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Hickory chunks
NoobZero
Posts: 177
I'll be doing my second cook on my new egg this weekend, Ribs are on the menu. How do you determine how many hickory chunks to toss in?
Atlanta GA.
Comments
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It varies by wood for me but with hickory I put three in that are the size of my fist.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
I just go with about a quarter to a third of the total volume versus the lump and disperse it throughout.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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KennyLee said:I just go with about a quarter to a third of the total volume versus the lump and disperse it throughout.
@noobzero
You will learn in time how much you like. Start on the lighter side, and add more the next cook, and you will find out. Poultry will take smoke easier - and you will use less wood.
I find if you go less than 2 chunks, you do not get much in the meat with pork. I feel good by suggesting 3-4 chunks - then adjust accordingly. Better to start light then too heavy - IMHO.
Welcome to the journey!
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
NoobZero said:I'll be doing my second cook on my new egg this weekend, Ribs are on the menu. How do you determine how many hickory chunks to toss in?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
You'll get a lot of different opinions on here, but I've read a number of times (and in different places) that meat on a smoker will take up all the smoke flavor it can absorb in the first 1.5-2 hours of a cook. After that the proteins that bind the smoky compounds are all saturated. If that's the case (and I tend to believe it) why mix wood throughout the lump? Don't you only need it for ~2hours?
For me, I use 2 fist size hunks of hickory for a butt and 3 for a brisket, but I toss them all directly into lit areas of the coals and wait for the smoke to clear (mostly) before adding the meat to the mix. I don't like the idea of having new wood lighting and producing VOCs throughout the cook. For apple or milder woods I go up to 4-5 chunks, and I don't ever really touch mesquite.
Just my thoughts. Like I said, you'll get many, and like the wise SGH said you'll want to dial in to your own tastes.
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
Sea2Ski said:KennyLee said:I just go with about a quarter to a third of the total volume versus the lump and disperse it throughout.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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On a medium egg, I use one piece of hickory about the size of a 2.5 inch cube and one of apple the same size. I let VOC's burn off, add the chunks, the medium woo2 and pizza stone, and then the ribs.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
Thanks everyone. This gives me a good starting point.Atlanta GA.
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NoobZero said:Thanks everyone. This gives me a good starting point.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I have to agree with @SGH here. Use oak or a mix of apple and cherry.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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I'm not sure that's the ultimate lesson here. Hickory is fine, as are any number of other woods, it's just that some are a little stronger than others and slightly different techniques are probably best for each.
i wouldn't avoid hickory, just allow a bit more learning curve to perfect it. I do agree that apple, oak, and cherry are great smoking woods as well, but I hate the idea that anyone would come away from this forum scared to try something new.
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
@Black_Badger i do agree hickory is a great smoking wood. I just prefer it with beef over pork. I was trying to give the op other options with a little milder smoke flavor is all.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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I like peach wood with pork ribs. Puts a sweet smell in the air too.
Gittin' there... -
FearlessTheEggNoob said:I like peach wood with pork ribs. Puts a sweet smell in the air too.
I love the smell of peach burning. Like apple and pecan for pork as well.I think the best advice in the thread is start small and find what you like.
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