How much fuel do you burn?

Discussion in 'Wood Smokers' started by ryanbc, Apr 5, 2010.

  1. Hi Guys and Girls,

    I have searched the posts and haven't really been able to find any info on how much fuel people use in their mid-sized to larger offsets. I am looking at firing mine up in the next couple weeks and am at a loss as to how much charcoal and wood I am going to need to run this thing. My smoker is about the same size as a Lang 60 (from what I can tell). Here is link to my build so you get an idea of what I am running.

    http://www.smokingmeatforums.com/for...ad.php?t=91612

    Thanks for your help!
    Ryan
     
  2. graybeard

    graybeard Smoking Fanatic OTBS Member

    I burn all wood and use about 40 to 50 pounds for a 12 hour smoke.
    PS, good question!


    beard
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have seen your smoker on the opther post and everyone I know that has a smker that big uses wood and wood only. But I don't know I'm a gasser.
     
  4. qndave

    qndave StickBurners

    I use 1 chimney of lump to get things started and about 50 lbs of wood for a 6 hour smoke

    David
     
  5. hogfan40

    hogfan40 Meat Mopper

    I have a Lang 60, and all i use in it is wood from start to finish, i start with 6 splits of wood about 16" long stacked, and start it with a weed burner, and when it gets going good and a good bed of coals, i'll add 1-2 piece's per hour to hour and half to hold temps where i need them. Depends alot on the weather also from what i have learned.

    Hope this help's

    [​IMG]
     
  6. mnola917

    mnola917 Smoke Blower

    I smoke out of a modified garbage pail and I use about one bag of royal oak per 10 hours. I add one chimney every 1.5 hours.

    What kind of wood do you guys use? The same stuff I can buy at a hardware store for fireplace firewood? Or is it a specially dried wood?
     
  7. tsywake

    tsywake Fire Starter

    Large smokers basically need wood only to maintain their temps. I get hardwood slabs from the local lumber yard and use 23-30 lbs per smoke.
     
  8. jdt

    jdt Smoking Fanatic SMF Premier Member

    I usually figure one split for every thirty minutes of cooking, so for a 12 hour cook I would want at least 24 splits on hand.
     
  9. I'm not a wood burner.....yet, but I have to ask a stupid question. When you say a split of wood, you are talking about one piece of split wood or a certain number of pieces???
     
  10. jdt

    jdt Smoking Fanatic SMF Premier Member

    one piece of split wood, usually 12-16 inches long, 2-3 inches round, pie shaped or some even come off looking like rough 2 x 4s. Wood volume is usually measured in
    RIC-pile four feet high, eight feet long one split wide-this is sometimes called a Face Cord, sometimes alledged to be half a cord but not really unless you are getting 2 foot wide splits, around this neck of the woods a cord is three times a ric as most cutters cut to 14-18 inches, 16 x 3 is the four foot wide so you would get three ric looking rows to your cord in my experience
    CORD-a cord of wood is 4ft x 4ft x 8 foot
     
  11. coyote-1

    coyote-1 Smoking Fanatic

    I do my best to maximize my burns.

    A typical rib smoke is 5 hours; in summer it takes 1 basket of RoyakOak and perhaps 3 small splits of maple/cherry/whatever. In wintertime, it takes a bit more.

    I fill up the smoker, and freeze whatever does not get eaten within a couple of days. So I'm not smoking every weekend, but I can eat smoked food every week :)
     
  12. mnola917

    mnola917 Smoke Blower

    So do you use splits, then add your flavored wood such as apple, hickory, or pecan?
     
  13. jdt

    jdt Smoking Fanatic SMF Premier Member

    my splits are flavor woods, cherry mainly, some apple, pear and hickory. If a pit draws right you can burn flavor woods all day long without adding to much smoke flavor, I don't like mesquite at all so hickory is the strongest wood I use, the cherry is nice because its a little less powerful than the hickory but gives a very nice tint/hue to the meat. I want pecan of course but won't pay that much locally(1.69 lb!) next time me or my buddy goes to the ozarks I am going to try and pre arrange a load of pecan.
     

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