1 rick of oak (how many days will it last?)

Discussion in 'Wood Smokers' started by cromag, May 22, 2013.

  1. cromag

    cromag Smoking Fanatic

    Sorry about posting this in a second section, I should have posted my question in here.

    How many 12-15 hour cooks will one rick of wood last if I cook at 230 degrees on a medium sized offset smoker?
     
  2. 05sprcrw

    05sprcrw Smoking Fanatic

    How much does your cooker burn?  Mine for example will cook @225° for 30 min (I burn with all vents full open most of the time) on one split piece after its up to temp, then I need to add another.  There are too many variables to give you an accurate answer but I use probably 24-30 pieces of wood for a 12 hour cook. I usually get about 4-6 splits from one log that is 8" in diameter and 12" long.  So lets say I get 4 pieces out of them, that will mean I am burning 7 1/2 logs every 12 hours. 
     
    Last edited: May 22, 2013
  3. cromag

    cromag Smoking Fanatic

    I guess using your calculations a rick should last a good 4-5 good smokes on my 900 sq inch offset. I'm leaving charcoal and trying my luck at running all splits 
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Cromag, hello. Are you waiting for a big drop in the heat before adding to the fire?

    This may be the prob. Watch you Therm. for a 10* drop and ready another stick by heating it , then add to FB. This should ignite almost immediately if you fire is at a good hot coal stage:


    It doesn't take a full FB full, just HOT coal beds which will continue to give good heat and will be controled by the intake - exhaust full bore open for the draft or you'll get foul smoke and smoldering which will cause bad smoke.

    Warm the pieces first , to allow them to ignite quickly (mine usually goes within 30sec.)

      30 sec. after placement with a warm stick .

     warming is done here.

    and the results are clean , light , blue hued smoke :


    Even if you can only smell the smoke ,you're doing the Smoke thing. All it takes is a little Patience . Pays off in wonderful Q :



    Have fun and remember . . .
     
  5. 05sprcrw

    05sprcrw Smoking Fanatic

    I am thinking you should get a lot more fuel mileage then me, because my cooker is 250 gallon (approx 54,000 in^3)
     
  6. cromag

    cromag Smoking Fanatic

    I did notice on my seasoning that sometimes I needed to leave my side door on my firebox opened 2 inches or more in order to keep the splits flaming. I'm assuming you never want the flame to go out even if you have burning embers?
     
  7. What is a Rick? Never heard that term down here, how does it compare in size to a cord?
     
  8. cromag

    cromag Smoking Fanatic

    A rick is a stack 4' by 8' by one row 
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Cromag, the method I am discussing will almost ignite immediately and the heat in the FB will keep it "glowing hot " when you shut the door, control with the intake only(exhaust full open). The Wood will have a very low fire(just enough to burn the gasses and create TBS). You'll barely see the fire but a little flame can be seen if you get down and look closely , but be careful, Eyebrows dissapear this way.

    Remember,small HOT FIRE and warmed Wood gives instant TBS.

    Have fun and . . .
     

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