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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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11-20-2012, 12:55 PM | #1 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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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.
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11-20-2012, 01:05 PM | #2 |
On the road to being a farker
Join Date: 10-24-11
Location: Richmond Virginia
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i would try to get at least half cord delivered. much cheaper then buying bundles
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Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer |
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11-20-2012, 01:05 PM | #3 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Be careful with the turkey. Poultry LOVES smoke. You can easily make it inedible if you're not careful.
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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. |
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Thanks from:---> |
11-20-2012, 02:15 PM | #4 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Suggest a mix of Oak (heat) with a hint of Apple (flavor).
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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Thanks from:---> |
11-20-2012, 04:47 PM | #5 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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So would a cord be enough for both cooks.
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11-20-2012, 04:50 PM | #6 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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11-20-2012, 04:51 PM | #7 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, 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 |
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11-20-2012, 10:41 PM | #8 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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It is the first time firing her up. She will be completed tomorrow.
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11-20-2012, 11:45 PM | #9 |
Full Fledged Farker
Join Date: 08-05-06
Location: Amarillo Tx
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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
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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 |
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11-21-2012, 02:56 AM | #10 |
Full Fledged Farker
Join Date: 12-05-11
Location: Ironton, Ohio
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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.
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Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood. |
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