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Old 02-23-2007, 08:40 AM   #11
Assistant Cook
Join Date: Feb 2007
Posts: 28
In addition to personal preference, it also depends on the type of wood you use and the meat you are cooking. It seems like leaner meats tend to absorb more quickly and are easier to oversmoke. With a pork tenderloin or salmon, 1 or 2 chunks seems to impart plenty of smokiness for me. On the other hand, fatter meats (ribs, pork shoulder, etc) seem to be more forgiving and can take a lot more smoke. For example, in my experience, 3 hours is plenty for a pork shoulder. Brisket has plenty of fat, but is more spongy, so I would use a little less.

As far as wood is concerned, it's a lot easier to go overboard with mesquite. To a lesser extent, same with hickory and oak. Apple, cherry, maple, and pecan can go further before they overpower the natural flavor of the meat.

I hope this helps.

sirsmokesalot is offline   Reply With Quote
Old 02-23-2007, 08:53 AM   #12
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I've smoked meats quite a few times now on my Char-Griller. As another poster stated, it's not the amount of wood, but the temp. at which your smoking.

I start with lump charchoal then move to oak or applewood from my firewood pile (obviously I make small pieces for this). No matter what wood I use, I still get the "pink ring". I try and keep a steady temp. of 215-225 for about 5 hrs for pork ribs.

I'll burn mesquite or hickory for flavoring for about an hour of the cooking time.

Jeekinz is offline   Reply With Quote

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