"Smokinlicious.com" wood

[SconnieQ]

I second that!

 

[id2nv2nj2ca]

4.4 oz of hickory, 2 hours at 225°, then bumped up to 250 for another 1 1/2 hours and this is what the wood chunk looked like. My patience is about to run out. Some folks have said to line about 3/4 of the smoke box with tin foil. Some have said not to, especially with "good" wood. Some have said to make a boat, some not to. Some have said to wrap in foil and poke holes in it, some say not to. But the overall consensus was to avoid the "hot spots" I thought I had discovered last week or the week before.

For what it's worth, I HATE being a whiner or complainer, but appreciate very much ALL the help and suggestions offered so far. I have to smoke  at least 4 butts for a graduation party on Saturday and my confidence level, though it worked before on butts and ribs, is low again, because I am NOT getting consistent results with the smoking part. I resolved, as suggested repeatedly not to worry about the color of the smoke, but now, the only smoke I've gotten the last two smokes of tri tips and the experiment again last night is the smoke created from the heating of the "leftovers" in the smoker.

Thanks again, everyone. Next?  While you're still willing to help.

 

[NDKoze]

So, have you totally abandoned the foil in the last test? I see a little foil on the outside of the right side of the box and not sure what that is all about.


It definitely appears that the chunk didn't get the heat like it should have. It seems odd, because it is pretty close to the spot where the chunk was turned to ash in your previous post.


I think I would try to move your wood closer to the hot spots. I would also split your chunks into 2 ounce pieces.


The massive area of the 4D is kind of a different animal compared to the #1-#3 models, so I see how this can be frustrating trying to find where to place your wood chunks. From what I have read, it seems like your aren't having any issues getting the smoker up to the desired smoking temperature, so the element being bad seems unlikely.


For long smokes like a butt I have usually split my Smokinlicious chunks in half to yield roughly 1.5-2.0 ounce chunks. I then have one of my 3 2 ounce chunks on the hotspot and the other 2 chunks toward the middle of my smoker where there is more average heat.


Just a suggestion, but I have attached a picture of where I think I would try placing three 2 ounce chunks for your next smoke.

 

[id2nv2nj2ca]

So, have you totally abandoned the foil in the last test? I see a little foil on the outside of the right side of the box and not sure what that is all about.


It definitely appears that the chunk didn't get the heat like it should have. It seems odd, because it is pretty close to the spot where the chunk was turned to ash in your previous post.


I think I would try to move your wood closer to the hot spots. I would also split your chunks into 2 ounce pieces.


The massive area of the 4D is kind of a different animal compared to the #1-#3 models, so I see how this can be frustrating trying to find where to place your wood chunks. From what I have read, it seems like your aren't having any issues getting the smoker up to the desired smoking temperature, so the element being bad seems unlikely.


For long smokes like a butt I have usually split my Smokinlicious chunks in half to yield roughly 1.5-2.0 ounce chunks. I then have one of my 3 2 ounce chunks on the hotspot and the other 2 chunks toward the middle of my smoker where there is more average heat.


Just a suggestion, but I have attached a picture of where I think I would try placing three 2 ounce chunks for your next smoke.

Thank you, Gregg.  The foil you could see is the foil on the bottom of the smoker, under the smoke box and heating element.

Funny you mention splitting the wood into smaller chunks as I ordered a little hatchet off of Amazon yesterday that will be here tomorrow just for that purpose.  My only concern is, the smaller the chunk - the more likely for it to catch fire, no?.  This is like the Navy, it's an adventure.

I took that piece of hickory that didn't smoke at all last night over the hot spot in the front right this morning.  It started really smoking, looking like it caught fire.  As I would expect a dry piece of wood to do.  I shut off the smoker and let it cool off to the point where I could open the smoke box and found two areas of the chunk that obviously caught fire on two of the corners, but the rest of it was charred and smoking pretty good, I guess.  It probably would have worked just fine.

Just before seeing this post, I took the smallest chunk of wood I could find in my box of Smokinlicious wood (a piece of wild cherry) and have it in now to see what it will do.  Unfortunately, it's not in one of the three places you highlighted, but I hope it works.

Thanks for the help.

 

[NDKoze]

Cut into 2 ounce chunks are still pretty good sized chunks. If you have any that are 2.0-2.5, I wouldn't cut them. But some many are close to four ounces per chunk, so I use my hatchet and a hammer to split them.

