Does wood surface area matter?

[stout]

I got to wondering about this
in an electric smoker such as these. does wood surface area matter
in other words what is better one 5 oz chunk of wood or two 2.5 oz chunks

in a regular fire smaller pieces would indeed burn faster than larger pieces because they would have more surface area

i get the feeling one piece might be better cause it would burn longer. but two smaller pieces  would for the time they are burning cause more smoke.

 

[Limey]

Yes, I think surface area does matter for any given weight of wood. Some of us play around with a mixture of chips, small chunks and larger chunks in order to get the longest possible smoking time. That having been said it seems that a lot of us, me included, over think the process. These units produce great Q following the Pork Belly philosophy-set the temperature, close the door and ignore it.

 

[Walt]

This becomes an important factor in low temperature smokes. For your general 225+ smokes, not so much.

 

[SuperDave]

Even hard to test this theory due to the construction of the wood box.  Anything over about 3 oz. and the lid won't close. 

 

[Walt]

Thats odd Dave! 3oz? I use a combination of pecan stump grinder shavings (some very fine & some more traditional chips & shavings), pencil thin slivers & chunks. The low temp fish type smokes, I only use the stump grinder shavings & slivers. I combine all for my normal smokes.

 

[SuperDave]

Thats odd Dave! 3oz? I use a combination of pecan stump grinder shavings (some very fine & some more traditional chips & shavings), pencil thin slivers & chunks. The low temp fish type smokes, I only use the stump grinder shavings & slivers. I combine all for my normal smokes.

OP was asking if it was better to use 1- 5 oz. piece or 2 - 2.5 oz. pieces.  I was saying that it is hard to test the question when the door won't shut with anything much bigger than 3 oz. in a single chunk size, at least in my model 4.  The box is super wide but very shallow.

 

[wehill]

Surface area exposed to heat will definitely impact the amount of smoke produced at any one time and the length of time smoke is produced.  The more surface area of two ounces of wood exposed to the heat will result in more smoke over a much shorter period of time.  That is assuming the wood is exposed to a uniform heat source.

In my #3 firebox the heat isn't uniform over the length of the firebox.  It is hotter in the middle than either on the front or back end of the firebox.  I have learned to place roughly one half of my wood in the middle and the other half equally between the front and back of the firebox.  I get smoke for a much longer that way.  At the end of the smoke I always check to see how much wood is left at each position of the firebox.  Invariably, the wood is total ash in the middle with small chunks of charcoal at both ends of the firebox. 

I almost always use four ounces of wood.  Two ounces in the center to get more smoke during the first 90 minutes and the one ounce on each end to still get smoke for a longer period of time.  I do in an effort to get smoke for a longer period of time.  I like a heavier smoke flavor so I have tried to figure out how to get more smoke for a longer period of time.  This isn't perfect, but for me, I get better results than putting three or four ounces of wood in the middle of my #3. 

 

[old sarge]

Like Walt, I place my wood in the center. After many uses, I have some well established heat markers where the wood has set and been reduced to ash or nearly completely consumed. I have some rather large pieces of 'cooking' hickory that are fireplace size. I plan on splitting them to fit the full length of the wood box and experimenting with one really long ounce piece of wood.

 

[wehill]

Like Walt, I place my wood in the center. After many uses, I have some well established heat markers where the wood has set and been reduced to ash or nearly completely consumed. I have some rather large pieces of 'cooking' hickory that are fireplace size. I plan on splitting them to fit the full length of the wood box and experimenting with one really long ounce piece of wood.

Hey, buddy, how come you thought of doing that and I didn't? 

That makes me mad when someone else comes up with a good idea!

By gosh I am going to try that.  I have some hickory logs that I bet I can get some 18 inch slivers off of to give your idea a shot.  Of course it will be 0.00% moisture and that means it won't be good for smoking  at least for some folks.

 

[old sarge]

I run dry/low moisture wood under the faucet for a few seconds if necessary and then set in a shaded area till 'dry'. I don't do it often as my wood is stored in an old civil defense  steel water container kept lidded and in a shady area of the patio. But once in a while a little freshening is needed.  I get good smoke from a 3 ounce chunk as well as a 4 ounce chunk.  So I though I would try a rather long piece in the 6 to 8 ounce range just for fun, although I do believe 8 ounces would be over kill.  Still.............