How long does wood in tray last?
- Thread starter snakyjake
- Start date
NDKoze
Moderator
You would never want to use a whole tray of wood chunks in these smokers unless you wanted everything to taste like the bottom of an ashtray. In fact, if you do not already have one, I would strongly recommend buying a digital scale that measures in ounces.
These smokers really do not need that much wood and will smoke for quite a long time. Smoke only absorbs until you hit about 140 degrees. So, any smoke applied after that will just rest on the top and make the results bitter.
You will want to measure your wood in ounces, not how many times you have to fill up the wood box. And to be clear, you only add wood at the beginning of the smoke and do not need to continue to add wood. The most wood you will ever want to use would maybe be a butt or a brisket at 5-6 ounces (maybe 7 on a brisket). For shorter smokes like small roasts, steaks, and ribs you would be looking at 3-4 ounces and for poultry 2-3 ounces.
The following thread includes a pdf doc with recommended times, temp and wood:
Guide to Smoking Times, Temperatures and Woods
Since it sounds like you might be new to this type of smoker, I will give you a little heads-up that many of the processes that you have had to use with traditional charcoal, wood, or propane smokers are simply not necessary in the Smokin-It smokers. For example, you can/should skip the foiling (ie 3-2-1, 2-2-1, etc), texas crutches, mops, and spritzing. Foil should only be needed to line the bottom of your smoker and the smoke box.
Hopefully, this helps. Please let us know if you have any further questions.
I almost forgot welcome you to the Smokin-It forums from ND and to suggest that you start a thread in the Introductions section (if you haven't already) to tell us a little bit about yourself and what you like to smoke. You will also see that most of us put our name and location in our signatures. We are a family here and like to know our new friend's names and where they live.
These smokers really do not need that much wood and will smoke for quite a long time. Smoke only absorbs until you hit about 140 degrees. So, any smoke applied after that will just rest on the top and make the results bitter.
You will want to measure your wood in ounces, not how many times you have to fill up the wood box. And to be clear, you only add wood at the beginning of the smoke and do not need to continue to add wood. The most wood you will ever want to use would maybe be a butt or a brisket at 5-6 ounces (maybe 7 on a brisket). For shorter smokes like small roasts, steaks, and ribs you would be looking at 3-4 ounces and for poultry 2-3 ounces.
The following thread includes a pdf doc with recommended times, temp and wood:
Guide to Smoking Times, Temperatures and Woods
Since it sounds like you might be new to this type of smoker, I will give you a little heads-up that many of the processes that you have had to use with traditional charcoal, wood, or propane smokers are simply not necessary in the Smokin-It smokers. For example, you can/should skip the foiling (ie 3-2-1, 2-2-1, etc), texas crutches, mops, and spritzing. Foil should only be needed to line the bottom of your smoker and the smoke box.
Hopefully, this helps. Please let us know if you have any further questions.
I almost forgot welcome you to the Smokin-It forums from ND and to suggest that you start a thread in the Introductions section (if you haven't already) to tell us a little bit about yourself and what you like to smoke. You will also see that most of us put our name and location in our signatures. We are a family here and like to know our new friend's names and where they live.
NDKoze said:
Coming from charcoal+hickory wood, this seems counter-intuitive to me. I have smoke for the duration of the cook (~20 hours), tastes great, no ashtray. I get layers of smoke, no bitterness. Love it. It reminds me of the end cuts on a prime rib roast. Whenever I order prime rib roast or BBQ pork, I always ask for the dark end cuts with all the seasoning, smoke, fat, and juices.
I've read electric wood smoking gives a noticeably different smoke profile, and not sure why. Electric is producing the blue smoke, just like charcoal heated. The answer might be because the electric is not producing smoke for the duration of the cook. Or it could be because the wood combusts at a different temperature, giving a different flavor profile (but then would it still be blue). Maybe it is moisture.
NDKoze
Moderator
Yeah like I mentioned earlier, coming from charcoal you will have a little bit of a learning curve. But, it is mainly realizing the stuff that you no longer need to do to get good results versus new processes that you have to use.
