This may be a silly questions but how much is an ounce of wood equivalant to in simple terms?
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All depends on the density of the wood. My general rule of thumb is that 1 oz of wood is about the size of a golf ball.
Some instruction say to use an amount like 4 oz. of wood and to smoke the meat for 6 hours. How does wood this size last that long? Or is the idea that you are only injecting the smoke for as long as the wood lasts.
Remember that you've not got a whole lot of air flow so the smoke just lingers in the box for a while - that is, "IF" you are using a Cookshack or SmokinTex.
I see in your profile that you have a New Braunfels. Now, if you are using that stick burner it's going to take more than 1-4 oz of wood.
Give us a little more detail on your smoker and what piece of meat you are going to smoke. We'll get you headed in the right direction
I see in your profile that you have a New Braunfels. Now, if you are using that stick burner it's going to take more than 1-4 oz of wood.
Give us a little more detail on your smoker and what piece of meat you are going to smoke. We'll get you headed in the right direction
If it is a little New Braunfels,they probably have you cooking with Kingsford,or lump.
An ounce of strong wood at a time for flavor,timed right,might be all you need.
An ounce of strong wood at a time for flavor,timed right,might be all you need.
In most receipe, you guys speak in oz for the amount of wood for the smoke (6oz of hickory).
I have no idea of how many woodchips 1 ounce is ??
Could I compare it to « handful » of chips ?
Example : 4 oz of hickory is approximately "x" handful of chips .
I'm using a 244sq. inches Char-Broil offset smoker
(used "Search" for that one!! )
I have no idea of how many woodchips 1 ounce is ??
Could I compare it to « handful » of chips ?
Example : 4 oz of hickory is approximately "x" handful of chips .
I'm using a 244sq. inches Char-Broil offset smoker
(used "Search" for that one!!
)
any ?
Got a postal scale? Why not weigh a few of your handfuls? (or I could do it for some of my handfuls)
Freak,
You're cooking on a WHOLE different smoker. Chips in an offset vs Chunks in an Electric CS.
Chips will burn faster, I'd suggest finding chunks. Then you'll need a handful of chunks. Very, very subjective as to how much smoke is too much or too little.
Start with 5 or 6 chunks, keep track of the results and then go from that. You might add more after the first ones burn.
Chips just ignite so fast, it's not much use in an offset. But that's my thoughts, others might have more success with chips in an offset.
You're cooking on a WHOLE different smoker. Chips in an offset vs Chunks in an Electric CS.
Chips will burn faster, I'd suggest finding chunks. Then you'll need a handful of chunks. Very, very subjective as to how much smoke is too much or too little.
Start with 5 or 6 chunks, keep track of the results and then go from that. You might add more after the first ones burn.
Chips just ignite so fast, it's not much use in an offset. But that's my thoughts, others might have more success with chips in an offset.
Thanks Okie!! 
Yeah I noticed this week ent the difference between chips and chunks...I had oar wine barrel planks cut in 3" peace and the smoke was lasting quite long!!!
I hate chips, but that all I can find here in Québec...smoking is not well known around here...so limitation in product choice!!
Yeah I noticed this week ent the difference between chips and chunks...I had oar wine barrel planks cut in 3" peace and the smoke was lasting quite long!!!
I hate chips, but that all I can find here in Québec...smoking is not well known around here...so limitation in product choice!!
Find a wood worker and see if they have small pieces they don't want need (cherry, apple, oak, hickory).
Or find an orchard.