How much wood is enough?

Unknown

I know this is extemely subjective but I find it to be so dang frustrating. On the average when you are cooking the 3 main competition meats....ribs, Boston Butt abd brisket how many wood chunks (not chips) do you put on the fire and when. Last time I did ribs I put 2 chunks of hictory on the fire, about 20 miuntes later the ribs. Very strong smokey taste. This time I put 1 chunk and let it burn for 45 minutes then put the ribs on, they were now too bland. [p]Just curious what everyone else does as I was watching Bobby Flay this weekend when he was showing some unique BBQs. One was a guy who ran a gas staion that served ribs, tri-tips, etc. on Saturdays. He put a little pile of brickets to start the fire and then two huge pieces of hickory wood ....and the people raved about it. I'm just thinking as I watch it that all they are tasting is smoke, the meat taste is just overpowered by the wood. [p]Anyway just curious how much and timing so I know I am at least in the close vacinity.[p]Thanks,
Howard

tach18k

Howard, I put in a few chunks, lets say for ribs, as soon as the wood goes in so does the meat. I allow no more than 1 hour of smoke for most items. Depending on the food I may spread the chunks out across the lump. Now the chunk size is about 3 inches by 1-2 inches. Certainly no logs like in some big black meat oven or some brick fireplace, thats different.

Unknown

tach18k,[p]Thanks for your help[p]Howard

stike

tach18k,
howard, the smoke ring (pink ring on the outer edge of the meat) will stop forming after the outer meat gets to about 140. that doesn't meant that smoke isn't any longer being added to the meat, though.[p]smoke will still be deposited on the meat throughout the cook as long as there is smoke, but the nitrogen in the smoke won't be absorbed into the meat to help turn it pink.[p]so it IS effective to add smoke after the first few hours, if you want to.

Nature Boy

Howdy Howard. And happy new year.
Your 2 chunks was probably fine, but just needed a little more time to thin out. Sometimes it takes a half hour or more for the wood to dry out and start burning cleanly. Just keep waiting until you get the right kind of thin blue smoke and you'll be a lot happier. I often use 4 or 5 chunks....even more for butts. I usually allow 45 minutes for everything to dry out and start smokin just right.[p]On another note, hickory can be pretty strong. You might try one chunk of hickory, and a couple chunks of apple or cherry. Or switch the hickory to oak. Ribs are pretty thin, so a little smoke goes a long way.[p]Hope it helps....just a little new years ramblin'!
Chris

Unknown

Nature Boy,[p]Thanks Chris and a Happy New Year to you and your family too!!![p]Howard