"Smokinlicious.com" wood

[SconnieQ]

Scott, when you line the floor of the smoker with foil (not the wood box, but the actual floor of the smoker), are you remembering to take a pencil or something and poke the drain hole in the foil? It is actually easy to forget to do that, and it would restrict air flow causing your wood not to burn, which is what you experienced with your tri-tip, and your 4.4 ounce hickory test if I remember correctly.

[DivotMaker]

Great point, Kari!!  Sometimes, the simplest solution is the best.  Never even thought to ask this question!

[id2nv2nj2ca]

Scott, when you line the floor of the smoker with foil (not the wood box, but the actual floor of the smoker), are you remembering to take a pencil or something and poke the drain hole in the foil? It is actually easy to forget to do that, and it would restrict air flow causing your wood not to burn, which is what you experienced with your tri-tip, and your 4.4 ounce hickory test if I remember correctly.

Every time!!   I'm about to put 4 pork butts in, thinking I've figured out where to put the chunks.  Here's hoping for no fires.

[id2nv2nj2ca]

Cut into 2 ounce chunks are still pretty good sized chunks. If you have any that are 2.0-2.5, I wouldn't cut them. But some many are close to four ounces per chunk, so I use my hatchet and a hammer to split them.

You'll find what works for you.

I just did that very thing for 4 butts going in soon.  Took a chunk of hickory and cut it in half and paired it with a piece of wild cherry.

[SconnieQ]

Just leave that door closed, no matter WHAT the smoke looks like... 

[id2nv2nj2ca]

Just leave that door closed, no matter WHAT the smoke looks like... 

I am..........even though the smoke coming out it pretty thick right now.

[SconnieQ]

Just leave that door closed, no matter WHAT the smoke looks like... 

I am..........even though the smoke coming out it pretty thick right now.

Sounds good. Better than unburned wood like the last time. It should taper off gradually. It usually comes out thick and billowy in the beginning as the smoker comes up to temp and the element is solid on.

[id2nv2nj2ca]

Just leave that door closed, no matter WHAT the smoke looks like... 

I am..........even though the smoke coming out it pretty thick right now.

Sounds good. Better than unburned wood like the last time. It should taper off gradually. It usually comes out thick and billowy in the beginning as the smoker comes up to temp and the element is solid on.

I believe you're right. I think the smoke is done and now it looks like steam. Will know in the morning.

Want to know the most awesome thing? I got all four butts on one shelf!!  And there is space between all of them. 

[NDKoze]

How did your butts turn out?

[id2nv2nj2ca]

How did your butts turn out?

The customer was well pleased, thanks for asking.  One of the chunks caught fire and turned completely to ash, the other completely blackened and crumbled.

[SconnieQ]

The customer was well pleased, thanks for asking.  One of the chunks caught fire and turned completely to ash, the other completely blackened and crumbled.

That actually sounds perfect. I usually end up with some of both in each cook, and I consider that a success. All ash should taste just fine, and it is not unexpected on a long cook like butts or brisket. It doesn't necessarily mean that there was "combustion" on such a long cook. Black charcoal looking chunks is a nice slow burn. Unburned chunks are okay if you have other chunks that burned, and the food tasted good. So I think you found a great place to start adjusting for your own tastes. If you think it needs more smoke, add more wood. Sounds like you've got the wood chunk placement figured out.

[NDKoze]

I usually have a piece or too that turns to ash on a long smoke and I see no problem with it.

Your customer's comments/feedback is all that matters.

You can still tweak your wood placement a bit, but it sounds like you have a pretty good handle on it.

[DivotMaker]

I usually have a piece or too that turns to ash on a long smoke and I see no problem with it.

Your customer's comments/feedback is all that matters.

You can still tweak your wood placement a bit, but it sounds like you have a pretty good handle on it.

+1! Results are what matters!

[id2nv2nj2ca]

Thanks guys and gal. 

[es1025]

I am thinking about ordering some wood from smokinlicious, what type do you recommend? I still have some hickory from maine grilling woods. Also, what size box do you recommend? 2/3 cubic foot or 1 cubic foot? I usually smoking pork and poultry.