The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-20-2012, 12:55 PM   #1
Flying_Spaghetti_Monster
Knows what a fatty is.
 
Flying_Spaghetti_Monster's Avatar
 
Join Date: 10-13-12
Location: Farmington, Utah
Downloads: 0
Uploads: 0
Default How much wood should I get.

I will be smoking a turkey on Thanksgiving, and smoking a two pork shoulders on Saturday. My pit is a 24" pipe 3'3" long, and a fire box 18" wide 3'2'' long. I am planning on getting apple because I like milder flavors, and I am wonder how many bundles I should get.
Flying_Spaghetti_Monster is offline   Reply With Quote


Unread 11-20-2012, 01:05 PM   #2
BeaglesBBQ
On the road to being a farker
 
Join Date: 10-24-11
Location: Richmond Virginia
Downloads: 0
Uploads: 0
Default

i would try to get at least half cord delivered. much cheaper then buying bundles
__________________
Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer
BeaglesBBQ is offline   Reply With Quote


Unread 11-20-2012, 01:05 PM   #3
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Be careful with the turkey. Poultry LOVES smoke. You can easily make it inedible if you're not careful.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Thanks from:--->
Unread 11-20-2012, 02:15 PM   #4
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Suggest a mix of Oak (heat) with a hint of Apple (flavor).
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Thanks from:--->
Unread 11-20-2012, 04:47 PM   #5
Flying_Spaghetti_Monster
Knows what a fatty is.
 
Flying_Spaghetti_Monster's Avatar
 
Join Date: 10-13-12
Location: Farmington, Utah
Downloads: 0
Uploads: 0
Default

So would a cord be enough for both cooks.
Flying_Spaghetti_Monster is offline   Reply With Quote


Unread 11-20-2012, 04:50 PM   #6
1FUNVET
Babbling Farker

 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Flying_Spaghetti_Monster View Post
So would a cord be enough for both cooks.
That should work.How much wood has it used in previous cooks?
1FUNVET is offline   Reply With Quote


Unread 11-20-2012, 04:51 PM   #7
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

A cord of wood is enough for dozens of cooks - measured tightly stacked 4 ft deep by 4 feet tall by 8 feet long.
Would be enough for a full summer of cooking

__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 11-20-2012 at 07:41 PM.. Reason: typos
BBQ Bandit is offline   Reply With Quote


Thanks from: --->
Unread 11-20-2012, 10:41 PM   #8
Flying_Spaghetti_Monster
Knows what a fatty is.
 
Flying_Spaghetti_Monster's Avatar
 
Join Date: 10-13-12
Location: Farmington, Utah
Downloads: 0
Uploads: 0
Default

It is the first time firing her up. She will be completed tomorrow.
Flying_Spaghetti_Monster is offline   Reply With Quote


Unread 11-20-2012, 11:45 PM   #9
fil
Full Fledged Farker
 
fil's Avatar
 
Join Date: 08-05-06
Location: Amarillo Tx
Downloads: 0
Uploads: 0
Default

If it was me.... I would go get a couple of bags of lump charcoal and some chunks of wood plus another turkey for a backup plan.

Straight wood on an untried cooker, cooking a Thanksgiving dinner for family and friends could be a problem.

I have been smoking for 15+ years and I remember the first turkey I cooked.
A little smoke goes a LONG way on poultry! Let's just say I'm glad it was only .39 a pound

fil
__________________
BBQ

"Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard
fil is offline   Reply With Quote


Unread 11-21-2012, 02:56 AM   #10
rgrizzle
Full Fledged Farker
 
rgrizzle's Avatar
 
Join Date: 12-05-11
Location: Ironton, Ohio
Downloads: 0
Uploads: 0
Default

If you are firing it up for the first time go ahead and season the pit. While it's seasoning, go to the store and buy a couple whole chickens and try them out first. Then you will have a good idea for your Turkey.
__________________
Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood.
rgrizzle is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:20 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts