ブタ
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 07-26-2012, 01:19 PM   #1
Socks
Knows what a fatty is.
 
Join Date: 07-03-12
Location: Toronto
Downloads: 0
Uploads: 0
Default First time using wood on my Vision Kamado.. Advice?

So I bought a 35lb bag of apple wood cut into small logs, and freecycled a wood saw so I could break them down into chunks.

I plan on cooking a whole chicken tonight using indirect heat, and was thinking of adding some wood. I'm just not sure when to add the wood, if I need to soak it, how much to add, what size chunks work best...

Is it best to cut them into flat discs about an inch thick, or more like square sized chunks, or?

Also do I put them in the middle of my coal bed, or around?

Any tips obviously would be helpful :) Thanks!
Socks is offline   Reply With Quote


Unread 07-26-2012, 01:25 PM   #2
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Downloads: 0
Uploads: 0
Default

I have the same grill and I cut two inch thick slices like a loaf of bread then use a hatchet to split those into chunks.I just toss a couple pieces in ocasionally.Just experiment.I put them in dry too.
__________________
UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM)
Yellowhair42 is offline   Reply With Quote


Unread 07-26-2012, 01:25 PM   #3
BBQ2Much
Found some matches.
 
Join Date: 07-19-07
Location: Libertyville, IL
Downloads: 0
Uploads: 0
Default

When I use apple wood, I've found it isn't worth soaking. I cut them into hockey pucks and add one puck at the beginning of the cook. The amount of smoke flavor I get in the beginning is enough for me. Throw her in the middle and you'll be fine.
BBQ2Much is offline   Reply With Quote


Unread 07-26-2012, 02:30 PM   #4
shirknwrk
is one Smokin' Farker
 
Join Date: 03-05-10
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

Try burying a few billiard ball sized chunks at different levels in the lump. You will have a constant supply of smoke as the lump burns down.
shirknwrk is offline   Reply With Quote


Unread 07-26-2012, 02:39 PM   #5
yakdung
is one Smokin' Farker
 
Join Date: 04-12-10
Location: Houston, Texas
Downloads: 0
Uploads: 0
Default

Soaking wood chunks serves no benefit. When I cut my smoking wood for my UDS and WSM, I try and make them all approximatley the same size.
yakdung 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 05:00 PM.


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