Smokin-It User Forum!
Woods => What type of tree do you use? => Topic started by: DivotMaker on May 14, 2015, 08:15:27 PM
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I reached the point I needed to replenish my wood supply, so I thought I'd try something different. I was going to order some cherry and maple from SI, but the shipping was just too high (note to self: talk to Steve about that!). As many know, I've had favorable experiences with Fruitawood and Maine Grilling Woods, but wanted to see what else was out there. Smokinlicious was posted awhile back by Don (DONF) - "Has Anyone Used This Company?" (http://smokinitforums.com/index.php?topic=2397.0) Initially, I thought the prices seemed a bit high, but have to admit that I was wrong.
When I went to the site, Smokinlicious.com, I learned that they are a manufacturer, not just a reseller of wood. They only harvest trees from open forest areas in western New York and northern Pennsylvania, so they aren't "farmed" trees that are subjected to pesticides. Next, they only use the heartwood, so the chunks are 100% bark-free. The wood selection is a little more limited than the others out there, but they certainly carry all of my favorites.
I ordered a "1 cubic foot" box, with a mix of Wild Cherry, Sugar Maple, and Northern Hickory. I wasn't sure how much a cubic foot of chunks was, and boy, was I surprised! It's at least 20 lbs - but I haven't weight it yet. Needless to say, I'll get through a heckuva lot of smoking before this box runs out! The big 12" x 12" x 12" box was $39.24, with free FedEx shipping. More wood than Fruitawood, and reasonable, considering the quality of the wood.
Here's what really impressed me:
When I ordered, I totally missed the part about putting my 3 wood choices in the comments, or phone number section of the order screen. When I paid with PayPal, I was suddenly complete, with no selection! Yikes! So, I emailed my 3 choices to the customer service email...no big deal. This was Sunday.
What surprised me, was I got a reply from Donna, at Smokinlicious, within a 1/2 hour! She assured me that she got my choices, and would promptly ship on Monday. Wow. Customer service like Steve! I thought to myself, this might be a good relationship!
Donna and I emailed several times after this. I told her about SI, and how active our forum is, and learned a great deal about their company. Here's an excerpt from one of her emails:
"Honestly, we are such a busy manufacturing company that we don't visit forum sites. I know that sounds strange but the bulk of our wholesale customers our restaurants, resorts, and food producing commercial smokehouses so we tend to follow the culinary trades instead. I guess the points I would make to draw the primary difference between SmokinLicious and other wood suppliers is we ARE the manufacturer. No one else is processing our woods and we don't have any bark so temperature control is more apt to occur with our product rather than a bark-on supplier.
We don't offer every type of wood every known to be used in cooking as we admit to being a Northeast company and thus, not everything is native to our area. We elect to reduce the choices so we have full control of the process; we don't feel secure in accepting any wood that we don't have full history on."
I was impressed with the exchange, and honesty, of Donna! The wood arrived today, and is really nice. I was also impressed that they take a moisture reading, at time of shipping. The double-filet cuts are a little large, but I have to split most of what I get from the other sources, too. I'll work on them about offering 2-3 oz. chunks for us! ;)
I look forward to trying this wood, and I'll definitely let you know what I think. Here's one more thing: I liked it that Donna had a tagline, at the bottom of her emails, that said "Customer Service isn'ta Department; it's an Attitude!" So far, seems to be the case!
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Olean NY, been there, love the area. Cutco knife factory too!
If you ever drive to the area you will see timber/tree/logging trucks all around.
I will give them a try, though I didn't find the site as user friendly as the others we usually use.
Pricing seems $$$ but I'll take your word its not as bad as it seems.
John
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John, I updated the post to show the cost of the 1 cubic foot box - $39.24 with free FedEx shipping. I got it in 4 days. I know that part of NY, and yes, it's very beautiful!
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Yes, Olean NY is very pretty, and I'm glad to hear of other industries there. Thanks for the report. Interesting that they say to store it in open boxes as opposed to plastic containers. I wonder whether they mean just in the relatively humid East Coast, or if they would give the same advice to customers in southern Arizona?
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Thanks for the timely post. I'm going to order the wood chunks in Cherry,Maple and Hickory.
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Tony
I assume you got the double filet? And I guess each was bagged to keep separate in the box?
$40 w shipping seems like there is a lot of wood.
John
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Sounds worth the try Tony. Let's see how you like the wood. Sure looks clean.
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Hey Tony,
Sounds like a great company to get wood from. I just bought 10 lbs, but will put them on my list for my next order.
Thanks for sharing.
Greg
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Ordered yesterday and came home to find a 31lb box of wood on the porch. If I calculated right, I have enough wood for about 6 years.
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Tony
I assume you got the double filet? And I guess each was bagged to keep separate in the box?
$40 w shipping seems like there is a lot of wood.
John
Double-filet, and it was separated by 3 sections of cardboard (see picture 1). Used some hickory today. Very nice smoke, no foil needed, and no combustion!
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Got a box delivered today. Cherry and sugar maple. Quick turnaround. Plenty of wood for the cost. If I can smoke without foil in the wood box I'll be impressed.
I didnt get out my scale, but even some of the double filets seem like pretty heavy chunks.
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I just ordered Cherry from them today.
Thanks for the info and the link.
