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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-12-2013, 03:46 PM | #1 |
Take a breath!
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
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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.
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18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ |
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01-12-2013, 04:09 PM | #2 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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 |
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01-12-2013, 05:40 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I distribute wood chunks throughout the lump. I try to arrange them in a way that one chunk will always be engaged.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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01-12-2013, 05:54 PM | #4 | |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Quote:
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.
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BWS Fatboy |
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01-12-2013, 07:12 PM | #5 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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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.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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01-12-2013, 07:19 PM | #6 | |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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