How much wood?

Check out the 101's that Smokinokie put together. This should get you on a starting path. Everything from there you will be adjustments based on your own likes.


101's

Appreciate your thought process and welcome to the forum.

Since we've been open about 3 years now and over 18,000 posts, we can't repeat all of that knowledge in a simple response, so it's is sometimes good to read, I know it's hard to read that many.

You'll get some replies, but it would be good to have a read of the Owners Archives and Owners forum. A lot of new owners have the same questions.

My only comment about wood. It's not the heat source in this unit, so you don't need to think of it that way. Start with just a chunk or two and go from there. You'll read about owners that start with too much and get a bitter taste.

Welcome again!

Smokin'

Tuma, it really depends on your taste for smoke. Beef can handle more smoke than pork and pork more than chicken. Another big variable is the type wood. Mesquite is very strong smoke and good with beef. (i like it with everything) Apple is very mild smoke and good with salmon and chicken. Hickory is fairly strong and good on ribs. Cherry would be between hickory and apple and good with pork. Red oak makes a tasty strong smoke and grapevine makes a mild smoke with an interesting twang. All just one guy's opinion. Know what I mean?

I just had a revelation. I have thrown away alot of Sta-Vin oak cubes that I use in making wine. I think I will save them from now on and let them dry out. I bet they will make a wonderful smoke. They are heavy toast Missouri white oak 3/8" cubes. They call them oak beans and they are used in finished wine during the bulk aging stage. They impart wonderful flavors to wine and soak up alot of wine.

GLH, i use a lot of oak lumber scraps when doing butts and jerky as well. I will mix with apple quite often also. Your pieces should be fine and add still a different fruity taste