new guy grill reccomendations

[lancep]

A lot will depend on the efficiency of your smoker. I think Im getting bagged wood about that size, while my home cut is seasoning, and it gives me 2-5 cooks depending on what I'm cooking. Also, I split mine in half or thirds and one or two every 25-30 min. But again, it comes down to duration, temp range and above all, efficiency.

 

[lvjayhawk15]

 
In my Lang RF stick burner it takes about 4-5 pieces of wood to get her going (lit with a half chimney of charcoal) and up to temp (usually up to cleaning temp) and then once i lock in about 250-275 degrees (and put the meat on) i put about a stick every hour of the cook time. but with my RF i cook things a lot faster than i would on my WSM. at that temp a 9# Boston butt takes abut 7-8 hours. If you going to go all wood fire with a stick burner then you are better off buying wood by the load (like 1/3-1/2 cord) not by the small bag. if you going charcoal with some wood chunks than by the bag is ok. if i had to pay $25 in wood for one smoke i couldn't afford this hobby!

Happy Smoking,

phatbac (Aaron)

Thanks for the explanation, that helps a lot! So, if im reading your post correctly, I can use more charcoal with wood chunks to compliment it rather than solely wood-While still using a side burner, and still turn out ok (obviously, depending on my abilities, keeping temps good, etc)? 

Did I understand that right?

 

[phatbac]

 
Thanks for the explanation, that helps a lot! So, if im reading your post correctly, I can use more charcoal with wood chunks to compliment it rather than solely wood-While still using a side burner, and still turn out ok (obviously, depending on my abilities, keeping temps good, etc)? 

Did I understand that right?

Depends on your smoker really. you can use charcoal wood mix but if its a bigger smoker you would go through a lot of charcoal (usually more expensive than wood) if its  small one like a OK joes or charbroil or something (which i have had) you can use a primarily charcoal fire and add wood chunks or small splits for flavoring. i would use Lump charcoal if that is what you plan to do. (Royal Oak is really good lump)

Hope this Helps,

phatbac (Aaron)

 

[lvjayhawk15]

That does help, thank you

 

[grillmonkey]

 
In my Lang RF stick burner it takes about 4-5 pieces of wood to get her going (lit with a half chimney of charcoal) and up to temp (usually up to cleaning temp) and then once i lock in about 250-275 degrees (and put the meat on) i put about a stick every hour of the cook time. but with my RF i cook things a lot faster than i would on my WSM. at that temp a 9# Boston butt takes abut 7-8 hours. If you going to go all wood fire with a stick burner then you are better off buying wood by the load (like 1/3-1/2 cord) not by the small bag. if you going charcoal with some wood chunks than by the bag is ok. if i had to pay $25 in wood for one smoke i couldn't afford this hobby!

Happy Smoking,

phatbac (Aaron)

And, these cheap big box store smokers aren't nearly as efficient as a Lang, so you'll go through lots of wood.

 

[kihler]

Here is a chart of the different woods that can be used for smoking and what meat works best with the wood. 

 

[lvjayhawk15]

 
Here is a chart of the different woods that can be used for smoking and what meat works best with the wood. 

thats awesome, thank you

 

[phatbac]

 
Here is a chart of the different woods that can be used for smoking and what meat works best with the wood. 

thank you for that. i used have an app with similar info but not as good as that document!

Happy Smoking,

phatbac (Aaron)