Smokin-It User Forum!
User Guidelines and Instructions => Basics for a Beginner => Topic started by: Theslacker on March 24, 2016, 09:16:48 AM
-
Hi folks. When you are done a smoke, what should your "spent" wood look like in the wood box? Should it be ash? Should it be a hunk of wood that is now black? I've attached a photo of what a chunk of peach wood looked like after my second smoke. I have the wood sitting on top of the chip screen in the box.
My first smoke was with apple wood (and seasoned the smoker with hickory), and that was reduced completely to white ash.
The second smoke, pictured here, had the wood towards the front of the box. It was reduced to a mix of ash and black wood pieces. However, the smoker didn't run quite as long as the first time I ran it (2 vs 2.5 hours).
The wood I'm using is new, high quality stuff.
Thanks for input!
-
When I do long smokes, like a brisket last weekend for 11 hours, the wood is reduced to ash. However, for short smokes like 2-3 hours, the wood is typically just charred, not ash. I put my wood in the back of the smoke box (closest to the back wall).
-
There are hot spots in most of these smokers and you can find them by doing a test smoke with wood spaced from front to back and then note the results after a smoke.
My hotspot is opposite of Steve's. The hot spot on my element is in the back of my box. So, depending on how hot of a smoke I am doing I adjust my wood placement accordingly. For example for a low temp smoke, I would want my wood on the hot part of the element, verses a hotter smoke where I would want my wood on a spot of the element that is not quite as hot.
-
Aaron, the tell tale signs for me from your picture is that it looks like you had no signs fire. For that piece of wood and those smoke conditions, it looks about as good as it gets.
-
My hot spot is in the rear of the smoke box which almost always turns to ash. In the front though, depending on the length of the smoke, is usually charred down to next to nothing. Yours looks good to me.
-
Aaron, if you want to quickly determine what the "heat map" of your smoker looks like I suggest covering the entire surface of the chip screen with a thin layer of chips. Switch it on, set to 250 with an empty box. Keep opening the door and monitoring where the chips are smoking. Wear gloves and be careful. This will give you a very quick and accurate picture of where the hot spots are.
-
How about a good old heat gun, no chips and the lid open?
-
Thanks all. Loving the advice. Doing a test to find the hot spots is a great idea. Now, out of curiosity, how can you tell after the fact if the wood had caught fire?
-
Now, out of curiosity, how can you tell after the fact if the wood had caught fire?
Maybe right or wrong but I usually associate heavy soot at the walls near the wood that full combustion occurred. i.e. your picture showed spent wood without a lot of soot. White ashes also tend to make me believe that the wood burned as opposed to smoldered.
-
Now, out of curiosity, how can you tell after the fact if the wood had caught fire?
Maybe right or wrong but I usually associate heavy soot at the walls near the wood that full combustion occurred. i.e. your picture showed spent wood without a lot of soot. White ashes also tend to make me believe that the wood burned as opposed to smoldered.
You'll also see a pronounced black area on the door, at the end of the smoke box.
-
Grape wood from tonight's chicken smoke :) .75oz.
-
Looks pretty good, to me, Eric!
-
So far, whether it is 5 - 5 1/2 hrs for ribs or an all nighter brisket, my wood has been reduced to pure ash.
-
So far, whether it is 5 - 5 1/2 hrs for ribs or an all nighter brisket, my wood has been reduced to pure ash.
Great! Where do you get your wood, Dave?
-
Cookshack :-[
-
So far, whether it is 5 - 5 1/2 hrs for ribs or an all nighter brisket, my wood has been reduced to pure ash.
Have you tried moving it around in the smoke box. "Pure ash" is not an ideal condition from my assessments but if you've been happy with your results, that's all that matters.
-
I have tinkered around with placement in both the SI and prior to that the Cookshack. No matter where the wood is placed I get ash. I get good flavor, semi-heavy smoke initially but it settles down. It might be the wood.
I have toyed with the idea of choking down the smoke holes on the wood box by stuffing some of the holes with foil to reduce oxygen. Something to do when I get bored.
-
The element on the #4 is so strong that I lay down a piece of foil and then cover it with a chip screen to get the wood I use to burn the way I want it. It's all in the tinkering to one's preferences.
-
I have tinkered around with placement in both the SI and prior to that the Cookshack. No matter where the wood is placed I get ash. I get good flavor, semi-heavy smoke initially but it settles down. It might be the wood.
I have toyed with the idea of choking down the smoke holes on the wood box by stuffing some of the holes with foil to reduce oxygen. Something to do when I get bored.
Same for me. With all my smokes, there are only ashes left but I don't look until the next day when I usually clean the smoker.
-
I reckon it all comes down to the big question: Was the food good?
Never did figure out whether I should end up with charcoal or ash (which is considered proper and optimum). Ash happens and I am fine with that.
-
I reckon it all comes down to the big question: Was the food good?
Absolutely! 8)
-
So in theory you would want to end up with ash. Though in the real world, as long as you are happy with the outcome of the meat, ending up with the wood chunk as coal is just as good.
-
I often end up with some ash and some black coal in the same smoke. Oh....my #1 is soooo.... perfect ;D but seriously, if the food's good, that's what matters. You can take note of wood results as you go. Just remember, when you open the door and pull your meat, you introduce a lot of oxygen. And depending on whether you close the door, or leave it open, etc., when you check it later, it may or may not be ash. You could check it right when you pull the meat out, but handling a hot smoke box can be dangerous. And unless you feel you are REALLY having problems with the smoke flavor, I would not worry about it.
-
I often end up with some ash and some black coal in the same smoke. Oh....my #1 is soooo.... perfect ;D but seriously, if the food's good, that's what matters. You can take note of wood results as you go. Just remember, when you open the door and pull your meat, you introduce a lot of oxygen. And depending on whether you close the door, or leave it open, etc., when you check it later, it may or may not be ash. You could check it right when you pull the meat out, but handling a hot smoke box can be dangerous. And unless you feel you are REALLY having problems with the smoke flavor, I would not worry about it.
On the money... :D
-
+1
Been worrying a tad too much about this. While sometimes I have complete ash, more often I have a charcoal looking briquet with ashy edges but EITHER WAY, I'm enjoying the q :)
-
Cookshack :-[
I still love you, brother. Don't feel bad! ;)