Smoking with Wood Chunks Question

[HookEm]

I found this great little place in my area that sells all kinds of smoking wood. The place seriously rules. I bought a couple of bags of cherry and apple wood chunks (roughly 4" x 4") and had a question about how to use them.

Should I get the fire going with charcoal and then switch to chunks for heat and smoke or soak the chunks in water and still use charcoal for most of the heat?

Thanks in advance.

[Bad Santa]

Don't know what size of cooker your using but if it's a smaller backyard offset, I'd use charcoal for the heat and use the chunks of wood after your desired cooking temp is reached. Don't soak them in water, will just create steam.....use a chunk at a time for the flavoring smoke. Careful with the Cherrywood as it can darken the meat pretty good.

[Fred]

*Skip the soaking. Some people believe it is necessary to soak wood chips and chunks in water before use, but even after 24 hours of soaking, wood absorbs little water. That may be why they make boats out of wood! Within minutes of adding wet wood to the fire, the moisture steams away so I believe it is not necessary to soak wood before using. Besides, adding wet chips to the fire only cools the fire down for a while and then it heats back up. That's not what you want. You want a steady burn and steady temperature. Control your temperature with airflow, not with water.

* http://www.amazingribs.com/Techniques/all_about_wood.html

[HookEm]

Thanks for the replies. I think I read somewhere that you don't want heavy smoke coming out, right? Do you control that amount of smoke with airflow as well?

And yes, I have a small offset smoker.

[Bad Santa]

Leave the exhaust chimney all the way open, control draft and temp with the door damper. You are trying to get a thin blue smoke coming out of you pit, not a thick cloud like a train's engine.

[HookEm]

Excellent. I'll give that a shot. Appreciate the advice.

[txpgapro]

Don't worry about Bad Santa. His looks may be scary, but his knowledge is good.

[david brace]

Between Fred and Santa they steered you quite right. When i first started smoking meats I used to ask around and someone told me I absolutely HAD to try soaking the wood. I tried everything from water to JD to prune juice to ginger ale. They ALL did next to nothing except have the JD closed to me during the process :roll:

Also my advice is what was said. The smoke is to come out very thin and wispy, not chugging out like a choo-choo train. Some of the newbies think, 'SMOKE' and they try to alert the FD with all the smoke, but avoid this if you want them to come when it's relly needed...which hopefully is NEVER.

DB

[cleglue]

I found this picture of smoke posted somewhere while back.

http://img490.imageshack.us/my.php?image=bluesmokeyellowsmoke0uh.jpg

This is my offset pit. This is the smoke I try to get.

http://usera.imagecave.com/cleglue/Boston-Butt22006/IMG_1603Small.JPG

[Bad Santa]

That 2nd picture is what ya want....thin blue smoke :wink: :D

[Woodman]

I think the soaking thing comes from "chips" wich will burn up in 30 seconds if dry. With those, folks will soak, then foil pouch to allow for longer duration of smoke. This is really more of an "electric" culture thing. Chunks are fine dry!