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Q-Dat
10-28-2013, 04:51 PM
I'm curious how much wood folks are using. I put enough chips to last for the first 2-3 hours of the cook. It makes for a good end product as far as my tastebuds are concerned, but if anyone cares to share the amount that they use and in what form (chips, chunks, splits etc) I'd be interested to hear it.

Thanks.

Uncle Buds BBQ
10-28-2013, 05:30 PM
Two handfuls of chucks is what I put in the G2 Party.

Dex
10-28-2013, 07:57 PM
First, ditch the chips and start using chunks. I usually put on about 4 good size chunks and maybe a few smaller chunks of a different type if I am mixing wood types

Smokin'Butts
10-28-2013, 08:17 PM
I usually use about 6-7 chunks

"Bone to Bark" BBQ
10-28-2013, 08:18 PM
Depending on the quantity of meat in the cooker, I use 3-4 chunks. Don't use the bagged wood from Lowes or Home Depot, get the good stuff from Fruita Wood or somewhere comparable.

Teamfour
10-28-2013, 09:00 PM
Depending on the quantity of meat in the cooker, I use 3-4 chunks. Don't use the bagged wood from Lowes or Home Depot, get the good stuff from Fruita Wood or somewhere comparable.

^^^^ This +1 on buying good chunks.

big brother smoke
10-28-2013, 10:01 PM
Two chunks of the good stuff for ribs. Four for the big meats.

BigBellyBBQ
10-29-2013, 02:45 AM
I use split with lump on fat boy

DCFIREMANN
10-29-2013, 04:03 AM
On all of my backwoods the amount will differ with the size of the cooker. I have a chubby all the way up to a comp hog. The gator and G-2 party which we use most of the time will use 4 to 5 chunks of good wood. We get ours from east coast and we do mix different woods depending on the product.

Trial and error will be your best bet. NO CHIPS though just good quality chunks.

Be Safe

THE DAWG

rtboswell
10-29-2013, 05:22 AM
+ like 8 on finding a good wood distributor. Try to find someone local if you can so you can save on shipping costs which is where it can add up with wood.

Second, it will vary depending on what you are cooking. I find that I use 5-7 smaller splits for my big meats in my Fatboy since the wrapping and steaming process tends to reduce the amount of smoke flavor in the finished product. On smaller meats I use less. It is a trial and error method as mentioned above depending on what type of wood you are using, how and if you are mixing woods, and your personal preferences. If I'm using hickory (which I rarely do anymore) I use way less than if I am use pecan, etc.

New Pal Frank
10-29-2013, 05:50 AM
I use a fruit wood and a nut wood on all my comp cooks in my Backwoods Competitor. get my wood chunks from fruita wood. I usually use 4-6 chunks depending on their size and place them on the bottom of the fire box tray scattered around. Then pour in a whole bag of Stubs or Wicked Good all natural briquettes on top leaving the front right corner open for several lit coals to start the fire.

boogiesnap
10-29-2013, 11:20 AM
chicken got no wood, just charcoal.
ribs, 1, 1/2 fist chunk each of hickory, cherry, apple. if smoke dies out after an hour another small trio for up to @ 2 hours or so total smoke.
pork, same as ribs, maybe a bit larger chunks.
brisket, hickory, oak, or pecan, with cherry. 1 chunk each at intervals as long as it takes for about 4 hours smoke total.
this is in a WSM, but quantities would be similar i would imagine in a backwoods.

nukenight
10-29-2013, 11:41 AM
I use a handful of chunks, the size of which depends on the meat and quantity I am smoking. I have a good old fashioned G1 Party.

sdbbq1234
10-29-2013, 12:58 PM
6 to 8 chunks from these guys. Best product and customer service IMO.

http://www.smokinlicious.com/

wallace

Kave Dweller
10-29-2013, 01:25 PM
I'm 6-7 chunks as well, chips no good.

Big George's BBQ
10-29-2013, 01:37 PM
Ever try the mojo bricks

Jacked UP BBQ
10-29-2013, 02:03 PM
I use wood from home depot, there is nothing wrong with it. I use 4 chunks and throw a chunk or two in the morning for ribs. I also mojo bricks, they work very well.

Q-Dat
10-29-2013, 04:38 PM
Any thoughts on the Western brand chunks? I've used them for years without issue, but I don't have the most sensitive taste buds.

Spydermike72
10-30-2013, 10:51 AM
6-8 chunks for big cuts... 3-4 for ribs

Kave Dweller
10-30-2013, 12:51 PM
Any thoughts on the Western brand chunks? I've used them for years without issue, but I don't have the most sensitive taste buds.

All I use.

Pelkster
10-30-2013, 10:00 PM
I have 2 fatboys. Big meats get 2 chunks at the start followed by two more two hours in. Ribs get a small chunk at the start, just enough to burn for about 45 minutes. I've used hand split cherry and hickory from the wood pile and I've used the Home Depot stuff. I haven't noticed any difference.