wood chips

I'd be tempted to start with an ounce or two of dry chips and have some soaked chips on standby.

If you have oak or something else mild, start with that and then add the pimento.......

MaxQ
Not a big fan of wetting the wood. It gives the meat an acrid taste.Although in Jamaica they actually cook on green sticks of Pimento with pimento coals and chunks for the fire,so the idea may have merit. I think this time I'm going to stick with dry wood for a baseline though.

merrel
I've tried using oak in the past,it's just not the same.
I plan on using all pimento like they do in Jamaica.
I guess my real queston is do I need to use more wood since it's chips,and if so can I throw em all in at once or would it be better to do a second burn to reduce the chance of fire flare up.

Never really used chips to smoke with. Hell,up until a few weeks ago it was logs. LOL

I'm with ya on not wanting to soak wood. I've only used chips for cheese, but what I do is make a aluminium poach and puncture a few small holes in it, seems to help with the flaring up. You might try that and see if it will help you any.

Chips should produce more smoke/weight.

Don't soak them, start with less and remember once they start burning, just because the smoke changes from gray to clear, that doesn't mean it's not still smoking.

LESS IS MORE in smoking.

Worse thing you could do is add too much and ruin the chicken.

Start with the smaller amout, eat some chicken then adjust. Don't do it visually.

And remmeber the smokiness will intensify the second day.

Also, never soak wood chips. They smolder and give off inpure smoke. I for one prefer a clean burn. But some like to get them to smolder because they like that flavor profile. If you do it, experiement.

Since it appears(not surprisingly)that no one has used pimento wood. I'm going to start with the standard weight of wood for chicken,perhaps a little more since I'm using chips rather then chunks.
Pimento adds a peppery taste to chicken,and after seeing how much smoke they apply in Jamaica I'm pretty comfortable with going a little heavy.

I'll let y'all know how it turns out.

quote:

Originally posted by ButtHead:
Since it appears(not surprisingly)that no one has used pimento wood. I'm going to start with the standard weight of wood for chicken,perhaps a little more since I'm using chips rather then chunks.
Pimento adds a peppery taste to chicken,and after seeing how much smoke they apply in Jamaica I'm pretty comfortable with going a little heavy.

I'll let y'all know how it turns out.

I've used pimento wood a few times, but it's been quite a while. It appears that your source was the same as mine - PimentoWood.com.

I got the package w 4 12" sticks ($30) which I cut into 3" or 4" lengths. I was able to reuse some of the sticks at least once. Can't help you with any advice on using the chips other than to say go easy at first. A little bit goes a long way with pimento. Also, as others have said, don't soak the chips.

A pile of jerk chicken, some rice and peas, a little Marley, a lot of Red Stripe, and you're good to go.

Enjoy, and let us know how it works out.

quote:

Originally posted by dls:

quote:

Originally posted by ButtHead:
Since it appears(not surprisingly)that no one has used pimento wood. I'm going to start with the standard weight of wood for chicken,perhaps a little more since I'm using chips rather then chunks.
Pimento adds a peppery taste to chicken,and after seeing how much smoke they apply in Jamaica I'm pretty comfortable with going a little heavy.

I'll let y'all know how it turns out.

I've used pimento wood a few times, but it's been quite a while. It appears that your source was the same as mine - PimentoWood.com.

I got the package w 4 12" sticks ($30) which I cut into 3" or 4" lengths. I was able to reuse some of the sticks at least once. Can't help you with any advice on using the chips other than to say go easy at first. A little bit goes a long way with pimento. Also, as others have said, don't soak the chips.

A pile of jerk chicken, some rice and peas, a little Marley, a lot of Red Stripe, and you're good to go.

Enjoy, and let us know how it works out.

Ya Mon!! Not a big fan of the rice and peas. I will be maken some jerk shrimp though. And of course plenty of Red Stripes.....

Yep,I got my wood at the same place.It appears thats about the only place you can get it....and they dang well know it.LOL