Time to get serious about a new smoker.

[ERCougar]

Seems like you can buy wood chunks pretty much anywhere. I was wondering if there was really a huge difference or if it mattered that much. Sounds like for the most part chunks are chunks. Lowes, home depot, ace, Wal, cal ranch all sell them. I'm sure there are others.

Mold problems are the only ones I've ever heard about with wood chunks and I've never had any with those at Wal-Mart. Of course, we're in Utah.

[TripletDaddy]

The owner of our bbq place (Best in Utah a few years running! ) says people should always use local woods for bbq. For Utah, that means oak. For a stick burner, that's easy, but I have no idea how you'd go about cutting into chunks. Seems like a PITA.

It does seem like a pain and you guys know how handy I am. We were just talking about this yesterday but when chopping your own splits, is it as simple as cutting down a tree and start smoking or do you have to dry out the wood first for a period of time?

the local wood theory...not sure I understsnd. What is so sacred about local wood? And why would I use oak on pork even though I lived in utah and oak is local? What if you live in a place that has limited local species? I think I'm misunderstanding his point.

[ERCougar]

It does seem like a pain and you guys know how handy I am. We were just talking about this yesterday but when chopping your own splits, is it as simple as cutting down a tree and start smoking or do you have to dry out the wood first for a period of time?

the local wood theory...not sure I understsnd. What is so sacred about local wood? And why would I use oak on pork even though I lived in utah and oak is local? What if you live in a place that has limited local species? I think I'm misunderstanding his point.

"Always" is probably an overstatement, as I'm sure he uses other woods, but he told me uses mostly oak. Pork and brisket both do really well in it.

[Drunk Tank]

It does seem like a pain and you guys know how handy I am. We were just talking about this yesterday but when chopping your own splits, is it as simple as cutting down a tree and start smoking or do you have to dry out the wood first for a period of time?

the local wood theory...not sure I understsnd. What is so sacred about local wood? And why would I use oak on pork even though I lived in utah and oak is local? What if you live in a place that has limited local species? I think I'm misunderstanding his point.

As to chopping your own wood.... You need to season it, or let it dry out for 6months to a year, unless you fall a dead tree. Some people use green wood, especially fruit woods but I have no experience with that. You can get wood that is too dry so you have to watch for that as well.

As to using regional woods... For a lot, it comes down to economics. For me, a cord of hickory would be $5-600. In parts of the east, hickory is everywhere and free. Also, old school pit masters used the wood that grew around them. Texans use a lot of mesquite and post oak, in Georgia they use peach wood. It is what gives regional bbq it's distinct flavor.

[ERCougar]

So DDD/JL--where are your new toys??
I'm eating some pork leftovers from a few days ago and it reminded of something. Do you put the wood chunks in the ash collector below everything and they some from down there? Could I do the same thing on a kamado? It's not uncommon to have small smoking coal pieces fall down into the ash tray and they could light up chunks down there, I would think. Or am I misunderstanding how yours works?

[TripletDaddy]

So DDD/JL--where are your new toys??
I'm eating some pork leftovers from a few days ago and it reminded of something. Do you put the wood chunks in the ash collector below everything and they some from down there? Could I do the same thing on a kamado? It's not uncommon to have small smoking coal pieces fall down into the ash tray and they could light up chunks down there, I would think. Or am I misunderstanding how yours works?

Mine was delivered yesterday. Seasoned it and did a test run sans food.

Tonight will be the initial food run, maybe a tip or something easy.

You are understanding correctly.....coal in the chute that is supported by a metal grate burns down over time. As hot coals break up, they fall through the metal grate onto wood chunks below. pretty simple design but very effective. i am not familiar with the design of the Kamado but in theory i suppose you could.

my mistake yesterday was using too many chunks of wood. Tonight im going to cut it down to 2-3 chunks.

[ERCougar]

Mine was delivered yesterday. Seasoned it and did a test run sans food.

Tonight will be the initial food run, maybe a tip or something easy.

You are understanding correctly.....coal in the chute that is supported by a metal grate burns down over time. As hot coals break up, they fall through the metal grate onto wood chunks below. pretty simple design but very effective. i am not familiar with the design of the Kamado but in theory i suppose you could.

my mistake yesterday was using too many chunks of wood. Tonight im going to cut it down to 2-3 chunks.

Or fewer, depending on the size of the chunks. This that I'm eating now was done with one big chunk, and it's too much, which is what prompted the question.

Thanks though...I think I'll try it. And I want to see the new smoker in action...Pics?

[Jeff Lebowski]

Working from home today waiting for delivery.

Shipping crate = 1000+ lbs.

[TripletDaddy]

Or fewer, depending on the size of the chunks. This that I'm eating now was done with one big chunk, and it's too much, which is what prompted the question.

Thanks though...I think I'll try it. And I want to see the new smoker in action...Pics?

How large of a chunk of wood do you use? fist sized chunk?

[Jeff Lebowski]

Chunks go in this pan under the coal grate:

[Jeff Lebowski]

Or fewer, depending on the size of the chunks. This that I'm eating now was done with one big chunk, and it's too much, which is what prompted the question.

Thanks though...I think I'll try it. And I want to see the new smoker in action...Pics?

That is one of the main reasons you want to foil after ~4 hrs of smoke.

[ERCougar]

How large of a chunk of wood do you use? fist sized chunk?

Yeah, usually. This one was bigger because it was what was left in the bag.

That is one of the main reasons you want to foil after ~4 hrs of smoke.

I've tried foiling. I don't know if it's just my smoker, but I don't like it. Amazing ribs says no smoke absorption happens after the first 2-3 hours, but like you, I kind of wonder. This wasn't bad, but it was too much. But I also wonder if there was leftover wood from a prior cook mixed in with the coals, which is why I'm curious to try a way where I can separate them.

[Jeff Lebowski]

I've tried foiling. I don't know if it's just my smoker, but I don't like it. Amazing ribs says no smoke absorption happens after the first 2-3 hours, but like you, I kind of wonder. This wasn't bad, but it was too much. But I also wonder if there was leftover wood from a prior cook mixed in with the coals, which is why I'm curious to try a way where I can separate them.

I used to do my pulled pork 100% in the smoker without foiling. It worked fine most of the time but there were a couple of times when the bark tasted burnt from too much smoke. Then I watched a zillion episodes of BBQ pitmasters and don't recall seeing a single person choose not to foil, so I decided to try it with my pork butts. I am getting better, more consistent results.

I am also injecting with phosphates. Highly recommended.

[TripletDaddy]

while there may not be deeper smoke penetration (the smoke ring) after X amount of hours, the exterior will continue to absorb smoke as it renders and caramelizes, most definitely. like you said, it isnt rocket science, you can taste something that has been oversmoked.

[Green Monstah]

What are phosphates? I see them on pitmasters, but I can't get passed the thought that I'm injecting liquid fertilizer in my BBQ.