How much wood do you use for your cooks?

bbqlearner

More lump or more wood? Anyone ever tried with using more wood chunks than lump? Or completely using wood only? Just thinking out loud what would happen if anyone tried.

yzzi

I usually use as much wood as a woodchuck can chuck.

fishlessman

ive gone close to 50/50 with a hot and fast brisket cook but thats the only cook i can see doing that with and i used logs, not chunks which would probably make it too smokey

TexanOfTheNorth

yzzi said:

I usually use as much wood as a woodchuck can chuck.

Has it ever been confirmed that woodchucks can chuck wood?

bbqlearner

@fishlessman wow 50/50. Thanks for the info. Are you saying it's too smokey to use chunks or logs? I thought logs will be more smokey.

fishlessman

there would be more surface area burning on the chunks, when ive done the hot/fast brisket i just grabbed wood out of the firewood pile. this is the only way a would use that much wood in the egg, scroll down to the bottom for daves hot and fast method
http://olddavespo-farm.blogspot.com/search/label/Brisket
http://olddavespo-farm.blogspot.com/search/label/Brisket

bbqlearner

Wow amazing...the pictures look awesome. 

You went direct? Would it work to do high temp indirect? I have wood logs so I'm tempted to try doing it with wood logs but indirect. Also, why would this only work on brisket? Wouldn't you be able to do the same thing with ribs or other type of meats (maybe not chicken)?

Thanks.

Carolina Q

90% of the time, I use 100% lump. No real reason except the food's good either way so I just don't bother. I have oak and maple in my yard too, so I don't even have to buy it. I do throw some in once in a while - and ALWAYS with a butt (hickory, oak or both). When I do use it, maybe 3-4 chunks.

The question of burning wood instead of lump comes up from time to time. And always, the consensus is, it won't work in an egg. Too little air, all it will to is smolder. Which is why they call it "Smoke wood".

As for woodchucks, I have never seen one chucking so I have no opinion.

Zmokin

decades ago, a friend had an old japanese clay pot.  We smoked some ribs and not knowing how much hickory to put one, we put on a bunch.  The ribs were extremely smoky tasting, as in we burped and farted hickory for 3 days after scarfing down the ribs.

It can be debated whether that was a good thing or not.

bbqlearner

At least, it's good since you scarfed it down...  )

Zmokin

bbqlearner said:

At least, it's good since you scarfed it down...  )

As i remember, they were tender and juicy and flavorful, just kinda heavy on the smoke flavor.
Of course, my memory and taste buds may have been influenced by copious amounts of beer as that was back during my college years.

Ladeback69

Most meat can only take in smoke 2-3 hours so I use 4-5 chunks as big as fist or so. I have a log if cherry and I just cut off pieces when I need it. The lump gives the food flavor just like what smoke with. That's why I prefer it over gas. You can try more wood but I like using only what is needed to get the flavor I want.

PNWFoodie

TexanOfTheNorth said:

A woodchuck will chuck all he could, that woodchuck would, if a woodchuck could chuck wood.

I usually use as much wood as a woodchuck can chuck.

Has it ever been confirmed that woodchucks can chuck wood?

Acn

PNWFoodie said:

TexanOfTheNorth said:

A woodchuck will chuck all he could, that woodchuck would, if a woodchuck could chuck wood.

yzzi said:

I usually use as much wood as a woodchuck can chuck.

Has it ever been confirmed that woodchucks can chuck wood?

I'll bet a woodchuck could chuck more wood than you could, if a woodchuck could chuck wood.