WSM-add more wood?

Hozman · 01-12-2013, 03:46 PM

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.

caseydog · 01-12-2013, 04:09 PM

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

HeSmellsLikeSmoke · 01-12-2013, 05:40 PM

I distribute wood chunks throughout the lump. I try to arrange them in a way that one chunk will always be engaged.

firefighter4634 · 01-12-2013, 05:54 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

I distribute wood chunks throughout the lump. I try to arrange them in a way that one chunk will always be engaged.

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.

Harbormaster · 01-12-2013, 07:12 PM

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.

yakdung · 01-12-2013, 07:19 PM

Quote:

Originally Posted by Hozman

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.

To be honest, I never worry about it if I'm using a milder wood like apple to smoke. I just keep tossing chunks on the fire. Mesquite is a different story. I never quite understood the term over smoking.

01-12-2013, 03:46 PM	#1
Hozman Full Fledged Farker Join Date: 09-07-11 Location: Grain Valley, MO via Big Sky country Downloads: 0 Uploads: 0	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. __________________ 18.5 & 22.5 WSM-Weber one touch. Head cook Thick and Thin BBQ

01-12-2013, 04:09 PM	#2
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	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 __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

01-12-2013, 05:40 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I distribute wood chunks throughout the lump. I try to arrange them in a way that one chunk will always be engaged. __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-12-2013, 07:12 PM	#5
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	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. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"