You'll find what works for you.

 

[SconnieQ]

Scott, when you line the floor of the smoker with foil (not the wood box, but the actual floor of the smoker), are you remembering to take a pencil or something and poke the drain hole in the foil? It is actually easy to forget to do that, and it would restrict air flow causing your wood not to burn, which is what you experienced with your tri-tip, and your 4.4 ounce hickory test if I remember correctly.

 

[DivotMaker]

Great point, Kari!!  Sometimes, the simplest solution is the best.  Never even thought to ask this question! :-[

 

[id2nv2nj2ca]

Scott, when you line the floor of the smoker with foil (not the wood box, but the actual floor of the smoker), are you remembering to take a pencil or something and poke the drain hole in the foil? It is actually easy to forget to do that, and it would restrict air flow causing your wood not to burn, which is what you experienced with your tri-tip, and your 4.4 ounce hickory test if I remember correctly.

Every time!!   I'm about to put 4 pork butts in, thinking I've figured out where to put the chunks.  Here's hoping for no fires.

 

[id2nv2nj2ca]

Cut into 2 ounce chunks are still pretty good sized chunks. If you have any that are 2.0-2.5, I wouldn't cut them. But some many are close to four ounces per chunk, so I use my hatchet and a hammer to split them.

You'll find what works for you.

I just did that very thing for 4 butts going in soon.  Took a chunk of hickory and cut it in half and paired it with a piece of wild cherry.

 

[SconnieQ]

Just leave that door closed, no matter WHAT the smoke looks like... 

 

[id2nv2nj2ca]

Just leave that door closed, no matter WHAT the smoke looks like... 

I am..........even though the smoke coming out it pretty thick right now.

 

[SconnieQ]

Just leave that door closed, no matter WHAT the smoke looks like... 

I am..........even though the smoke coming out it pretty thick right now.

Sounds good. Better than unburned wood like the last time. It should taper off gradually. It usually comes out thick and billowy in the beginning as the smoker comes up to temp and the element is solid on.

 

[id2nv2nj2ca]

Just leave that door closed, no matter WHAT the smoke looks like... 

I am..........even though the smoke coming out it pretty thick right now.

Sounds good. Better than unburned wood like the last time. It should taper off gradually. It usually comes out thick and billowy in the beginning as the smoker comes up to temp and the element is solid on.

I believe you're right. I think the smoke is done and now it looks like steam. Will know in the morning.

Want to know the most awesome thing? I got all four butts on one shelf!!  And there is space between all of them. 

 

[NDKoze]

How did your butts turn out?

 

[id2nv2nj2ca]

How did your butts turn out?

The customer was well pleased, thanks for asking.  One of the chunks caught fire and turned completely to ash, the other completely blackened and crumbled.

 

[SconnieQ]

The customer was well pleased, thanks for asking.  One of the chunks caught fire and turned completely to ash, the other completely blackened and crumbled.

That actually sounds perfect. I usually end up with some of both in each cook, and I consider that a success. All ash should taste just fine, and it is not unexpected on a long cook like butts or brisket. It doesn't necessarily mean that there was "combustion" on such a long cook. Black charcoal looking chunks is a nice slow burn. Unburned chunks are okay if you have other chunks that burned, and the food tasted good. So I think you found a great place to start adjusting for your own tastes. If you think it needs more smoke, add more wood. Sounds like you've got the wood chunk placement figured out.

 

[NDKoze]

I usually have a piece or too that turns to ash on a long smoke and I see no problem with it.

Your customer's comments/feedback is all that matters.

You can still tweak your wood placement a bit, but it sounds like you have a pretty good handle on it.

 

[DivotMaker]

I usually have a piece or too that turns to ash on a long smoke and I see no problem with it.

Your customer's comments/feedback is all that matters.

You can still tweak your wood placement a bit, but it sounds like you have a pretty good handle on it.

+1! 8) Results are what matters!

 

[id2nv2nj2ca]

Thanks guys and gal. 

 

[es1025]

I am thinking about ordering some wood from smokinlicious, what type do you recommend? I still have some hickory from maine grilling woods. Also, what size box do you recommend? 2/3 cubic foot or 1 cubic foot? I usually smoking pork and poultry.