The thing that most people here (we have several users with experience with WSMs and Ceramic smokers) who will tell you is that unlike charcoal, with the SI smokers you really get to taste the flavor profile of the wood and can really notice a difference taste profile depending on the wood that you use versus a charcoal flavor. The wood actually becomes part of the recipe in a sense because it adds that much flavor to the meat.
Don't get me wrong, I love charcoal for grilling and do occasionally still use my charcoal smoker with sidebox (at my lake place). I prefer the results from my electric smoker for my smoking and my charcoal grill or even my Weber Genesis for my grilling.
The thing that most people here (we have several users with experience with WSMs and Ceramic smokers) who will tell you is that unlike charcoal, with the SI smokers you really get to taste the flavor profile of the wood and can really notice a difference taste profile depending on the wood that you use versus a charcoal flavor. The wood actually becomes part of the recipe in a sense because it adds that much flavor to the meat.
Don't get me wrong, I love charcoal for grilling and do occasionally still use my charcoal smoker with sidebox (at my lake place). I prefer the results from my electric smoker for my smoking and my charcoal grill or even my Weber Genesis for my grilling.
DivotMaker
New member
Jake, Gregg hit it. The difference is that the smoke, in the SI smoker, is "pure," so I guess you could look at it as "concentrated" smoke (if that makes sense). What I mean is that the combustion process of charcoal, or even a stick burner, when that is the heat source, actually dilutes the flavor of the smoke, and it's sometimes very hard to distinguish different types of woods. Not that it doesn't taste fantastic, but I have never been able to discern the subtle differences in all the woods I use, before using them in the SI. Now, the wood smoke flavor profile is actually part of my "recipe," if you will. That is, I know the flavor it will impart, and I choose my rub/spices/brine accordingly. I think this effect is for 2 reasons: 1, you don't taste the heat source (your element doesn't have a flavor), and 2, the smoker is much tighter than many traditional smokers. Combined with the moist environment (which also helps with smoke absorption), you get "concentrated" smoke...see what I mean?
Bottom line is you definitely do not need, nor want, smoke rolling for an entire 12+ hour butt smoke, or you will have some of the most bitter bark you've ever tasted! Use enough wood to get good smoke until the meat hits around 140, then let it ride. You'll have a great smoke profile, and your eaters will tell you it's "the best BBQ they've ever had!" 8)
Bottom line is you definitely do not need, nor want, smoke rolling for an entire 12+ hour butt smoke, or you will have some of the most bitter bark you've ever tasted! Use enough wood to get good smoke until the meat hits around 140, then let it ride. You'll have a great smoke profile, and your eaters will tell you it's "the best BBQ they've ever had!" 8)
jcboxlot
New member
2 oz wood for short smokes, 4 to 5 oz wood for butts and longer (at most). You will get 2 to 3 hours good smoke in the box of the SI. Its concentrated so its all you need.
For some, that might not seem to be a lot (stick side burners and WSM users) but for the SI its all that is needed.
Give it a try on a boston butt or some ribs and you will become a fan~!
For some, that might not seem to be a lot (stick side burners and WSM users) but for the SI its all that is needed.
Give it a try on a boston butt or some ribs and you will become a fan~!
SconnieQ
New member
I would definitely weigh your wood and follow the recommendations from the guide that Gregg (NDKoze) posted. You might want to start with the high end of the range recommended, since you sound concerned about not getting enough smoke flavor. Personal opinions on how much smoke flavor is ideal vary WIDELY. The strength of your smoke will also depend on what wood species you use (like stronger hickory or mesquite vs. cherry or maple). And how much moisture is in the wood, etc. You can always increase or decrease to your own tastes, but the guide is a great place to start. Everyone starts with the basics, and then adjusts to their personal tastes. My background is with the Weber Smokey Mountain, and I was amazed at how little wood is needed with these smokers, and how I could actually taste the flavor of the wood, as opposed to a more generic "smoke" flavor.