Greg
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I've used the hickory, maple and cherry now. Fantastic wood, with ZERO combustion! I just split the chunks once. I've noticed they seem to be about 4-6 oz per chunk, un-split. Even if I need 6 oz, I'll still split it. Not because it won't fit, but just because I think 2 chunks work better than one.
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I've used the hickory, maple and cherry now. Fantastic wood, with ZERO combustion! I just split the chunks once. I've noticed they seem to be about 4-6 oz per chunk, un-split. Even if I need 6 oz, I'll still split it. Not because it won't fit, but just because I think 2 chunks work better than one.
Tony,
Thanks for suggesting them. I agree I like to spit up the chunks for the firebox.
Greg
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Glad to recommend good companies, Greg! Pretty sure I have my sole wood source from now on! Very impressed!
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I received my shipped of cherry wood from smokinlicious.com today. Cost was $35.00 for 19 lbs.
Thanks Tony again for letting us know about them!
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fwood_zpsgqgyz0kv.jpg&hash=1fbab22b76a810e12c3310c1c110b794a98e6a48) (http://s375.photobucket.com/user/gregbooras/media/wood_zpsgqgyz0kv.jpg.html)
Greg
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No problem, Greg! Hope you like it as well as I do!
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Looks like nice clean wood. I am still learning about smoking myself, but I know a little bit about wood from my wood stove. I hang out at hearth.com like I hang out at these forums.
That wood would be considered green and too much moisture to burn in a wood stove creating excessive creosote. 25% moisture content is usually considered the maximum threshold. I wonder how that would taste in the smoker.
Not trying to be a downer, just trying to learn.
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Looks like nice clean wood. I am still learning about smoking myself, but I know a little bit about wood from my wood stove. I hang out at hearth.com like I hang out at these forums.
That wood would be considered green and too much moisture to burn in a wood stove creating excessive creosote. 25% moisture content is usually considered the maximum threshold. I wonder how that would taste in the smoker.
Not trying to be a downer, just trying to learn.
Total apples and oranges. It works fantastic in a smoker, and the food tastes great. First, this is not wood stove quantity, or length of burn. We're talking a few ounces here, not pounds. The advantage of the higher moisture content is the wood is more prone to smoldering, not burning. I haven't had any instances of wood combusting with this wood, unlike just about every other source I've used! Just great BBQ.
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The moisture content of the wood received is 20 percent, I have some other wood I bought on Amazon that is way to dry. You can tell by the weight of the wood and how it burns in the smoker.
My only thoughts is the way they say to store the wood, which is to keep it in an area that is well circulated. I live in a very high humidity environment and normally vacuum sealed my wood. I plan to give them a call tomorrow and get their thoughts on this.
Other than that, the wood looks clean and should work great in the smoker.
Greg
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The moisture content of the wood received is 20 percent, I have some other wood I bought on Amazon that is way to dry. You can tell by the weight of the wood and how it burns in the smoker.
My only thoughts is the way they say to store the wood, which is to keep it in an area that is well circulated. I live in a very high humidity environment and normally vacuum sealed my wood. I plan to give them a call tomorrow and get their thoughts on this.
Other than that, the wood looks clean and should work great in the smoker.
Greg
My thoughts on storage, too, Greg! Talk to Donna - she's great.
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I called smokinlicious.com and spoke with Donna today. I explained that the humidity here in Florida can be quite high, so for larger batches of wood I normally vacuum seal the wood. I explained to her that if it is vacuum sealed the moisture level could not drop. She agreed, but pointed out here concern that it may allow for mold. Donna did say for their larger commercial customers they also vacuum seal, but inject nitrogen.
It sounds like worse case, if it does grow mold just hit it with a vinegar/water solution mix.
Greg
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I would think that mold requires air. Vacuum sealed and kept out of direct sunlight should alleviate mold concerns with only some great exceptions.
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I would think that mold requires air. Vacuum sealed and kept out of direct sunlight should alleviate mold concerns with only some great exceptions.
Dave,
I agree, I have a bunch of wood vacuum sealed and I have not seen any problems, plus it keeps the bugs out :)
Greg
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I haven't yet, but I'm probably going to vac bag the bulk of my new wood.
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I know this might be a stupid question but is there something wrong with the wood that Steve has to offer ( Smokin- It ) considering it can be had in smaller quantities (4 lb - bag )@ $ 12.99 ?
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Not at all, but with the price and shipping cost, you could get more wood from other suppliers.
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Not at all, but with the price and shipping cost, you could get more wood from other suppliers.
Also you can get a greater variety at some of the other suppliers.
Greg
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Not at all, but with the price and shipping cost, you could get more wood from other suppliers.
WOW ...........now I really feel stupid considering I went to order two bag's of wood from ( Somkin - It ) for $ 12.99 each with shipping cost's at $ 15 dollars & something , and instead ended up ordering 4 bags of wood from Maine Grilling Woods for $ 59.96 with free shipping on any size order small or large .
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I have used MGW a couple of times now, and you will definitely get more wood from that order. I just got 3 bags of cherry, apple, and mesquite from MGW that will keep me in business for quite a while!
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I have used MGW a couple of times now, and you will definitely get more wood from that order. I just got 3 bags of cherry, apple, and mesquite from MGW that will keep me in business for quite a while!
That is so good to hear and not to mention the free shipping alone ...... considering I ordered there Mesquite , Maple , Oak , and Beechnut .
