How much wood or how long to smoke?

Scot · Posted: Jun 30 2010 Post subject: How much wood or how long to smoke?

Well, I have only been smoking for a month or so. Maybe done 8 smokes on my Good One Open Range smoker. The items I have smoked are tender loins wrapped in bacon with various ginger,salt,pepper,garlic type rubs and I have made several ABT batches as well as a couple Tri -Tips. Pulled pork is next Smile

. One thing I am struggling with is determinig how much wood chips to put in the fire. My Tri-Tips have come out to smokey while the pork loins have come out more or less ok. So I throw a handful of dry chips in the fire or I put them in a can and put it on the coals. I read ity doesnt matter if the chips are soaked or not so I have been using them dry. I have been mostly using apple wood or cherry wood chips though I have accumulated mesquite chips and hickory chunks but havent tried them yet. (just to give a full picture of what I have). In the end I am just guessing. Throw a handful of chips in every hour or so. Can anybody give me a little insight? Thanks.
_________________
The Good One "Open Range" smoker

ckone · Posted: Jun 30 2010 Post subject:

Chunks will last longer than chips.
_________________
22.5 Weber Kettle
OK Joe
The Bubba Keg

Jarhead · Posted: Jun 30 2010 Post subject:

Scot, what are you cooking on?
If possible use the Minion Method with a few chunks embedded in it.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

KulinaryKila · Posted: Jun 30 2010 Post subject:

When I use my WSM I use about 5 fist sized chunks of wood. Less if I am doing only chicken or ABT's. I dont use chips but try wrapping it in foil and punching holes in it with a tooth pick. Scot the nice thing about being near the Central Valley is you can find all kinds of fruit and nut wood.

NaughtyNurse · Posted: Jun 30 2010 Post subject:

The first butt I did on my Open Range I poured the wood to it. It was so oversmoked the dogs wouldn't even eat it Embarassed

I usually put one or two chunks in when I put the meat on and another one an hour or so later. The design of the Good One smokers recirculates the smoke instead of just letting it pass by so it doesn't take much. Your top spinner should only be open 1-2 turns.
Good luck and let us know how it goes
_________________
Naughty Nurses BBQ
"No one injects BUTTS like we do"
www.facebook.com/nnbbq www.naughtynursesbbq.com
KCBS CBJ
FEC-100, FE/PG1000, 22" WSM, Good-One Rodeo, Big Steel Keg

Scot · Posted: Jun 30 2010 Post subject:

Great!, Yeah I have the Good-One Open Range smoker. I am doing some pork loins today. I will try using some at the beginning and some a ways into the smoke. Any opinions about soaking the wood or not?

Thanks.
_________________
The Good One "Open Range" smoker

NaughtyNurse · Posted: Jun 30 2010 Post subject:

I sometimes soak chips, but never chunks. but that's just the way I roll
_________________
Naughty Nurses BBQ
"No one injects BUTTS like we do"
www.facebook.com/nnbbq www.naughtynursesbbq.com
KCBS CBJ
FEC-100, FE/PG1000, 22" WSM, Good-One Rodeo, Big Steel Keg