Lsbrad
MemberGot rid of the matchlight.
- Joined
- Feb 3, 2013
- Location
- West Palm Beach, Florida
I purchased a couple of bags of wood chunks (hickory and apple) from my local grocery store to use with my modified ECB. I'm also using Kingsford Competition Briquets. Previously, I would just use Kingsford Hickory briquets and they would provide enough smoke for pork ribs cooked over 6 hours. Today, I'm cooking pork shoulder and figured the longer cook time would require more than just the hickory briquets.
I'm seriously getting about 10 minutes of smoke with each wood chunk (approx. 3" x 3" each). If I add more than 1-2 at a time, the smoke gets out of hand. I'm wondering if the quality of the wood sold at grocery stores is garbage or am I just doing something wrong?
The smoker temp is a steady 250-275. I did not soak the wood in water as I've been informed that's pretty much useless. I never use wood chips because they flare up for a minute and then burn out. Any ideas/suggestions would be greatly appreciated.
-Brad
I'm seriously getting about 10 minutes of smoke with each wood chunk (approx. 3" x 3" each). If I add more than 1-2 at a time, the smoke gets out of hand. I'm wondering if the quality of the wood sold at grocery stores is garbage or am I just doing something wrong?
The smoker temp is a steady 250-275. I did not soak the wood in water as I've been informed that's pretty much useless. I never use wood chips because they flare up for a minute and then burn out. Any ideas/suggestions would be greatly appreciated.
-Brad