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As you all know, I've always recommended Fruitawood and Maine Grilling Wood. Nothing wrong with them, but I believe the quality of the Smokinlicious wood is head and shoulders above both of them. No bark, and correct smoking moisture content. No foiling, no belch, just good thin blue smoke! When you use up your MGW, give them a try!
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As you all know, I've always recommended Fruitawood and Maine Grilling Wood. Nothing wrong with them, but I believe the quality of the Smokinlicious wood is head and shoulders above both of them. No bark, and correct smoking moisture content. No foiling, no belch, just good thin blue smoke! When you use up your MGW, give them a try!
I just received 19 lbs of cherry wood from them and it has no bark and super clean.
Greg
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...and it has no bark and super clean.
It's so pretty, I almost hate to smoke it...almost! ;)
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I received my box of wood from Smokinlicious on Friday. I ordered White Oak, Cherry and Maple. I usually get my wood from Maine Grilling Wood so I was excited to see how it would compare. I made chicken wings with the oak and they were very good but not enough smoke flavor for me. The wood burned great. Sunday I made chicken breasts with only olive oil on them and tried the Cherry. They turned out to be the best chicken breasts ever. The smoke flavor was so good, BBQ sauce was not needed at all. I did not boat the wood like I normally do and I had no problems at all. Bottom line is I like the Smokinlicious wood better, but I will still buy Apple from MGW. Try some, you won't be sorry.
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Good to know, Howard. I have ordered a couple of times from MGW and have been happy with their wood. I just ordered cherry, sugar maple, and mesquite, so it will be a while before I need more wood, but I may give smokinlicious a shot.
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I made chicken wings with the oak and they were very good but not enough smoke flavor for me.
Not enough wood? Sounds like you're otherwise happy - great! It does burn very well. I haven't used their oak, but the maple, hickory and cherry is fantastic.
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I used about 5oz. I think I'm just used to apple. I had the leftovers for dinner last night and the time in the fridge helped them a lot. I think the oak would be perfect for shrimp. I'll be trying that this week.
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I used Beech this past weekend for two slaps of Rib's , and in my opinion it was the best smoke or taste that I have had so far .
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I used about 5oz. I think I'm just used to apple.
Funny how wood smoke flavor profiles are no different from our taste for rubs and sauces! Personally, I can't stand apple smoked wood - but I'm definitely the oddball on that (it seems). Love the other fruits, especially cherry, just not apple! This is why wood recommendations are almost pointless; you just don't know what you like until you try it!
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"Funny how wood smoke flavor profiles are no different from our taste for rubs and sauces! Personally, I can't stand apple smoked wood - but I'm definitely the oddball on that (it seems). Love the other fruits, especially cherry, just not apple! This is why wood recommendations are almost pointless; you just don't know what you like until you try it!"
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You are absolutely correct Tony because I am just the opposite. My favorites are Pecan, Hickory, and Mesquite. I like the Apple wood too but do not like the Cherry.
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Just placed me an order of some Smokinlicious wood! Got the 1 cu ft box with 3 types of wood. Red oak, hickory and wild cherry. Looking forward to giving it a try!
Thanks to all for the info!
By the way, I informed them I found out about them via this forum. Maybe they will eventually find out about SI and add them to their list of manufacturers?
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By the way, I informed them I found out about them via this forum. Maybe they will eventually find out about SI and add them to their list of manufacturers?
They're actually updating the list soon. Good folks, over there, and I really like this wood! I've used the hickory, cherry and maple now, and no combustion with any of them!
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I almost got sugar maple instead of Cherry. But I did send a note asking for a sample of 2 pieces of sugar maple to try. I'll let you know if they send it! If so, that will be considered great customer service in my book!
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I almost got sugar maple instead of Cherry. But I did send a note asking for a sample of 2 pieces of sugar maple to try. I'll let you know if they send it! If so, that will be considered great customer service in my book!
No doubt! You should send an email to Donna (at info@smokinlicious.com) to make sure she saw the request. She's great!
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Donna already sent me an email to let me know when my box should arrive AND to let me know she did include the sample Sugar Maple pieces. Not to mention that inTexas I should store the box open and not closed. If the wood is as good as everyone says, I will be a customer for life!
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I doubt you'll be disappointed, Libo!
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Since I live in Florida I talked with Donna last month about how to store the wood. She agreed the due to the humidity I might want to store my wood differently.
In the end, I cut up some chucks for future smokes and then vacuum sealed the rest. I am storing the wood in the garage, since the bags are sealed it will also keep any bugs out.
Greg
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I may need to clarify that with her then. I doubt the humidity in FL is much different than Texas...at least in Houston/gulf coast.
How heavy are each of your bags, Greg? Wouldn't it be cheaper just to put them in ziplock bags?
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I may need to clarify that with her then. I doubt the humidity in FL is much different than Texas...at least in Houston/gulf coast.
How heavy are each of your bags, Greg? Wouldn't it be cheaper just to put them in ziplock bags?
I use the Weston 30-0102-W 11-by-16-Inch Vacuum-Sealer Food Bags, they are 3 mil thick, cost per bag is around .36 cents. I think you would be fine using ziplock also, but I thought it would be good to remove some of the air....
Greg
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Tony, Do you have any idea how they measure the moisture content?
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You will love the cherry, it is my new favorite.
