Wood CHunks

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smokincanadian

Fire Starter
Original poster
Mar 28, 2013
71
15
Stouffville Ont.
Hey Everyone, hope you are enjoying your summer! I'm smoking up a storm loving my weber! 

I have been using wood chips up to now, and bought some chunks today, I was wondering how many you would use.

Say for a 3/2/1 rib smoke

A 9 hours pork/beef pull smoke

A 2.5 hour chicken thigh smoke

Any input is appreciated as always! 

Want to use them tomorrow for my own backyard ribfest hehe

Cheers! 
 
What kind of Weber?
I think "how many" is really going to depend on what kind of smoker so you will get a lot of different answers depending on different smokers.
 
Sorry I'm not trying to evade your question just trying to get some more details so the charcoal guys can help you better.
I have a Mini WSM but don't use it much, mostly use propane and my electric smokehouse.
In my Mini I will use 4 or 5 chunks for a good 6 hour smoke then add a couple more, I really only use it for butts but have done some beef on it and only used a few when I did.
 
Just spread them around in the basket and do what Dave suggested with the minion method ( a few lit coals slowly lighting unlit) That way you'll get an even burn and longer smoke.
 
I always use the same amount. 4-5 chunks.
It all depends on the wood your using. I would not use 5 chunks of hickory for chicken. But will use 5 chunks of cherry for chicken.
 
Yea there's no magic #... Different sized chunks, types of wood etc..  Start with a few and go up from there to suit your tastes.  You can't un do smoke flavor if you do too much. 
 
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