How much wood?

NoobZero

Could some of you gurus post pictures of the amounts of wood you add to your cooks? Please note the meats you were cooking. As a relative newbie, I'm never sure if I'm adding enough.

buzzvol

Excellent question.   As another noob, I am very interested to see some answers

Walt2015

I do 4-5 small fist chunks for brisket and butts. Maybe 3-4 for ribs. I like to have 1-2 of those chunks as cherry just for color. For chicken I do 1 chunk or small amount of chips if any wood at all

SMITTYtheSMOKER

I use 1 fist size chunk of Hickory and one of Cherry for Butts and Brisket.  One chunk of Cherry for chicken, one Hickory for Ribs.  Alder is my choice for Seafood, I like to use a plank.

lousubcap

I honestly think sorting out the type of smoke wood you want to use for various cooks is the biggest issue to sort out.  Once you figure that out, then you can eggsperiment with the quantities to decide the final smoke profile.  And wherever you land, start low and go up-can always add...FWIW.  
Google smoke woods to find many sites about wood choices.

nolan8v

From a website I frequent for tips:

Quantity Of Smoke Wood To Use

It is possible to apply too much smoke to meat, resulting in a bitter or overpowering flavor. In general, I've found that the equivalent of 2-6 fist-sized chunks of wood work best for most meats. You should experiment with using different amounts of smoke wood to determine what works best for you, depending on if you like a heavier or lighter smoke flavor.

When using a new smoke wood for the first time, I suggest using a small amount for a lighter smoke flavor. You can always increase the amount of smoke wood next time, but there's no way to salvage a piece of meat that's been oversmoked.

Zmokin

Mike_Hauchertz said:

show previous quotes

NoobZero said:

Could some of you gurus post pictures of the amounts of wood you add to your cooks? Please note the meats you were cooking. As a relative newbie, I'm never sure if I'm adding enough.

You can NEVER have too much WOOD

My first introduction to smoking meat in a kamado style smoker was a case of 2 people not knowing what they were doing.  The ribs were very strong with smoke flavor, such that, I was burping and farting mesquite for 3 days.
I would say, we used too much wood.  YMMV

Chowman

For newbies used to non egg smoking, as noted above you need way less wood than you may have expected.  It also varies with the lump because that also can add smoky flavor.