Pork loin and sausages-- wood amount?

[RangerDanger]

Anyone have recommendations for how much wood for two pork loins and some sausages in the little guy?  I've only had it about a month so far and love it, but it is waaaay more efficient than my old charcoal smoker. 

I've oversmoked a chicken breast so far (only casualty as of yet) and learned my lesson on the wood.  However, I want to make sure I use enough, but not too much and didn't see anyone posting about a pork loins (or maybe bad at searching).

Thanks for any recommendations and merry xmas!

 

[jcboxlot]

Cherry is always a safe bet.  I use 3 oz when I do two racks of sausage. John

 

[NDKoze]

I was going to send you to this thread:
http://smokinitforums.com/index.php?topic=2151.0

But, I just realized that we don't have any wood amounts in for Pork Loin. I would use 2-3 ounces for Pork Loin though.

The thread above includes a Smoking Times, Temps, and Wood guide in it though that should be helpful for your other smokes.

I am guessing that Tony (AKA Divotmaker) will see this thread and get the guide updated.

 

[swthorpe]

No more than 3oz will be fine.  The pork loins will probably take about 2 hours max to reach IT so they will be getting smoke for the entire time.

 

[DivotMaker]

3 oz is plenty, Ranger.  Here's one of mine:

http://smokinitforums.com/index.php?topic=1864.0

Merry Christmas!

 

[RangerDanger]

Awesome! Thanks for all the advice. I found the chart but like previously mentioned it didn't have pork loin listed, but that will come in handy for some of my other experiments.

 

[es1025]

I concur 3oz is right on.

 

[dsskid]

I recommend the bacon wrapped tenderloin receipe found on this forum. 

 

[Pork Belly]

When in doubt go with 3oz.

 

[Barrel99]

Take a look here too:

http://smokinitforums.com/index.php?topic=2837.0

 

[swthorpe]

Short smokes, 3oz will do perfectly.  When I am doing ribs, I might up the wood to 4oz, and for BBs, I go with 5-6oz of wood.