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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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03-24-2013, 08:03 PM | #1 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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2 questions in one post
First question. Is one fist sized wood chunk plenty of wood for one rack of loins or spares? Also, if the bag of chunks i purchased has small chunks as in no bigger than a dang golf ball, take it back and buy a better bag?
second question. How much smoke is produced from lump charcoal alone? main reason i ask. i have some awesome high quality mesquite lump that i want to smoke some ribs with but i need to know how much of the smoke proprieties of the wood are still around after it has been carbonized into charcoal. i want to use the mesquite lump to smoke with and it smells pretty dang clean when it is burning hot. i would not add any other wood chunks to the fire if i use mesquite lump. oh and it will be minion burn. thanks
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03-24-2013, 08:08 PM | #2 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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I use 2 or 3 size fist size chunks in my WSM
http://www.fruitawoodchunks.com/
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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03-24-2013, 08:09 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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You can probably get by with one chunk, but I usually use 3 at least, spread out from each other of course.
My experience with mesquite lump is that it imparts a good flavor on it's own and doesn't need any added wood, although if you want a flavor other than just mesquite then you will need to add it. I love the flavor from just mesquite charcoal though.
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03-24-2013, 09:22 PM | #4 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Thanks guys for the answers. Im bugged that my wood chunks are like way small. Gotta buy me some good stuff. Haha.
so your saying for one rack alone, 3 fist sized pieces of wood would be ok? just wanna make sure they aint to smokey for first timers. haha Im gonna try mesquite as well this spring haha. 20$ for 50 lbs of high quality stuff. Average size is 7 in diameter and about a foot long haha.
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03-24-2013, 11:03 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would keep the small golf ball sized chunks, they might end up being useful.
I use two or three chunks for most smokes. In my kettle, I prefer less wood, in my UDS, fist sized chunks is good. I do not smoke with mesquite, it sure would be easier and mesquite lump is everywhere around here. I find that the hardwood lump I use gives a very light smoke flavor to meat without any added wood, but, not enough unless I am smoking something I want to be delicate.
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03-24-2013, 11:31 PM | #6 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
thanks
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03-25-2013, 06:54 AM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Ummm... Maybe I'm the only one who feels that this in important, but what are you cooking on? A fist sized chunk will be way to much for a small electric like a Masterbuilt, may be just right for a 18.5" WSM, a little light for a 22.5" WSM or UDS, and would be way too light for a large offset.
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Thanks from:---> |
03-25-2013, 07:38 PM | #8 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
Thanks for bringing this up
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