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Tony, Do you have any idea how they measure the moisture content?
With a standard moisture meter. These are common, in the lumber industry. It's a 2-prong device (kind of looks like a stun gun); you just poke the wood with the two prongs, and it tells you the moisture content. They're really not very expensive, and Amazon sells them.
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Got a much bigger box of wood than I was expecting yesterday! It all looks fantastic!
They gave me enough sample Sugar Maple to do several smokes!
I'll be testing it out this weekend!
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I only wish they had Apple!
Greg
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I only wish they had Apple!
Greg
Yeah, it's a more limited selection, because they local-source their wood. I would imagine that's how they maintain such tight quality control!
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MGW has apple...I use and like it!
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I love sugar maple. I have a few hundred pounds under my tool bench.
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I love sugar maple. I have a few hundred pounds under my tool bench.
Brian,
Do you use the sugar maple instead of apple?
Thanks Greg
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Sugar maple is next on my list. Currently I've been using pecan, apple and mesquite
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I still use apple, I just have a lot of the SM. We have a tree and had it trimmed about the same time I bought my #3 so I kept a bunch. I also use hazelnut, pear, crab-apple and service berry out of our yard. I get apple form down the road.
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What's "service berry" wood, Brian? Never heard of that one!
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It is a tree, with little flavorful berries.
http://get.smarter.com/qa/home-garden/serviceberry-tree-df1e3f0d04379468?ad=semD&an=msn_s&am=broad&o=32824
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Thanks Brian!
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I found the perfect box for my smokinlicious wood at Home Depot! Hopefully this will keep mold from forming.
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I found the perfect box for my smokinlicious wood at Home Depot! Hopefully this will keep mold from forming.
Looks good, but how do you keep the wood from failing out :)
Greg
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Ya know, it would be great if they would cut the pieces smaller for SI smokers.
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Sorry it is just my humor, but your photo was sideways :)
Greg
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I got it! Not sure how that happened!
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Trying to order some wood from smokinlicious.com but having a time trying to pay for it. Is PayPal the only option? When I click the button to pay I go to PayPal but when I log in I see my ccs I use to pay for online purchases but I don't see where I pay for the wood. Its been a long time since I've used PayPal maybe uts changed? Any help is appreciated.
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Dale, if you select "Check Out" instead of "Check out With PayPal," it will still take you to the PayPal login screen, but just select "Pay with Credit Card" at the bottom of the screen. You don't have to use PayPal only.
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When I select the box of wood I want and choose residential the give my phone number I push the add to cart button and I get sent to PayPal. I don't see any other option. Maybe the site doesn't like my phone. I'll wait and use my computer at home. I'm at work right now.
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Don't put in a phone #. Just click "Add to Cart," and then follow what I said before. Not sure why it does that, but I tried it again and it works.
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I ordered my wood from my iPad at home and it worked perfectly. It was just my phone freaking out I guess . Ordered the largest box with cherry, maple and hickory. Can't wait to try it.
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That sounds like a good blend Dale.
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Ok, so I order my wood from smokinlicious last night after work and chose the big box with mixed assortment and place order then realize I didn't specify my choices si I email them at 12:10 am and then go to bed. I get up at 7:30 and check my email and there is a message from Donna confirming my choices. The message was sent at 4:03 am! Do these people sleep? She assured me that my choices had been noted and that she would see to it that my wood was shipped today and that she would foreword my tracking info as soon as it shipped. I know where I'm buying my wood from now on. We need to support these people! I'll foreword a copy of the email to anyone who wants to see it.
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I know Tony raved about Donna and what a great employee she is. Also that their customer service is out of this world. And you are correct in the fact that we should support them.
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Just got another email with tracking number so it has already shipped. I asked for a sample of ash and she said she added it in the box. Top notch service!
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Best I've seen, Dale, both in quality of product, and customer service! Their primary customers are in the food service industry, so Donna has some pretty big buyers. BUT, she treats each of us with the same respect and attention as those big buyers. That's what really impresses me!
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Got my wood from smokinlicious yesterday. The wood is very clean and no bark at all. I'll be using it this weekend on some whole chickens and hopefully some baby backs. I'll be using cherry for the birds and 1/2 maple and 1/2 hickory for the ribs. So far so good.
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Got my wood from smokinlicious yesterday. The wood is very clean and no bark at all. I'll be using it this weekend on some whole chickens and hopefully some baby backs. I'll be using cherry for the birds and 1/2 maple and 1/2 hickory for the ribs. So far so good.
Dale, if I may ask....what was the moisture content of the woo you received?
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I'm not ignoring you I've just been busy and not to where I can get the info. Some of it was 16% but I don't remember which one. Looking forward to smoking some yard bird tomorrow.
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Ok got some pics of the moisture content readings.
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Ok got some pics of the moisture content readings.
Dale....Thank you. Your lowest moisture content was better than the lot I bought from Main Grilling Woods even after specifying that I wanted green wood. Getting ready to place an order.
Thanks again for your help!
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You are very welcome, the wood I got actually looks too nice to burn. I wont let that stop me though! Whole chickens on the menu today.
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Hey Everyone, just order a box of wood from http://www.smokinlicious.com/ I did order the Double Fillet of red oak, hickory and maple. I look forward to getting the wood as was running low on some of my wood so this will get me thru the winter and then some. I, like you Tony never did see to add your wood choice with the phone number. Thanks for posting that for us and the great tip about the wood.
