How much is about 4oz of wood technically, I do not have a scale?
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Some woods are heavier then others. But 2oz have typically been about the size of my palm and about 1"-1.5" thick. Some palms are bigger then others. But that's been a pretty good guide for me.
FYI- A tennis ball weighs about 2 ounces.
Yep,or a couple golf balls.You'll find,with a little experience that the measure is more like making soup with what you have,rather than precise measure.
Once you arrive at method of smoking that you feel is perfect for your taste you want to be able to "do it right" every time. Take good notes, and get yourself a digital scale.
Knowing you can replicate your product each and every time is reassuring when feeding company.
The uses for a digital scale are many and varied.
I have had digital scales for about 20 years now and wouldn't be without one.
Knowing you can replicate your product each and every time is reassuring when feeding company.
The uses for a digital scale are many and varied.
I have had digital scales for about 20 years now and wouldn't be without one.
Eventually buy a scale. If you do much of this hobby, having one will help in the long run so that you have consistent recipes and consistent meat sizes, etc.
I purchased a digital scale 5+ years ago. They're great for baking, meat cutting (portion control) concocting rubs (I convert dry measure to weight) and in your case, weighing wood chunks.
The Escali brand has served well at home and at the restaurant. About $65
The Escali brand has served well at home and at the restaurant. About $65
Try this. I have had mine for a couple years now and love it. I measure everything when I bake, especially flours. I measure my wood a lot as well.
http://www.amazon.com/OXO-Grip...s=food+scale+digital
It got good reviews and I have not had any problems with it.
http://www.amazon.com/OXO-Grip...s=food+scale+digital
It got good reviews and I have not had any problems with it.
To be a little bit of a contrarian,I'll toss in another viewpoint.
The fine ,experienced cooks above have multiple and varied uses for their scales.
Smokin' often asks "what is your specific use" as this may establish your need.
As mentioned,there is large variation in wood.Age,type,cooker.
My co-cook is a baker and a mathematician and has a need for exact replication.
I am more of a gumbo type cook.
Each takes a different approach ,but turns out a fine product.
If your cooker is a small,conventional Cookshack that is often used to cook a couple 8 lb pork butts,or a larger Cookshack 260,you might be well served with an under $5 approximate scale.
If you do wet chemical compositions,or exact dry weight combinations,you might be better served with a multiple hundred dollar weight/volume piece of equipment.
Just a couple of thoughts.
The fine ,experienced cooks above have multiple and varied uses for their scales.
Smokin' often asks "what is your specific use" as this may establish your need.
As mentioned,there is large variation in wood.Age,type,cooker.
My co-cook is a baker and a mathematician and has a need for exact replication.
I am more of a gumbo type cook.
Each takes a different approach ,but turns out a fine product.
If your cooker is a small,conventional Cookshack that is often used to cook a couple 8 lb pork butts,or a larger Cookshack 260,you might be well served with an under $5 approximate scale.
If you do wet chemical compositions,or exact dry weight combinations,you might be better served with a multiple hundred dollar weight/volume piece of equipment.
Just a couple of thoughts.
I agree with Tom, he said it more concise though. That is one reason why I mentioned that I used mine for baking as well. I like exact measurements when I bake, and I use the scale quite a bit. It all depends on what else you will use it for.
The most valued basic tools in my kitchen are,
Sharp knives, a high quality instant read thermometer and a digital scale.
You will find that different woods will weigh differently according to moisture and mineral content. Woods of the same type can weigh differently depending on their origin.
To me the advantage of having a scale is I can adjust up or down according to weight whether it be chunks, chips, pellets or sawdust.
Sharp knives, a high quality instant read thermometer and a digital scale.
You will find that different woods will weigh differently according to moisture and mineral content. Woods of the same type can weigh differently depending on their origin.
To me the advantage of having a scale is I can adjust up or down according to weight whether it be chunks, chips, pellets or sawdust.
Gosh darn it, this isn't rocket science!
It is all reality to ones taste...I figure a golf ball size piece of wood is one oz. Experience has taught me that 4 one oz pieces of wood will produce more smoke but burn up quicker than one 4 oz piece of wood.
So as Smokin' would say one needs to keep good notes on all his cooks and what smoke profile he likes.
It is all reality to ones taste...I figure a golf ball size piece of wood is one oz. Experience has taught me that 4 one oz pieces of wood will produce more smoke but burn up quicker than one 4 oz piece of wood.
So as Smokin' would say one needs to keep good notes on all his cooks and what smoke profile he likes.
quote:Originally posted by cal:
Gosh darn it, this isn't rocket science!
I agree with Cal, whether cooking on a shovel over a camp fire or using a Cookshack, it's what you make it, therefore the fun of it.