Wood

Here's the deal...1 oz. ain't much!

I have a fist sized piece of oak that weighs 8 oz. The measurements are 1 1/2" thick, 3 1/2" long and 3 1/2" wide. Take it from there!

Now, if you folks burn chips, I have no idea.

Hey Cookshack,

Another idea. Send everyone with their new smoker a "sizing" device that shows them what an Ounce is (since most people don't have a scale).

It's about 1 1/2 x 1 1/2 x 1 1/2" (about, because the density of the wood will make a difference).

But HEY, this isn't rocket science. The key is NOT to overload it. Just put a piece or two in, see how it flavors and go from there.

And, stop me if you've heard me say this before...

...keep good notes. I'd even dry an outline around your wood so you'll know what size.

Or do what I did and buy a cheap measuring scale that measure ounces.

Smokin'

Walmart has a cheap 1-16 ounce food scale for $3.97 . It may not be the best scale out there, but it seems to be close enough.

Thanks Hotdog5919 and all that answer my call for help. Its great to have all this help and share info.

My experience (I am a beginner) has been that each chunk from woods I have gotten from CS is approx. 2oz. When a recipe calls for 4oz's I use 2 chunks with great flavor/results. I also have a digital scale and I weighed 4 different chunks they were 1.7, 1.8 , 1.7 and one chunk 2.6 which was much larger in size. Just my two cents, hope it helps !

Oz. Oz. I do wood by the log, not by the oz! But then again, I'm from the other side.

But, I have a question for the CS side: If you do 2 oz of wood instead of 1 oz, is that bad? Can you over do the smoke in a Cookshack. I don't think you can in a charcoal unit. That dude from Kentucky uses alllllllll wood. The only reason to use charcoal is you might run out of wood.

"Clueless but not Queless!"

Mornin',i2.

The CS is so efficient that you can oversmoke some products.

A lot of cooks don't care for smoke on their chicken and at home may cook without wood.

Some of the lighter foods and some fish also take up too much smoke.

You can also get some stale smoke,just like when you try to regulate temp. on your logburner by damping down your exhaust stack
rather than running it wide open.

Hope this helps some..

Tom
I know we use almost no wood for chicken and it's scores very well. I would think with CS if you were to place piece of hardwood charcoal in the unit instead of wood that may be enough to give you some flavor without overdoing it.
Jim

I agree Jim.

An oz. of apple or cherry also works well in the small units.