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Tell me how to cook with all wood

 
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H@rry



Joined: 05 May 2015
Posts: 21

PostPosted: Tue May 10 16 11:00 am    Post subject: Tell me how to cook with all wood Reply with quote

I have a ready supply of cherry wood cut to chunks that I use in my Oklahoma Joe Highland smoker. I know that you don't want the white/gray smoke that you see when you first light the fire. That's all fine, I'm not in a hurry. But, several hours later I need to add more wood. This just starts the white smoke all over again. If I'm not careful my meat will be almost black by the time its done.

What should I be doing to do an all-wood cooking without charring the meat?
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3144
Location: Winston-Salem, NC

PostPosted: Tue May 10 16 8:47 pm    Post subject: Reply with quote

One technique is to preheat your chunks by laying them on top of the firebox until they start smoldering, then add them to the fire. Make sure your wood is well seasoned (not green or wet). Another thing is just letting enough air get to the fire while the additions are getting heated up. You may have a temperature spike while doing that but it'll cut down on the smoke. I use lump charcoal in my offset and will add a chunk or two, in the corner of the basket, whenever I feel like I need more smoke. So generally speaking, if you have a good hot coal base and the cooker is breathing nicely then the white smoke will be kept to a minimum.
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1MoreFord
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Joined: 28 Jun 2005
Posts: 594
Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Wed May 11 16 8:31 am    Post subject: Reply with quote

You're not going to be able to go for hours w/o adding wood. You have to start a fire with a charcoal base and add sticks of wood every 30-45 minutes. Keep the exhaust fully open and control air flow with the intake. Also as mentioned pre-heat your wood so it will ignite easier.
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PaulOinMA
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Joined: 06 Jul 2006
Posts: 958
Location: Marlborough, MA

PostPosted: Sun May 22 16 11:19 pm    Post subject: Reply with quote

I use just wood chunks. I split firewood logs lengthwise, then cut in half to make chunks. As mentioned, preheat the wood on the firebox while cooking. They will ignite a lot faster with less smoke.

Some pictures of the size of the fire for 230F in my smoker are in the following: http://forums.vwvortex.com/showthread.php?4253722-Finally-bought-an-offset-horizontal-smoker/page2
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BBQ Love



Joined: 08 Nov 2016
Posts: 10

PostPosted: Thu Dec 01 16 10:34 am    Post subject: i foil Reply with quote

In my experience the meat can get over smoked after about 3 pushing to 4 hours. If I were to use lump and especially (1 year seasoned wood) I open the lid and wrap the meat in foil and use the energy from the burning coals to continue the cooking process. This is to stop the smoke from continuing to penetrate the meat. This is where electric and gas smokers have an advantage over straight wood for fuel.

Now wrapping the meat and continuing the cook has its pro's and cons. You will gain a more tender juicy piece of meat. The con may be an effect on the bark. Less bark and more roast taste/texture if you will.
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frankenfab



Joined: 07 Sep 2008
Posts: 9
Location: Arkansas

PostPosted: Wed Mar 22 17 7:50 am    Post subject: Reply with quote

There's also the old school method of keeping a separate fire pit to burn the wood in to coals.
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