Question about wood amounts??

The amount of wood you use depends not only on personal taste, but also on the surface area of the meat compared to it's volume. Ribs have a large surface area per unit volume. Pork butt has a small surface area per unit volume. For ribs I use about 2 to 3 ounces of wood no matter how many racks I'm doing. For pork butt I use 4 to 5 ounces no matter how many butts I'm doing. Some use up to 8 ounces on a pork butt because it's almost impossible to get too much smoke on a butt. Also, here's where the personal taste thing comes in. The amount of wood you use will ultimately have to be a function of your own personal preference along with that of your family and guests. There's no need to add more wood that only causes you to open the door and lose heat and smoke. Just set it, forget it and enjoy an adult beverage or three.

Hi DK,

I agree with TaktEZ.

I would just add: if you choose Hickory and haven't used it before, go easy the first time. I think 3 or 4 ounces go a long way (and I like smoke.)

Welcome to the club.

Hook

DK,

TaktEZ and Hook are both right. Also remember, in the CS, the wood is for flavor not a fuel source to generate the heat. Once the meat has smoked to approx 140 deg. it probably won't absorb any more smoke flavor so no need to add more wood. It would be a waste of wood and a waste of the heat you loose if you weere to open the smoker.

I also agree with all the above. You should try several different types of wood/meat combinations. I might use 2 oz mesquite or 6 oz white oak on a brisket. Some woods are just stronger smoke than others.

quote:

Originally posted by Hook:
Hi DK,

I agree with TaktEZ.

I would just add: if you choose Hickory and haven't used it before, go easy the first time. I think 3 or 4 ounces go a long way (and I like smoke.)

...And be extremely careful withh mesquite. It's much more harsh and gets bitter easily.