How much wood?

apn73 · Newbie Joined: 14 Mar 2011 Posts: 73 Location: Suffolk, VA

Alright, got my UDS ready to go, bought a package of Cowboy brand hickory chips, but how much of the wood do I use? I have read in a barbecue cookbook that you need to be careful not over smoke the meat, how do you keep from doing that? How is the wood distributed amonst the charcoal? Obviously I'm a total newb looking for guidance with his first cook.
Thanks,
Adam.
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4th Generation Clambake Master Turned BBQ Wannabe
22.5 Weber Kettle that has all but replaced a:
Weber Genesis Silver B Gas Grill
Simple UDS - love this thing!

Jarhead · Posted: Jul 01 2011 Post subject:

Chips are not going to do ya much good. You should have got chunks.
Normally 3-5 chunks mixed in with the charcoal. Depends on how much smoke you like. Watch out for mesquite, very powerful flavor. Hopefully you have lump charcoal.
What and how much are you cooking? Ya gotta give us something to work with.

Minion Method
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Mike Lawry · Posted: Jul 01 2011 Post subject:

Chips can be used but not preffered by me. Put about a 1/2 cup of chips in a foil pouch. poke 1 small hole in the foil and figure somewhere about 45 min to 1hr of smoke per pouch. Hope this helps.

Mike Lawry.

apn73 · Newbie Joined: 14 Mar 2011 Posts: 73 Location: Suffolk, VA

I was unaware that the quantity of wood was food dependant, goes to show you what I know. I'm thinking about either 3.5 and down rack of ribs or a boston butt for my first cook. I haven't opened the bag of chips yet and I'm at Lowe's enought lately that returning them won't be a problem. I saw Weber brand chunks at Ace Hardware yesterday, or do you suggest something different? I've heard that mesquite is one to be careful because it is resonous and blackens the food, as well as some of the fruit trees. Post oak sounds safe, but I have not seen that around here, would hickory work? I'm a newb and all ears, let 'em fly!
Thanks,
Adam.
_________________
4th Generation Clambake Master Turned BBQ Wannabe
22.5 Weber Kettle that has all but replaced a:
Weber Genesis Silver B Gas Grill
Simple UDS - love this thing!

day_trippr · Posted: Jul 01 2011 Post subject:

Curt D · Posted: Jul 01 2011 Post subject:

Yep, fruit woods like apple or peach are excellent with pork butt or ribs. Where mesquite is also very good, but you'll just want to put less chunks. Hickory would also be excellent with either meat.

You'll need about 5 to 6 hours burn on your cook, so I'd suggest about 25 to 35 charcoal briquettes with about 5 fist sized chunks of wood. 3 chunks if using mesquite.

3 chunks scattered through the coals near the bottom, and 2 chunks near the top of the coals, where you'll want to start your fire. I always start the fire from the top using an electric starter.

BTW, I use a vertical smoker.
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Curt D

ICDEDTURKES · BBQ Fan Joined: 23 Jun 2011 Posts: 123

As already stated stick to chunks... I would also suggest doing a butt or chicken quarters for your first smoke as they tend to be more forgiving than ribs..