how long should you add wood to the smoker

Pigdog.12 · 07-14-2013, 06:03 PM

At what point do you quite adding wood when smoking Beef, Pork and Chicken or do you keep adding it the whole time? have only smoked 1 brisket and it didn't seem smoky enough. I'm using an Smokin it electric smoker.

chrischandler71 · 07-14-2013, 06:06 PM

I have a backwoods smoker, and I just mix the wood in different places to offer smoke through out cook, but I have heard that at 160 it no longer takes on smoke.

1911Ron · 07-14-2013, 06:49 PM

Quote:

Originally Posted by Pigdog.12

At what point do you quite adding wood when smoking Beef, Pork and Chicken or do you keep adding it the whole time? have only smoked 1 brisket and it didn't seem smoky enough. I'm using an Smokin it electric smoker.

I have an electric and i added chips every 15-30 min, but you will find you will not get a real smokey flavor from an electric, that said you can turn out good que from an electric.

boogiesnap · 07-14-2013, 07:15 PM

i cook on weber WSM's i give 2 hours of good steady smoke.

but i like a ligth kiss of smoke.

popeye · 07-14-2013, 08:49 PM

it all depends on how you like it . But i do stop at three hours

Bludawg · 07-14-2013, 08:51 PM

I burn sticks So....

IamMadMan · 07-14-2013, 09:01 PM

I have a Humphrey's Smoker, I just mix 4-5 fist sized chunks of wood in different places to generate smoke through out cook.

Pigdog.12 · 07-14-2013, 09:35 PM

Thanks for the advise. I'm new and I appreciate the help. can't wait until I have enough experience to help others!!

pigdog · 07-14-2013, 09:41 PM

Hey pigdog. Didn't know there were others with th name

Sean "Puffy" Coals · 07-14-2013, 10:16 PM

I use the Puff Daddy method: stand a split up in the middle of the basket and pour some briq's in around it. Dump a half a chimney of lit coals on top. Works as good as any other method I've tried and saves the PITA of splitting and cutting wood up into "fist sized chunks."

oldbill · 07-15-2013, 09:30 AM

Meat generally accepts smoke for about the first three hours of the cook, after that you're going for color and bark production. Some people even go ahead and wrap after three or four hours to maximize moisture retention but you will sacrifice bark as a result. So if you're cooking with charcoal and using the minion method you could probably just add enough wood to the beginning of the cook to last the three hour window and then go to strait charcoal afterward.

DownHomeQue · 07-15-2013, 09:44 AM

What kind of smoker are you using? and yes we like pics! lol

jasonville43 · 07-15-2013, 11:48 AM

stick burner here :)

Grimm5577 · 07-15-2013, 12:40 PM

i have a smokin-it#2 I usually put 3 chuncks in the begining and then if i need too I add on or two later on, like 2-4 hours in.

DownHomeQue · 07-15-2013, 12:43 PM

i usually put about 8 to 10 24-30 inch sticks in my stickburner for a 6-8 hour cook.. i continually add them.. throughout the duration of my cook. In my stickburner this is the main source of heat for the cooker. Charcoal won't do it.. in my case

07-14-2013, 06:03 PM	#1
Pigdog.12 Found some matches. Join Date: 07-05-13 Location: Isanti, MN	how long should you add wood to the smoker At what point do you quite adding wood when smoking Beef, Pork and Chicken or do you keep adding it the whole time? have only smoked 1 brisket and it didn't seem smoky enough. I'm using an Smokin it electric smoker.

07-14-2013, 07:15 PM	#4
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i cook on weber WSM's i give 2 hours of good steady smoke. but i like a ligth kiss of smoke. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

07-14-2013, 08:51 PM	#6
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I burn sticks So.... __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

07-14-2013, 10:16 PM	#10
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	I use the Puff Daddy method: stand a split up in the middle of the basket and pour some briq's in around it. Dump a half a chimney of lit coals on top. Works as good as any other method I've tried and saves the PITA of splitting and cutting wood up into "fist sized chunks." __________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress
	1 members found this post helpful.

07-15-2013, 09:30 AM	#11
oldbill is Blowin Smoke! Join Date: 05-30-13 Location: Kyle, TX	Meat generally accepts smoke for about the first three hours of the cook, after that you're going for color and bark production. Some people even go ahead and wrap after three or four hours to maximize moisture retention but you will sacrifice bark as a result. So if you're cooking with charcoal and using the minion method you could probably just add enough wood to the beginning of the cook to last the three hour window and then go to strait charcoal afterward. __________________ [FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:

07-14-2013, 06:06 PM	#2
chrischandler71 is one Smokin' Farker Join Date: 05-21-11 Location: Athens, Georgia Name/Nickname : Chris	I have a backwoods smoker, and I just mix the wood in different places to offer smoke through out cook, but I have heard that at 160 it no longer takes on smoke. __________________ Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL

07-14-2013, 08:49 PM	#5
popeye is one Smokin' Farker Join Date: 01-08-13 Location: michigan	it all depends on how you like it . But i do stop at three hours

07-14-2013, 09:01 PM	#7
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	I have a Humphrey's Smoker, I just mix 4-5 fist sized chunks of wood in different places to generate smoke through out cook.

07-14-2013, 09:35 PM	#8
Pigdog.12 Found some matches. Join Date: 07-05-13 Location: Isanti, MN	Thanks for the advise. I'm new and I appreciate the help. can't wait until I have enough experience to help others!!

07-14-2013, 09:41 PM	#9
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY	Hey pigdog. Didn't know there were others with th name

07-15-2013, 09:44 AM	#12
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	What kind of smoker are you using? and yes we like pics! lol __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

07-15-2013, 11:48 AM	#13
jasonville43 Knows what a fatty is. Join Date: 03-26-12 Location: Jasonville IN	stick burner here :) __________________ Reverse Flow 300 Gallon, backyard offset, 2 char-grillers and 72" gas grill :) :)

07-15-2013, 12:40 PM	#14
Grimm5577 is One Chatty Farker Join Date: 08-09-12 Location: Bucks County, PA	i have a smokin-it#2 I usually put 3 chuncks in the begining and then if i need too I add on or two later on, like 2-4 hours in.

07-15-2013, 12:43 PM	#15
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	i usually put about 8 to 10 24-30 inch sticks in my stickburner for a 6-8 hour cook.. i continually add them.. throughout the duration of my cook. In my stickburner this is the main source of heat for the cooker. Charcoal won't do it.. in my case __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)