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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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Old 03-01-2013, 04:28 PM   #1
Biggen
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Default Too much wood for my WSM?

Going to be cooking an 8 lb butt tomorrow. Got the fire ring filled up with
Stubb's in prep for my 8+ hour burn time. My question has to do with the wood in the ring. I have 4 big apple chunks pushed into the charcoal and 1 smaller hickory chunk at the 3 o'clock position.

Is 5 chunks too much? Or am I worrying about nothing?

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Old 03-01-2013, 04:35 PM   #2
DriverWild
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Perfect, wouldn't change a thing.
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Old 03-01-2013, 04:38 PM   #3
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Yep, looks good from here!
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Old 03-01-2013, 04:40 PM   #4
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Looks just fine. Do you have to worry about moisture and your charcoal leaving it out overnight?
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Old 03-01-2013, 04:56 PM   #5
Biggen
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Great! Thanks guys I'll leave it alone.

Quote:
Originally Posted by sfisch View Post
Looks just fine. Do you have to worry about moisture and your charcoal leaving it out overnight?
If it was the summer I might be worried. But it is supposed to get down into the mid-30's here tonight in North Florida and the humidity is below 50% so I think I should be ok.
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Old 03-01-2013, 05:06 PM   #6
slammmed
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I always have issues burying wood like that in my WSM. Usually I start with a couple once the meat goes on and add to it every few hours.
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Old 03-01-2013, 05:08 PM   #7
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Default Re: Too much wood for my WSM?

You got it!

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Old 03-01-2013, 05:15 PM   #8
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That is exactly the setup I've been using for years. You got it perfect, IMO.
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Old 03-01-2013, 05:22 PM   #9
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two waterlogged chunks of wood is enough. soak the wood in water overnight i soak at least for 6 hours before i bbq
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Old 03-01-2013, 05:25 PM   #10
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What is that GREEN stuff over on the right??
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Old 03-01-2013, 05:28 PM   #11
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I use 5 chunks al the time. Usually ALL hickory.
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Old 03-01-2013, 05:39 PM   #12
Biggen
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Quote:
Originally Posted by charrederhead View Post
What is that GREEN stuff over on the right??
Lol. I'd imagine you don't have much grass in CT now, huh?




I appreciate the responses guys. I'll try it tomorrow with these 5 chunks and see what happens.
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Old 03-01-2013, 08:21 PM   #13
HeSmellsLikeSmoke
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Quote:
Originally Posted by slammmed View Post
I always have issues burying wood like that in my WSM. Usually I start with a couple once the meat goes on and add to it every few hours.
What issues have you had, if I may ask?

Quote:
Originally Posted by jacksedona View Post
two waterlogged chunks of wood is enough. soak the wood in water overnight i soak at least for 6 hours before i bbq
Since we are all looking for a clean burning fire which produces " sweet blue smoke", many of us do not soak the wood chunks.

Tests show that there is minimal water penetration in wood soaked for several hours so it may not make much difference, but it does seem to be unnecessary, if not counter-productive.
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Old 03-01-2013, 09:45 PM   #14
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That looks great. Apple is a great smokewood in the WSM.
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Old 03-01-2013, 09:53 PM   #15
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Not too much by my standards.

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