wood chips/chunks or not?

[jerkylips]

After using my smokenator all summer I've gotten pretty comfortable with temp control, cooking times, etc. Overall my results have been very good, so I've now started to experiment with a few things.

My wife isn't a big fan of smoked foods, & sometimes complains that the food "tastes like a campfire". (isn't that a good thing?)

Anyway, I made some ribs recently & decided to use only charcoal - no wood chunks at all. The ribs were probably the best I've had out of the smokenator yet. There was plenty of smoke flavor, but it seemed milder. As you all know, sometimes the smoke flavor can get a little harsh/bitter if you use too much.

Long story short, I think my next few smokes are going to be with only charcoal, no wood.

Anyone else try it this way?

[worldbfree]

Yes I have.
Adding no extra wood still turns out good but I find the extra smoke flavor from wood chips/chunks adds an extra kick.
And that is what barbecue is all about to me.
Just don't over do it.
People who don't want smoke flavor should cook their meat inside in an oven.

[jimedd2]

I also have family members who don't care for a lot of smoke flavor so on occasion I will cook with charcoal only, no wood, you still get some smoke from the hard wood briquets and my folks realy like the milder flavor.

[bigsteve]

When you use chunks or chips, do you have thick white smoke billowing out of the kettle? If so, that would be way too much, and may explain why your wife doesn't like it. Ideally, the smoke should be thin and blue. As long as you can smell it, the meat is being smoked.

With the smokenator, I have had my best results by laying a chunk across one or both of the round holes where heat exits. Putting them ON the coals very often leads to too heavy smoke.

[jerkylips]

Nov 1, 2009 19:05:45 GMT -5 bigsteve said:

When you use chunks or chips, do you have thick white smoke billowing out of the kettle? If so, that would be way too much, and may explain why your wife doesn't like it. Ideally, the smoke should be thin and blue. As long as you can smell it, the meat is being smoked.

With the smokenator, I have had my best results by laying a chunk across one or both of the round holes where heat exits. Putting them ON the coals very often leads to too heavy smoke.

no, not that much smoke. Others have thought the food was good when I used wood chunks. Actually, my wife still didn't really like the smokiness of the food with just the charcoal - just not something she likes I guess. I liked the milder flavor, though. I still need to experiment with some different types of wood. I've been using hickory, which can be a little strong..

[socalsmoker]

I stay away from chips. They burn to hot and fast and than can leave your meat bitter. I also never soak my chunks. I use big logs in my BDS and toss them in dry. I try to smoke my meat for the first hour of the cook. Meat is more receptive to smoke during the first hour and then I use lo heat for the rest of the cook

[ruhtar2001]

Dec 28, 2009 19:45:56 GMT -5 socalsmoker said:

I stay away from chips. They burn to hot and fast and than can leave your meat bitter. I also never soak my chunks. I use big logs in my BDS and toss them in dry. I try to smoke my meat for the first hour of the cook. Meat is more receptive to smoke during the first hour and then I use lo heat for the rest of the cook

Social! What are you doing with a Smokenator? Next thing I'll read is you went and became a Pellethead! ;D

OD

[BB-Kuhn]

Oct 16, 2009 16:22:29 GMT -5 worldbfree said:

People who don't want smoke flavor should cook their meat inside in an oven.

THIS!!!

[ncsmoker]

You can tell if you have over smoked your meat by the smoke ring on the meat. Ribs should have a 1/16" smoke ring more or less. Pork shoulder and brisket should have a 1/8" smoke ring more or less. Chicken should not have a smoke ring but a pink outer ring under the skin.

Smoke times will vary from 1-1.5hrs for chicken, to 1.5-2.5hrs for BBribs to 4-5hrs for spare ribs, to 6-8 hrs for brisket and pork shoulder. You can of course adjust thise smoking times to suit your taste but these are good guidelines used by many BBQ teams. If you don't like much smoke start with a lower amount than stated here by say 1/2 hour.

The amount of smoke coming out of the Weber should just be visable. A nice clear blue or light white. A heavy white smoke is excessive and can impart a bitter taste to the meat.