How do y'all determine how much wood you will need to use for your different meats. I have a brand new 2 and have 2 chunks of hickory left from what was sent with the unit from SI. I'm going to do a 15lb brisket in it and I'm trying to figure out how much wood I need. Now I've been doing some reading and noticed that y'all stray from store bought wood bec of the low moisture content and it catching fire. Can you not just seal your wood box well to keep the wood starved of O2 so it won't catch fire but will smolder? I've never brined a brisket only pork butts but I see a lot of y'all doing this as well. I think I'm gunna try a simple brine. Also about the water tray. Do you need it and if so where do you place it? Sorry for all the questions I know there will be a learning curve.
How much wood?
- Thread starter Lcole
- Start date
An inexpensive digital scale (I use an OXO). Weigh the chunk, lets say it weighs roughly 4 ounces. Cut it in half and you have two 2 oz pieces. Cut one of them in half and now you have 1 oz pieces. If you want 3 ounces of wood, a 2 and a 1 does it. 5 ounces? a 4 and a one. Well, thats what I do. Some chunks start out larger or heavier, some lighter, and I make adjustments. And I use a sharp hatchet. I like a light smoke so so a 2 or 3 ounce piece is plenty for my taste. And the weights are an average.
DivotMaker
New member
Welcome to the club! 8) Now that you're with us, how about adding a first name and town to your signature line? We like to know our new friends! Also, head over to the Introductions section, when you can, and tell us about your BBQ background/experience. We're here to help!
Here's a guide that will help you with wood amounts, and times/temps:
Guide to Smoking Times, Temperatures and Wood
Less is more, with these smokers! Use good quality wood (like Smokinlicious.com), and get a digital kitchen scale - it really helps to know just how much wood you're really adding!
Here's a guide that will help you with wood amounts, and times/temps:
Guide to Smoking Times, Temperatures and Wood
Less is more, with these smokers! Use good quality wood (like Smokinlicious.com), and get a digital kitchen scale - it really helps to know just how much wood you're really adding!
SconnieQ
New member
I seem to remember the hickory chunks that came with the smoker varied in size, so you'll have to weigh them to see what you have left. It would probably be enough for brisket if that's what you have on hand, and you don't want to buy wood from a big box store, or wait for an order from smokinlicious. These smokers don't require "special" wood. I've used Weber chunks with decent success. If using big box or Weber chunks, I would wrap foil around the bottom and sides of the wood chunk, about two-thirds of the way up, leaving the top third open, and had no problem with combustion. It's just that higher quality wood does make a difference in the quality of the smoke and flavor. If ordering from smokinlicious, order the double-filet. I ordered the 3 wood variety, choosing cherry, hickory and maple. They will also throw in a couple samples if you ask. I got samples of red oak and ash. You definitely want to use a water pan for beef and pork. Not for poultry though. I use a disposable aluminum bread pan. Place it on the floor of the smoker, right up against the wood box. I bend the lip of the disposable pan up on that side, so I get it snugged up nice. You can use apple juice or other flavorful liquid, but water is fine. I'm not convinced a flavored liquid really makes much difference.
