Wood CHunks

Discussion in 'General Discussion' started by smokincanadian, Aug 7, 2013.

  1. 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

  2. s2k9k

    s2k9k AMNPS Test Group

    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.
  3. 18.5 inch smokey mountain
  4. s2k9k

    s2k9k AMNPS Test Group

    Do you use the Minion method or something similar?
  5. s2k9k

    s2k9k AMNPS Test Group

    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.
  6. fwismoker

    fwismoker Master of the Pit

    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.
  7. tonybel

    tonybel Smoking Fanatic

    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.
  8. yea, the minion method (had to google that) so 4 or 5 chunks it seems should be a good start.

    Soak them or dry?
  9. fwismoker

    fwismoker Master of the Pit

    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. 
  10. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member


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