Hickory chunks

It varies by wood for me but with hickory I put three in that are the size of my fist.

KennyLee said:

I just go with about a quarter to a third of the total volume versus the lump and disperse it throughout.   

Woweee, really?  I use 3-4 small fist sized chunks, that I split into even smaller pieces maybe into quarters - but nowhere near chips size, and scatter throughout, but mostly from top to bottom in the center 50% of the firebox. I think I get a good amount of smoke in the meat.  I know people's taste differ, and please do not take my comment the wrong way. You must like a ton of smoke.

@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!

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

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.

NoobZero said:

Thanks everyone. This gives me a good starting point.

I will give you a even better starting point my friend. Oak.

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 

I like peach wood with pork ribs. Puts a sweet smell in the air too.