New Cookshack Owner, Smoke generation question

Welcome to the forum.

The most important question is now the smoke you see but the flavor of the end product.

How did it taste?

There are actually two types of wood smoke, what I call chunky and clear. Chunky is the white stuff you see and what you're seeing are the particulates the smoke carries. Too much of that will tend to give it a bitter taste.

Clear is good, but I wouldn't stress on only doing that.

Go for flavor. Was it good or bad or not enough. Adjust as need to YOUR taste buds.

Some will say 2 oz is perfect, others want 4. And it varies with the actual wood you're using.

Check out the "wood" forum, there a recent thread on soaking wood that will answer a few questions.

Smokin'

Thanks for your reply SmokinOkie. The Chicken came out fantastic. But, I must admit, that I did add a couple more chunks of hickory during the process. My main concern was do you have to see the white smoke coming out the whole time your smoking. I didn't realize there was a clear smoke. I will tuck your advice away into my Grey cells. If you read this, does the size of the chunk have anything to do with it. E.G. Using 2 small pieces = 2 oz. VS. 1 large piece = 2 oz.

Thanks again,

CustomDeluxe

CD,

How was the smoke flavor in the final results? I would focus on this rather that visible smoke, charred wood results, etc.

On my model 020, 'white' smoke production will diminish shortly after achieving setpoint, but it will continue to produce a more clear smoke for sometime after.

I use thinner pieces (1/4 to 3/8" thick) for shorter rib and chicken smokes and thicker (1/2 to 3/4") pieces for longer smokes. If pieces are over 1" thick they mostly char like you describe. No matter what the wood looks like after cook, I only judge by the smoke FLAVOR.

If too much, I use less pieces. If too little, I make note to add extra piece next cook.

I don't see benefit to adding wood while cooking in my unit. I added fresh wood during cooking cycle once while drying jalapenos. It never even turned dark. To ignite wood and produce smoke (for my unit)requires a cool oven with an extended element 'ON' time.

Focus on the smoke flavor you are achieving and you will learn more than by looking at the smoke or the burnt wood.

Dang Smokin', you type faster than me i guess...

Generally, you don't have to add more wood unless it's for a real long cook like an 18 hr pork butt. Smoke stops penetrating meat once it hits 140* as the meat pores close up. Any additional smoke after that will layer on the meat's surface.

I split my wood into smaller pieces to get more smoke, but not on the longer cooks like pork butt since most of the wood should be blackened or turned to ashes. For the same amount of wood weight, smaller pieces will throw off more smoke than one large piece. Balance that with smaller pieces won't last as long as the larger.

Dang. He types faster than me too.

Thanks Redoak,

The smoke flavor of the Chicken was perfect for my taste. It is very helpful to know that your 'white' smoke production diminishes too. That was my concern. I guess, I always thought that when you smoke something it has to be bathed in the aforementioned smoke the whole time. Otherwise, it seemed to me that all you would be doing is smoking the meat for a little bit, and then essentially oven cooking the rest of the way. But, with your advice I now know better. So I will now focus on the final product.

Thanks Redoak

Thanks Pags,

I like your advice on the wood chunk sizes. Things are beginning to make better sense. Also, I didn't know meat stopped absorbing smoke at 140 degrees. Very good to know! Thanks to all of you who have helped me. I will let you know how my next project turns out. Maybe ribs, yes ribs!

CustomDeluxe

Taste is key. Too much smoke can be a bad thing, especially with chicken. Write it all down and tweak it here and there.
Why do I always get hungry typing on this site?

Keep notes each time you smoke something. How much wood, rub, time, etc. Adjust from there. Don't worry to much about smoke. Which wine/beer, went well with the meat.

As your smoker gets used more...more, you may find that the amount of wood needed may change.

This is why everyone says keep good notes of ALL your smokes.

Congrats on the new smoker, just try and wear that CS out!!!LOL. Mine is only getting better with time.