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Anyone want to split a Double Filet hickory, sugar maple and cherry. For me this is a lot of wood but I would like the 3. Heck I think its enough for 3 people.
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Anyone want to split a Double Filet hickory, sugar maple and cherry. For me this is a lot of wood but I would like the 3. Heck I think its enough for 3 people.
I only smoke for 3 (mostly), and this isn't that much. It keeps for a long time!
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Anyone want to split a Double Filet hickory, sugar maple and cherry. For me this is a lot of wood but I would like the 3. Heck I think its enough for 3 people.
I only smoke for 3 (mostly), and this isn't that much. It keeps for a long time!
Darn-it...ordered my 3 pack of double filet (red oak-maple-cherry) the day I ordered the Smokin-It and NOW I see this :o
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My box of Hickory, Sugar Maple and Cherry should be here tomorrow :D
I also asked for samples of Red Oak and White Oak.
They seem like a real good company to deal with. I received a email from Donna that my order was shipped same day and that she noted the 3 types of wood and the samples I requested.
I cant wait to give this wood a try from what I have read on these forums about the quality.
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You guys have me sold on chunks instead of pellets and Smokinlicious seems ideal. Have two questions:
With a SM 1 will one piece of wood do it for a three hour chicken smoke?
How long would you soak the wood before using it?
OK, so its three: Do you recommend cutting the chunks in two or will I get an acceptable result with 1?
Thanks for all your help.
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Gary, you still need to use a scale and weigh your wood. One chunk of smokinlicious can vary from 3 - 6 oz! You'll still need to split the double-filet chunks sometimes. You should be at about 3 oz on a whole chicken. Weigh your wood!
You DO NOT need to "soak" this wood!! It already has a great moisture content for smoking.
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You'll still need to split the double-filet chunks sometimes.
I have brand new, unopened box, of blocks (cherry and sugar maple, if i remember correctly).. I guess i'll have to dig out my chop saw :)
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also keep in mind that poultry is a "sponge" for smoke..a little wood goes a long way........
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You guys are great! Thank you so much. I will be ordering tomorrow.
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You'll still need to split the double-filet chunks sometimes.
I have brand new, unopened box, of blocks (cherry and sugar maple, if i remember correctly).. I guess i'll have to dig out my chop saw :)
Hey Pete, they put a green stamp on the box flaps that tell you which wood is what.
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Thanks Bill, i did not know that.. I know maple turns gray after a while.
I have another box of cherry, i bought it around Christmas and and i still have a few blocks left. I guess i'm good for a while...
For the past few years i used almost exclusively cherry and apple chunks, mostly from Lowes or Home Depot.. not the best quality but good enough for Webers... i understand SI works a bit different, i'm sure i'll mess up a bit 'til i get the hang of it (eg. i never weighted the wood before not did i put the meat in a cold smoker). I'll do some ribs today, keep my fingers crossed :)
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I received my single filet mixture of Hickory/Sugar Maple/Wild Cherry and 4 sample chunks each of Red Oak/White Oak from Smokinlisious yesterday and I am impressed with the quality!
Nicest looking wood I have used so far, now to decide what to throw in the smoker for a meal this afternoon :)
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+1! I have a box of cherry and hickory from smokilicious and have tried both in the smoker. Excellent wood, the best I have used after trying other suppliers. I think these guys will be my 'go to' supplier from here out.
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Thanks Bill, i did not know that.. I know maple turns gray after a while.
I have another box of cherry, i bought it around Christmas and and i still have a few blocks left. I guess i'm good for a while...
For the past few years i used almost exclusively cherry and apple chunks, mostly from Lowes or Home Depot.. not the best quality but good enough for Webers... i understand SI works a bit different, i'm sure i'll mess up a bit 'til i get the hang of it (eg. i never weighted the wood before not did i put the meat in a cold smoker). I'll do some ribs today, keep my fingers crossed :)
Hey Pete make sure you get a scale to weigh the wood on. I have a small one and someone else suggested getting a postal scale from office max or office depot. I did check that site out and wished I had that scale as has a good size surface and can also weigh meat. And you can weigh in either grams or oz. which would help if you are doing a brine mixture. Good luck on the ribs, I check mine at 4.5 with a toothpick for doneness.
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i do have a few scales (sometimes i make sausages, a good scale(s) is a must)... For kitchen we mostly use an iBalance (http://www.amazon.com/dp/B004C3EF4S/?tag=googhydr-20&hvadid=44159916146&hvpos=1t1&hvexid=&hvnetw=g&hvrand=7276657215631581811&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_8uxd95rfex_b) (not sure if this model but looks exactly the same, 5#)
Today i bought a Splitting Ax, (http://www.amazon.com/gp/product/B000HAEI1A?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00) i think will come handy since i have a truck load of blocks...
Ribs came out ok, picture perfect looking but underdone - 3-2-1 at 235. Bride love them (she'll eat raw if she could). I had to cook for another 40 min or so to my liking.... funny, today they taste better than yesterday, can not explain it.
I guess i'll need to practice more, like 2ice a week :)
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Hey Pete a couple of suggestions on the ribs, next time do your prep. And when you place in the smoker, leave them for 4.5 hrs. then check to see if they are done. When you can insert a tooth pick like a knife going into warm butter they are done. Pull them and wrap in foil and a towel and place in a cooler for about 30 to 1 hr. I think you will enjoy them. This is how I do my ribs. Also so if you wish to add sauce you can and then let them stay in the smoker an additional 30 min.
