into the chamber and makes things worse. If you just let it ride, things will go back to normal and in the end your final results will not be affected that much if at all.