"Smokinlicious.com" wood

i do have a few scales (sometimes i make sausages, a good scale(s) is a must)... For kitchen we mostly use an iBalance (not sure if this model but looks exactly the same, 5#)
Today i bought a Splitting Ax, i think will come handy since i have a truck load of blocks...

Ribs came out ok, picture perfect looking but underdone - 3-2-1 at 235. Bride love them (she'll eat raw if she could). I had to cook for another 40 min or so to my liking.... funny, today they taste better than yesterday, can not explain it.
I guess i'll need to practice more, like 2ice a week :)
 
Hey Pete a couple of suggestions on the ribs, next time do your prep. And when you place in the smoker, leave them for 4.5 hrs. then check to see if they are done. When you can insert a tooth pick like a knife going into warm butter they are done. Pull them and wrap in foil and a towel and place in a cooler for about 30 to 1 hr. I think you will enjoy them. This is how I do my ribs. Also so if you wish to add sauce you can and then let them stay in the smoker an additional 30 min.
 
Ribs seem to take a bit longer in electric smokers.......I run mine at 250 and watch for pull back and then lets get those bones cleaned 8)
 
Hello everyone,
Newbie smoker here, just joined this forum yesterday and my #2 should be here by Saturday. Can't wait to start smoking!
What's the difference between single filet and double filet wood chunks?
 
Gary,

The Single Filet results in wood pieces that are approximately 3"x4" in width with a length 4". The Double Filet produces wood pieces that are approximately 2"X2" in width and height, with a length of 3".

Greg
 
I have been taking my double filet wood and splitting them for my #3....most of the time less smoke is way better than more smoke..............just sayin...
 
Thanks to all for the quick replies.
I went to the Smokalicious website and they recommended double filet chunks for the Smokin-It brand of smoker; is there any advantage/benefit in using single filet vs. double filet, like the overall cost of the wood?
 
The single filets are way to large. The double filets are the best size. I still split mine in half though. Great wood for your Smokin-it..you will be pleased.  :)
 
+1  You will definitely want the double filet, or you will need to split each piece of wood to fit in the smoke box.  I got a box of cherry/hickory mix with the double filet cut, and so far every piece has fit nicely in the smoke box.  My chunks are in the 2.5-3oz range.
 
Thanks for the info, folks.
So much to learn about the art of smokin': The belch, wood foil boats, wood moisture content, wood placement, water trays, rubs, brines, injections, etc.

Man, it's like going back to school but way more delicious, lol.
 
I have used Hickory, Cherry, and Sugar Maple, Apple, and Mesquite for a long time.

But, I am curious about how many of you use the Oak and Ash wood that Smokinlicious offers?

What is the difference between Red and White Oak? Best uses?
 
Red Oak has a deeper heavier flavor which makes it a good choice for beef. White Oak or Live Oak is gentler and is good for all meats. I use Live Oak in my off-set only.
 
NDKoze said:
I have used Hickory, Cherry, and Sugar Maple, Apple, and Mesquite for a long time.

But, I am curious about how many of you use the Oak and Ash wood that Smokinlicious offers?

What is the difference between Red and White Oak? Best uses?
Click to expand...

Funny you should ask! lol.  I just happen to have a new box of white oak, red oak and ash! ;D  I've used white oak quite a bit, so I'm looking forward to clean, full-moisture white oak.  Red oak, as Scott said, is a little heavier oak flavor.  I, personally, like it a lot on beef - better than white oak, in fact!  I have yet to use the ash.  Donna, at Smokinlicious, emailed me on my thoughts on the ash.  She said it's her favorite smoke wood flavor.  I'll definitely let her know, and post my thoughts!  White oak is good on pork, beef or poultry.  It's very mild.  Red oak is well-suited for beef, but is also good on pork (totally imo).

As I've always said, though, wood smoke is a very personal preference, just like many of the spices we use in seasoning.  Many, here, don't like mesquite, but I love it.  The difference in red and white oak may be the same, for some.  The best way to know is try it!
 
Thanks for the info guys!

I am planning on an order soon and will probably get Hickory, Cherry, and Sugar Maple as they are what I am familiar with. But, I like to try new things. So, I'll probably ask for some samples of the Oaks and Ash.
 
NDKoze said:
Thanks for the info guys!

I am planning on an order soon and will probably get Hickory, Cherry, and Sugar Maple as they are what I am familiar with. But, I like to try new things. So, I'll probably ask for some samples of the Oaks and Ash.
Click to expand...

Hey Greg, I normally use a mix of oak and maple on most smokes of beef and pork butts. For ribs I normally will use just hickory about 3 or 4 oz depending on my mood. I ordered the red oak and it give a really good flavor. I like it better than the wood I purchased from SI.
 
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