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Ribs seem to take a bit longer in electric smokers.......I run mine at 250 and watch for pull back and then lets get those bones cleaned 8)
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Hello everyone,
Newbie smoker here, just joined this forum yesterday and my #2 should be here by Saturday. Can't wait to start smoking!
What's the difference between single filet and double filet wood chunks?
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Gary,
The Single Filet results in wood pieces that are approximately 3"x4" in width with a length 4". The Double Filet produces wood pieces that are approximately 2"X2" in width and height, with a length of 3".
Greg
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I have been taking my double filet wood and splitting them for my #3....most of the time less smoke is way better than more smoke..............just sayin...
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Thanks to all for the quick replies.
I went to the Smokalicious website and they recommended double filet chunks for the Smokin-It brand of smoker; is there any advantage/benefit in using single filet vs. double filet, like the overall cost of the wood?
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The single filets are way to large. The double filets are the best size. I still split mine in half though. Great wood for your Smokin-it..you will be pleased. :)
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+1 You will definitely want the double filet, or you will need to split each piece of wood to fit in the smoke box. I got a box of cherry/hickory mix with the double filet cut, and so far every piece has fit nicely in the smoke box. My chunks are in the 2.5-3oz range.
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Thanks for the info, folks.
So much to learn about the art of smokin': The belch, wood foil boats, wood moisture content, wood placement, water trays, rubs, brines, injections, etc.
Man, it's like going back to school but way more delicious, lol.
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I have used Hickory, Cherry, and Sugar Maple, Apple, and Mesquite for a long time.
But, I am curious about how many of you use the Oak and Ash wood that Smokinlicious offers?
What is the difference between Red and White Oak? Best uses?
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Red Oak has a deeper heavier flavor which makes it a good choice for beef. White Oak or Live Oak is gentler and is good for all meats. I use Live Oak in my off-set only.
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I have used Hickory, Cherry, and Sugar Maple, Apple, and Mesquite for a long time.
But, I am curious about how many of you use the Oak and Ash wood that Smokinlicious offers?
What is the difference between Red and White Oak? Best uses?
Funny you should ask! lol. I just happen to have a new box of white oak, red oak and ash! ;D I've used white oak quite a bit, so I'm looking forward to clean, full-moisture white oak. Red oak, as Scott said, is a little heavier oak flavor. I, personally, like it a lot on beef - better than white oak, in fact! I have yet to use the ash. Donna, at Smokinlicious, emailed me on my thoughts on the ash. She said it's her favorite smoke wood flavor. I'll definitely let her know, and post my thoughts! White oak is good on pork, beef or poultry. It's very mild. Red oak is well-suited for beef, but is also good on pork (totally imo).
As I've always said, though, wood smoke is a very personal preference, just like many of the spices we use in seasoning. Many, here, don't like mesquite, but I love it. The difference in red and white oak may be the same, for some. The best way to know is try it!
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I used ash before on my first Smokin-It for chicken.......lighter smoke profile and we all know poultry is a smoke sponge :o
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Good to know, Scott! I'll probably save the ash's first try for poultry.
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Good to know, Scott! I'll probably save the ash's first try for poultry.
Also an excellent fish choice.
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Thanks for the info guys!
I am planning on an order soon and will probably get Hickory, Cherry, and Sugar Maple as they are what I am familiar with. But, I like to try new things. So, I'll probably ask for some samples of the Oaks and Ash.
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Thanks for the info guys!
I am planning on an order soon and will probably get Hickory, Cherry, and Sugar Maple as they are what I am familiar with. But, I like to try new things. So, I'll probably ask for some samples of the Oaks and Ash.
Hey Greg, I normally use a mix of oak and maple on most smokes of beef and pork butts. For ribs I normally will use just hickory about 3 or 4 oz depending on my mood. I ordered the red oak and it give a really good flavor. I like it better than the wood I purchased from SI.
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The red oak is amazing, on beef, Bill!
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The red oak is amazing, on beef, Bill!
+1 on that Tony, also try a mix of 3 oz red oak and 2 oz of maple. Gives a very good smoke profile.
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But, I like to try new things. So, I'll probably ask for some samples of the Oaks and Ash.
Just ask Donna for some samples. Tell her I sent you - she'll take great care of you! (which she would do, anyways ;) ) I just want her to know how many folks are coming their way from Smokin-It!
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But, I like to try new things. So, I'll probably ask for some samples of the Oaks and Ash.
Just ask Donna for some samples. Tell her I sent you - she'll take great care of you! (which she would do, anyways ;) ) I just want her to know how many folks are coming their way from Smokin-It!
Will do.
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My first order of wood for my new model2D was from smokinlicious based on studying different websites. Then I talked to Donna and was sure I made the right decision. She suggested that I leave the wood in the cardboard box it came in; leave the top open; and punch holes in the sides of the box. I keep it in my garage. . .dry and cool.
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I received my first order from SmokinLicious last week and used some of it while smoking some bacon.
Awesome quality, top notch customer service and super quick delivery! This place rocks!
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I received my first order from SmokinLicious last week and used some of it while smoking some bacon.
