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Reply to "Help me plan my first simultaneous chicken/pork rib smoke"

I'll be donig about 3lbs loin back ribs and the chickens will be quartered.

Does the amount of wood used depend on what type of wood it is? If I was using hickory instead of apple, would I need to use a little less wood?

I always end up using more wood that what most people recommend- I guess I get scared a few hours into a smoke when I don't see that thick smoke billowing out of the vent. Am I correct in thinking that the good, flavorful smoke is not the dark stuff that goes away after an hour or so, but a light smoke that will be present throughout the cooking process?
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