Smokin-It User Forum!
User Guidelines and Instructions => Guide to Smoking Times, Temps, Woods => Topic started by: Suzanne on December 13, 2019, 04:30:16 PM
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Hi newbie here! Just got my 1/4 box mix (alder, maple, cherry) in. The double fillet is 1-1/2 x 3-1/2”. Should I cut these in half? Wasn’t sure if there too large for my Model #1
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When I started out with an electric, I ignored some sage advice on the Cookshack forum about using the wood sparingly. I over smoked a butt, turned it ugly bitter with a black sticky coating. Every time the smoke died out, I added more wood till I used 3/4 lb. So I started weighing the wood and cutting into roughly 1, 2, and 3 ounce chunks. For large cuts like a butt or whole packer brisket, i use 5 to 6 ounces. For baby back ribs, 3 ounces and St. Louis style 4 to 5 ounces. An inexpensive digital scale works fine. I am now to the point where I just give a good estimate of the weight and don't normally weigh the wood. I still weigh the chunks when I get a shipment just so I know the average weight of each piece. Hope this helps.
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I would highly recommend a digital scale for weighing wood. If not mistaken there was a discussion a ways back on scales that was very helpful.
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Two great posts above, that is all the info you need. It will set you up for great smoked meat!
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I go by weight also, but I use any chunk that lets the door to the smoke box close. If the door doesn't close, I chop enough of an edge off so it will close.
I find the wood burns to fast if the door doesn't sit flat on the box.
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https://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_8?crid=ZNX4QUODNF0O&keywords=ozeri+scales+digital+weight&qid=1576356610&sprefix=ozari+scales%2Caps%2C321&sr=8-8
I have had very good results with this model.
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In my #1 I generally use 2 oz for ribs and 3-3 1/2 oz for shoulders and butts.
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Agree with everyone who says to weigh it. Get a cheap digital kitchen scale. That said, the smokinlicious chunk size seems fine to me (assuming my model 3 firebox is the same size inside). Most chunks are anywhere between about 2.5 and 4 ounces, so I didn't have a problem finding two adding up to around 7-7.5 ounces for my brisket. For shorter cooks I'd just use a single chunk of the appropriate weight. If I absolutely needed to I could grab a hatchet and split some of the chunks, but I don't forsee needing to do that. As long as they fit in the firebox and it fully closes you're fine. Even the biggest chunks fit fine in my model 3 firebox.