Event Horizon
New member
Hi there,
I have been doing some reading and have a wood question. I just got my 3D the other week and have only done two smokes. The first smoke was ribs and I did things incorrect in that I had a large water pan on the bottom rack above the wood box. (I now understand it needs to be a small pan to the side of the box). I used pecan wood. I had some chunks that had been split into smaller pieces. These pieces were about 2' long and about 3/4" round. I think I added about 3 or 4 of them. I found it strong for my taste. I am not sure if the wood is bad or my process. Last year I took my father’s old Little Chief and started smoking salmon. I had some good results using alder, apple, and pecan chips. HOWEVER the last smoke of the year I added a few of these cut down chunks of pecan. I was struggling to get the right IT as it was November and these little smokers are very low heat. The other mistake I made with this batch is that I added some small cherry pieces. This wood came from my brothers yard, and I did not understand that the moisture content was important; it was dead and dry so I used it. It tasted bad. I am not sure if it is the wood I don't like or just too much smoke. I got the same flavor off the ribs but not quite as bad as the fish (I tossed the fish and ate the ribs). The second smoke I did some chicken drumsticks, no water pan and I used a small amount of hickory pellets that I had. They turned out great.
My conclusion is that I think I prefer a mild smoke on things. With that said I am in the process of curing some pork loins for some Canadian bacon. The loin is about 8 lbs and is curing in 4 chunks. My plan is to smoke one tomorrow as a test and the other 3 on Sunday. I will be letting it sit in the refrigerator for another day before I slice vac and freeze. I will not be cutting chops, it will all be cut to 1/8” for breakfast use, so I want this with a mild smoke.
Questions:
1) I have read that chunks are best for these smokers. I only have pecan chunks from last year that so far have not given me good taste (understanding that I made some mistakes). I am a bit shy to use it in case the wood might not be the best quality. For something like this when I want a milder smoke could I use pellets or chips? Or would I be best going out and picking up some different chunks?
2) I have been to a market here in Toronto Canada where they do CB and they score the top with a knife and glaze it with maple syrup. I am not sure how I would be best doing this with my 3D. You all say close the door and go drink a beer. Is this something I should do after I hit my IT? Maybe pull it off the smoker and glaze it as its cooling in the house?
Thanks.
I have been doing some reading and have a wood question. I just got my 3D the other week and have only done two smokes. The first smoke was ribs and I did things incorrect in that I had a large water pan on the bottom rack above the wood box. (I now understand it needs to be a small pan to the side of the box). I used pecan wood. I had some chunks that had been split into smaller pieces. These pieces were about 2' long and about 3/4" round. I think I added about 3 or 4 of them. I found it strong for my taste. I am not sure if the wood is bad or my process. Last year I took my father’s old Little Chief and started smoking salmon. I had some good results using alder, apple, and pecan chips. HOWEVER the last smoke of the year I added a few of these cut down chunks of pecan. I was struggling to get the right IT as it was November and these little smokers are very low heat. The other mistake I made with this batch is that I added some small cherry pieces. This wood came from my brothers yard, and I did not understand that the moisture content was important; it was dead and dry so I used it. It tasted bad. I am not sure if it is the wood I don't like or just too much smoke. I got the same flavor off the ribs but not quite as bad as the fish (I tossed the fish and ate the ribs). The second smoke I did some chicken drumsticks, no water pan and I used a small amount of hickory pellets that I had. They turned out great.
My conclusion is that I think I prefer a mild smoke on things. With that said I am in the process of curing some pork loins for some Canadian bacon. The loin is about 8 lbs and is curing in 4 chunks. My plan is to smoke one tomorrow as a test and the other 3 on Sunday. I will be letting it sit in the refrigerator for another day before I slice vac and freeze. I will not be cutting chops, it will all be cut to 1/8” for breakfast use, so I want this with a mild smoke.
Questions:
1) I have read that chunks are best for these smokers. I only have pecan chunks from last year that so far have not given me good taste (understanding that I made some mistakes). I am a bit shy to use it in case the wood might not be the best quality. For something like this when I want a milder smoke could I use pellets or chips? Or would I be best going out and picking up some different chunks?
2) I have been to a market here in Toronto Canada where they do CB and they score the top with a knife and glaze it with maple syrup. I am not sure how I would be best doing this with my 3D. You all say close the door and go drink a beer. Is this something I should do after I hit my IT? Maybe pull it off the smoker and glaze it as its cooling in the house?
Thanks.