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Rockwood Lump - How much wood?

NJEggerNJEgger Posts: 7
edited January 2017 in EggHead Forum
Based on many threads on this forum, I tried Rockwood lump for the first time this weekend.  Wow!  What a difference!  I had been using BGE brand or Royal Oak for the past three months.  As my nose got used to the smell of good/bad smoke I started noticing a bit of a stink coming off the BGE lump about 2-3 hours into a cook, which prompted my switch to Rockwood.  The Rockwood lit faster, came up to temp faster and cleared of VOCs faster (the smoke was so blue I couldn't believe it).  It also removed the background "flavor" the BGE and RO lump was giving to all of my food.  My 3 1/2 year old daughter, wise beyond her years, noticed this background flavor by always telling me, "this tastes like the Egg."  Without the background flavor, the food and wood really were allowed to shine through.

So, now I have to re-learn how much wood to use without having to compensate for the large amount of bad flavor being added from the BGE and RO lump.  I did a 4.5lb pork butt this weekend with 3 large chunks of cherry and the smoke flavor was much less than I was expecting.  I know it's a matter of personal preference, but how much wood do folks use when cooking with a clean-burning lump like Rockwood if I'm trying to get a good solid smoke flavor?
XL Egg hatched November 2016

Comments

  • etherdomeetherdome Posts: 286
    edited January 2017
    I just fill it up every time. Lump can be re-used. Trying to figure out an appropriate amount of wood is too much work. I also use rockwood and top it off / burn leftovers on every cook  unless I'm going for 12 hours or more in which case I fill it up with all fresh 
    Upstate SC
    Large BGE
  • EggMcMicEggMcMic Posts: 316
    I too fill it up every time and re-use what remains at the end. 
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • coomdaddycoomdaddy Posts: 120
    I feel like your point is being missed.  3-4 chunks
  • EggMcMicEggMcMic Posts: 316
    Oh. I read that as lump, not wood chunks. Sorry. I usually go 4-6 chunks, depending on the size, scattered throughout.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • bgebrentbgebrent Posts: 16,625
    You should layer your smoke wood throughput your lump on long pork butt smokes 5-6 chunks (more if you like) or several handfuls of chips.  The type of wood can matter as well with fruit woods being milder.
    Sandy Springs & Dawsonville Ga
  • etherdomeetherdome Posts: 286
    Yes, we missed it but the only correct answer here is whatever works for you. Trial and error. We don't all like the same thing. 
    Upstate SC
    Large BGE
  • WeberWhoWeberWho Posts: 6,442
    It depends what type of food you're trying to smoke. Each will be different. Even the wood chunks will be a different ratio depending on the type. The best method is to play around and see what works best for you. Rockwood might even burn longer compared to Royal Oak. I'd suggest maybe keeping the chunks towards the top of the lump. The fire might not even reach the bottom half of the lump. 
  • saluki2007saluki2007 Posts: 3,865
    bgebrent and weberwho nailed it on the head.  5-6 chunks for fruit wood layered up from the middle of the pile to the top.
    Large and Small BGE
    Morton, IL

  • Great, thanks for the feedback!
    XL Egg hatched November 2016
  • DoubleEggerDoubleEgger Posts: 12,182
    Depends on the egg size too. 5-6 chunks in a medium would be overkill
  • bgebrentbgebrent Posts: 16,625
    Depends on the egg size too. 5-6 chunks in a medium would be overkill
    I agree.  Was referring to a L or XL which I should've mentioned and only a butt cook.
    Sandy Springs & Dawsonville Ga
  • I too noticed a huge difference in the two cooks I did last week with Rockwood.

    Got a butt I'm doing in the next day or two once it has thawed. Going to go with 4 or 5 chunks of wood and add some chips as needed.
    Marshall in Beautiful Fruit Cove, FL.

    1 wife, 4 kids, 3 dogs, 1 cat, 1 bird, 1 Large Egg 10/28/16 and 1 MiniMax 04/29/17

    KAB, Adjustable Rig, PSWoo, FlameBoss 200, SmokeWare Chimney Cap

  • xfire_ATXxfire_ATX Posts: 514
    Still working on my first bag of Rockwood I picked up when I visited the CGS.  Like the lump itself I am neutral on it- I dont love it, dont hate it.  I do like the size (in #) of the bag- less need to buy another.

    I will likely go back to RO and/ or the HEB mesquite lump.
    LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, RTIC 20, Yeti 20 oz Rambler, Yeti Colster, RTIC Lowball

    Not quite in Austin, TX City Limits
  • bboulierbboulier Posts: 556
    Depends on the size of the grill.  I can't say what you would use for an XL, but for a large,  I would not use more than a couple of chunks (2x2x2).  That being said, I tend to like my food only lightly smoked.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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