Awesome quality, top notch customer service and super quick delivery! This place rocks!
+1! Now you see why we like them so much! ;)
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I think their wood is a great value also. The wood is so clean and bark free. I have had no problems whatsoever. The box I bought isn't even half empty yet so I'm good for a while.
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I ordered some wood from smokinlicous and it arrived today. Everything looks good except I have a really dumb question... Which wood is which in the box?? I ordered Hickory, Maple, and Cherry and I'm definitely no wood expert so I can't tell which is which. Are they supposed to be labeled somehow? Sorry if this is a dumb question.
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Will, in the boxes I've bought, the type of wood is stamped on the box lid flap, at the end of the row.
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Yeah I saw the picture from your very first post and noticed the stamps on the box. Unfortunately, my box had no stamps on it whatsoever. Until I talk to Donna, I'm going to assume that the box was loaded from left to right in the same order as the wood moisture levels are noted on the paper included with the shipment. I was hoping there was another way to tell but it doesn't sound like there is.
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Will, can you post a picture of the open box? Your wood choices are different enough that we might be able to identify by sight.
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Here is a picture of the wood and the sheet from Smokinlicious. If anyone could help me identify the wood, I'd be greatly appreciative.
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Hickory, maple, cherry....left to right, in your pic. ;)
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Hickory, maple, cherry....left to right, in your pic. ;)
Thanks, Tony! I guess I used Maple to smoke my first rack of ribs then. Haha.
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I ordered a Smokenlicious variety box myself but just wondering if there are any do's or don'ts about self sourced wood?
We have a lot of trees in East Texas (as many of you as well) from cherry to hickory and especially post oak RG. The pit folks use it by the truckload so is it the same for smoking purposes?
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Dave, if you have access to good, clean wood, take it! The only thing about self-sourced wood is you need to watch the moisture content. You certainly don't want to smoke it green, but not too dry, either. Let it season, with good airflow around it, in a cool, dry place. Once the moisture content gets around 30% or less, you're good to go! You can cut it into chunks first, and it will season faster.
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I guess I could say we have access to cows and hogs too but something to be said for 'ready to go'😉
Just might be opportunity to try something different though?
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You bet! One log of local wood is enough chunks to last you a year in our smokers!
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You bet! One log of local wood is enough chunks to last you a year in our smokers!
+1. A little goes a long way in these smokers!
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Thanks Al!
I purchased the SI because of the quality but only now learning how truly efficient they are :D
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You guys talked me into it. Placed an order with Smokinlicious for 2/3 cu/ft today, hickory and cherry.
Guess i need to plan a smoke for next week to try out the new wood.
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Guess i need to plan a smoke for next week to try out the new wood.
Absolutely! You'll be glad you are getting the cleanest wood on the planet, and it will actually make you better looking, and make you feel better about yourself, as a Pit Master. Don't underestimate the power of good wood! ;) ;D ;D ;D
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I already feel better as a pit master for ordering "real" wood. Better looking? Wood ain't gonna help that situation. ;D
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[quote author=Glock_21 link=topic=3349.msg47599#msg47599 date=1465439744
Better looking? Wood ain't gonna help that situation. ;D
Ya' never know, Travis... it's like chicken soup; may not help, but sure can't hurt! ;D ;D
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Got my box of Smokinlicious wood today. Looks like I got some with some good moisture content. I HATE to waste things, but I believe I am going to go fire up the smoker with a piece and see if it catches fire or produces nice TBS. :)
Oh, and YES, Donna is the best. Exemplary customer service. I told her she deserves a raise. :)
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Sounds good, Scott! Btw - if you haven't done any experimentation on this yet, you might remember where the chunks were that caught fire. All of these smoke boxes have "zones" that are hotter or cooler. Make sure you don't place your chunks directly over the bottom holes, and use a different spot than the chunks that burned.
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Box from Smokinlicious arrived yesterday. Now, when and what to use it on??
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Box from Smokinlicious arrived yesterday. Now, when and what to use it on??
I used the cherry on 9 racks of baby back ribs on Friday and they turned out AWESOME!! Well, that's what the people we were catering for said, anyway. I barely tried just a little bit to see how it tasted and couldn't really taste the smoke flavor as much as the rub.
However, I honestly cannot tell just how much smoke I am getting out of this new smoker from the wood I have tried. When my smoker has been on for about 15 minutes, I get perfect thin blue smoke, the smoke we all want to hit our food. Problem is, that TBS is coming from the element heating up the drippings, etc and not from the wood as I have opened my smoker to see where the smoke is coming from that early in the smoke and there is NOTHING coming out of the smoke box. Later during the smoke, I have a lot of white smoke coming out of the vent and the top right side of my door, but again, I don't know if it's coming from the smoke box or from drippings. It's very frustrating, knowing I should be using TBS for smoking and not seeing it while doing so. Or after the smoking is done, opening the smoke box and seeing that the wood doesn't appear to have smoldered all that much.
Have fun with your new wood. :)
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Scott, quit opening the door and let it smoke. When you start to see smoke, from the hole, does it smell like wood smoke, or meat juice (like on the grill)? There's a difference, my friend. Just for fun, try keeping that door closed for the duration of the smoke, and see what happens. Even when it looks like no more smoke is coming out of the blow hole (that's what I call the exhaust hole on top), the box is still filled with smoke. If you open the door, more than necessary, you are disrupting the process of smoldering the wood and producing smoke, risking combustion, and letting valuable smoke escape.
