One more thing about wood!!

I'd say 2 oz. is one medium size chunk.

That would be my best estimate.

Cya,
C'Nooga

Golfball,it ain't critical.

The box of wood you get from CS will contain chunks all close to the same size. Don't use more than 1 of them for your first cook. I know it don't seem like much, but you can add more on the next cook, or not, and go from there.

Also, you will need a good remote thermometer such as Maverick, Polder, etc.

quote:

Originally posted by GLH:
The box of wood you get from CS will contain chunks all close to the same size.

I bought my wood from cookshack but my chunks vary widely in weight. This scale http://www.oldwillknottscales.com/index.asp?PageAction=VIEWPROD&ProdID=264 was recommended by another memeber and it has been working well for me. It is especially helpful when you mix different wood types trying to get to 6oz. total.

Dave

Like I said, they are close to the same size. To each his own, but I don't believe we need a digital scale to weigh out ounces of wood. I think eyeballing is close enough. I have OCD, but not that bad!

Just FYI...you can buy very inexpensive scales at kitchen stores and even at the dollar stores! I have a $1.00 one that I use for approximate weight when cutting my own chunks of wood. Really comes in handy to get the approximate size to cut the wood to and before putting it in the smoker box. Rick in CO

we got our CS a few weeks ago and had the same question about the wood chunks that came with it. I did some research and ended up with this scale: http://www.oldwillknottscales.com/index.asp?PageAction=VIEWPROD&ProdID=41

I'm very happy with it. Is it overkill for weighing chunks? maybe, but it's also good to have a good scale in your kithchen especially if you are going to be doing any baking (where you should convert measurements to weights).

But the moral of my story is, the chunks that I assumed were about 2oz. where really 4oz or more.
It would have caused us to have some oversmoked food if we didn't know. And it's hard to communicate with other members if the info you're giving them isn't accurate. I'm sure later I'll stop being so precise, but getting that scale is helping get my brain calibrated to the world of smoking with a CS!
Highly recommended!

Oh don't worry, you can count on the info I give to be accurate. hehe LOL

You can fill out your profile page, then everyone knows where you are.

GLH,
Where is BBQ cyberland then? hehe

You say above that you have OCD, Now I know why we get along so well..hehe again
Kathy

Just use your little ole hanging scales we used in the 70's. Never thougut I'd use mine to hang wood!!

That's a good one..

quote:

Originally posted by fatQboy:
Just use your little ole hanging scales we used in the 70's. Never thougut I'd use mine to hang wood!!

LOL fatQboy - What ya be a weighin back then...? Same boat here but I think I've grown up just a tad since then!

fatQboy brought back some fond memories.
Good thang they aren't short term ones!

There was a 70's??!??!

Talking about smoking woods...
I have some osage orange and the search only brought up discussion about planting them. I read that it was questionable to use for smoking because of a higher toxicity level in the wood. Has anyone a source or knowledge if it is safe for using in our Cookshack's? Thank much.

Rick in CO

See this page:

http://www.barbecuen.com/burningwood.htm

Questionable: Parts are poisonous, cause physical reaction or produce bad taste:

China berry/mahogany, Osage orange, teak, tung, madrone, buckeye.

Thanks much for the info, Qnorth!