"Smokinlicious.com" wood
- Thread starter DivotMaker
- Start date
elkins20
New member
Hey Everyone, just order a box of wood from http://www.smokinlicious.com/ I did order the Double Fillet of red oak, hickory and maple. I look forward to getting the wood as was running low on some of my wood so this will get me thru the winter and then some. I, like you Tony never did see to add your wood choice with the phone number. Thanks for posting that for us and the great tip about the wood.
DivotMaker
New member
LongBall said:
I only smoke for 3 (mostly), and this isn't that much. It keeps for a long time!
smokeasaurus
Member
DivotMaker said:
Darn-it...ordered my 3 pack of double filet (red oak-maple-cherry) the day I ordered the Smokin-It and NOW I see this
Donmac
New member
My box of Hickory, Sugar Maple and Cherry should be here tomorrow 
I also asked for samples of Red Oak and White Oak.
They seem like a real good company to deal with. I received a email from Donna that my order was shipped same day and that she noted the 3 types of wood and the samples I requested.
I cant wait to give this wood a try from what I have read on these forums about the quality.
I also asked for samples of Red Oak and White Oak.
They seem like a real good company to deal with. I received a email from Donna that my order was shipped same day and that she noted the 3 types of wood and the samples I requested.
I cant wait to give this wood a try from what I have read on these forums about the quality.
You guys have me sold on chunks instead of pellets and Smokinlicious seems ideal. Have two questions:
With a SM 1 will one piece of wood do it for a three hour chicken smoke?
How long would you soak the wood before using it?
OK, so its three: Do you recommend cutting the chunks in two or will I get an acceptable result with 1?
Thanks for all your help.
With a SM 1 will one piece of wood do it for a three hour chicken smoke?
How long would you soak the wood before using it?
OK, so its three: Do you recommend cutting the chunks in two or will I get an acceptable result with 1?
Thanks for all your help.
DivotMaker
New member
Gary, you still need to use a scale and weigh your wood. One chunk of smokinlicious can vary from 3 - 6 oz! You'll still need to split the double-filet chunks sometimes. You should be at about 3 oz on a whole chicken. Weigh your wood!
You DO NOT need to "soak" this wood!! It already has a great moisture content for smoking.
You DO NOT need to "soak" this wood!! It already has a great moisture content for smoking.
smokeasaurus
Member
also keep in mind that poultry is a "sponge" for smoke..a little wood goes a long way........
Bebe
New member
Thanks Bill, i did not know that.. I know maple turns gray after a while.
I have another box of cherry, i bought it around Christmas and and i still have a few blocks left. I guess i'm good for a while...
For the past few years i used almost exclusively cherry and apple chunks, mostly from Lowes or Home Depot.. not the best quality but good enough for Webers... i understand SI works a bit different, i'm sure i'll mess up a bit 'til i get the hang of it (eg. i never weighted the wood before not did i put the meat in a cold smoker). I'll do some ribs today, keep my fingers crossed
I have another box of cherry, i bought it around Christmas and and i still have a few blocks left. I guess i'm good for a while...
For the past few years i used almost exclusively cherry and apple chunks, mostly from Lowes or Home Depot.. not the best quality but good enough for Webers... i understand SI works a bit different, i'm sure i'll mess up a bit 'til i get the hang of it (eg. i never weighted the wood before not did i put the meat in a cold smoker). I'll do some ribs today, keep my fingers crossed
Donmac
New member
I received my single filet mixture of Hickory/Sugar Maple/Wild Cherry and 4 sample chunks each of Red Oak/White Oak from Smokinlisious yesterday and I am impressed with the quality!
Nicest looking wood I have used so far, now to decide what to throw in the smoker for a meal this afternoon
Nicest looking wood I have used so far, now to decide what to throw in the smoker for a meal this afternoon
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elkins20
New member
Bebe said:Thanks Bill, i did not know that.. I know maple turns gray after a while.
I have another box of cherry, i bought it around Christmas and and i still have a few blocks left. I guess i'm good for a while...
For the past few years i used almost exclusively cherry and apple chunks, mostly from Lowes or Home Depot.. not the best quality but good enough for Webers... i understand SI works a bit different, i'm sure i'll mess up a bit 'til i get the hang of it (eg. i never weighted the wood before not did i put the meat in a cold smoker). I'll do some ribs today, keep my fingers crossed
Hey Pete make sure you get a scale to weigh the wood on. I have a small one and someone else suggested getting a postal scale from office max or office depot. I did check that site out and wished I had that scale as has a good size surface and can also weigh meat. And you can weigh in either grams or oz. which would help if you are doing a brine mixture. Good luck on the ribs, I check mine at 4.5 with a toothpick for doneness.
