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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 07-14-2013, 06:03 PM   #1
Pigdog.12
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Default 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.
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Old 07-14-2013, 06:06 PM   #2
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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.
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Old 07-14-2013, 06:49 PM   #3
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Quote:
Originally Posted by Pigdog.12 View Post
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.
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Old 07-14-2013, 07:15 PM   #4
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i cook on weber WSM's i give 2 hours of good steady smoke.

but i like a ligth kiss of smoke.
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Old 07-14-2013, 08:49 PM   #5
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it all depends on how you like it . But i do stop at three hours
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Old 07-14-2013, 08:51 PM   #6
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I burn sticks So....
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Old 07-14-2013, 09:01 PM   #7
IamMadMan
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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.
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Old 07-14-2013, 09:35 PM   #8
Pigdog.12
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Thanks for the advise. I'm new and I appreciate the help. can't wait until I have enough experience to help others!!
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Old 07-14-2013, 09:41 PM   #9
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Hey pigdog. Didn't know there were others with th name
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Old 07-14-2013, 10:16 PM   #10
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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."
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Old 07-15-2013, 09:30 AM   #11
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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.
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Old 07-15-2013, 09:44 AM   #12
DownHomeQue
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What kind of smoker are you using? and yes we like pics! lol
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Old 07-15-2013, 11:48 AM   #13
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stick burner here :)
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Old 07-15-2013, 12:40 PM   #14
Grimm5577
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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.
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Old 07-15-2013, 12:43 PM   #15
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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
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