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-   -   WSM-add more wood? (http://www.bbq-brethren.com/forum/showthread.php?t=151360)

Hozman 01-12-2013 03:46 PM

WSM-add more wood?
 
Before my WSM I had a big stick burner and the meat got constant hickory smoke throughout the who cook. Now with my WSM I was wondering, they say meat takes in smoke up to 140*. I always start my cook with 3 or 4 chunks then once they are done just just let the WSM do its thing.

Was wondering if my meat temp is still under 140* would it hurt to add more chunks? Thought just give meat some extra smoke.

caseydog 01-12-2013 04:09 PM

I do it all the time. I put chunks in my Minion method setup, but they often burn up earlier than I'd like.

Just add smallish chunks, so they get to a thin smoke quickly. It's like adding sticks to a stick burner. You want to add small amounts of wood at a time.

CD

HeSmellsLikeSmoke 01-12-2013 05:40 PM

I distribute wood chunks throughout the lump. I try to arrange them in a way that one chunk will always be engaged.

firefighter4634 01-12-2013 05:54 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2326348)
I distribute wood chunks throughout the lump. I try to arrange them in a way that one chunk will always be engaged.


That is my game plan as well. I spread the chunks out in the FAtboy fire pan so only one piece would be burning at any given time.

Harbormaster 01-12-2013 07:12 PM

I think the smoke ring stops developing at or around that temp.

I put about 4 fist/baseball size chunks throughout my charcoal on any given cook so there should always be a burning chunk.

As far as adding wood, go ahead, but you risk too much smoke.

yakdung 01-12-2013 07:19 PM

Quote:

Originally Posted by Hozman (Post 2326216)
Before my WSM I had a big stick burner and the meat got constant hickory smoke throughout the who cook. Now with my WSM I was wondering, they say meat takes in smoke up to 140*. I always start my cook with 3 or 4 chunks then once they are done just just let the WSM do its thing.

Was wondering if my meat temp is still under 140* would it hurt to add more chunks? Thought just give meat some extra smoke.

To be honest, I never worry about it if I'm using a milder wood like apple to smoke. I just keep tossing chunks on the fire. Mesquite is a different story. I never quite understood the term over smoking.


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