Now, before you take offense, look, again, at your statement: "I used the cherry on 9 racks of baby back ribs on Friday and they turned out AWESOME!! Well, that's what the people we were catering for said, anyway." That's powerful stuff! Sometimes, we are much more analytical - and critical - than are our eaters! We also tend to overthink things, too (I used to be really bad about that). I am absolutely convinced that the smokinlicous wood is, by far, the best smoking wood I've used, and will stake my reputation on that. With that said, we also have to let it do its job, which is to smoke. One thing you need to do is find the "hot spots" in your smoke box. Some time, take a handful of cheap chunks, spread them out evenly in your smoke box, and run it on 250 for about an hour. Let them cool, and check out the chunks. You'll see the hot spot of your element, and adjust accordingly. The electric is a different animal, but you can certainly tame the animal and make it work for you!
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Box from Smokinlicious arrived yesterday. Now, when and what to use it on??
I used the cherry on 9 racks of baby back ribs on Friday and they turned out AWESOME!! Well, that's what the people we were catering for said, anyway. I barely tried just a little bit to see how it tasted and couldn't really taste the smoke flavor as much as the rub.
However, I honestly cannot tell just how much smoke I am getting out of this new smoker from the wood I have tried. When my smoker has been on for about 15 minutes, I get perfect thin blue smoke, the smoke we all want to hit our food. Problem is, that TBS is coming from the element heating up the drippings, etc and not from the wood as I have opened my smoker to see where the smoke is coming from that early in the smoke and there is NOTHING coming out of the smoke box. Later during the smoke, I have a lot of white smoke coming out of the vent and the top right side of my door, but again, I don't know if it's coming from the smoke box or from drippings. It's very frustrating, knowing I should be using TBS for smoking and not seeing it while doing so. Or after the smoking is done, opening the smoke box and seeing that the wood doesn't appear to have smoldered all that much.
Have fun with your new wood. :)
How much did your ribs weigh;how long did you smoke them; and how much wood did you use? These details help us all to know what when right and what didn't. I even keep a record of each meat I smoke so I can look back; compare the variations/changes I've made, and decide what I might do differently the next time. Plus, I wouldn't remember otherwise :)
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Scott, quit opening the door and let it smoke. When you start to see smoke, from the hole, does it smell like wood smoke, or meat juice (like on the grill)? Sometimes it smells like just smoke, sometimes like smoke and our rub (which is one of the best smells EVER. ;) There's a difference, my friend. Just for fun, try keeping that door closed for the duration of the smoke, and see what happens. Even when it looks like no more smoke is coming out of the blow hole (that's what I call the exhaust hole on top), the box is still filled with smoke. How can that be? Not trying to be argumentative, but if I can't see smoke, how can there be smoke? You know? If you open the door, more than necessary, you are disrupting the process of smoldering the wood and producing smoke, risking combustion, and letting valuable smoke escape. And increasing the time to finish the job. ;) I REALLY miss the glass door of my MES.
Now, before you take offense, look, again, at your statement: "I used the cherry on 9 racks of baby back ribs on Friday and they turned out AWESOME!! Well, that's what the people we were catering for said, anyway." That's powerful stuff! Sometimes, we are much more analytical - and critical - than are our eaters! We also tend to overthink things, too (I used to be really bad about that). I never take offense at those that are trying to help me and I thank you for all of your words of wisdom and advice. But, you're right. We are contemplating making this a business and our biggest goal is consistency of product. We HATE to go to a restaurant and have a great meal, go back and have it taste different because someone cooked it differently or something happened. In this case, I worry about whether or not the wood is actually smoking or not. If it's catching fire or not and producing a smoke that will ruin my food, etc etc etc. I am really trying not to freak out about it all. ;) I am absolutely convinced that the smokinlicous wood is, by far, the best smoking wood I've used, and will stake my reputation on that. With that said, we also have to let it do its job, which is to smoke. One thing you need to do is find the "hot spots" in your smoke box. Some time, take a handful of cheap chunks, spread them out evenly in your smoke box, and run it on 250 for about an hour. Let them cool, and check out the chunks. You'll see the hot spot of your element, and adjust accordingly. The electric is a different animal, but you can certainly tame the animal and make it work for you! That sounds like great advice. However, I'm having one of my not so bright moments and have to ask, do I avoid the hot spots like the plague, or is that where I want my chunks to make sure they actually smoke?
I am totally and completely 100% self taught. If you consider being on Smokingmeatforum dot com A LOT as self taught. And the two things I remember more than anything is 1: Leave the door closed and just cook low and slow and 2: You want thin blue smoke. There is another forum topic somewhere that I brought this issue up and some responses were made, but if I don't find them and respond there, please know I am just going on what I have read for the last couple of years what I should be looking for in regards to smoke color and when I see solid white smoke........or none at all coming out of the "blow hole", I do tend to panic and wonder what's going to become of the treasures behind that big stainless steel door. ;)
Thanks again for EVERYTHING. I do sincerely appreciate it.
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Scott,
Even though you may not see smoke streaming out of the blow hole, if you do open the door, you'll see it filled with thin blue smoke. I know, for you glass-door smokers, not being able to see what's going on inside is a big adjustment, but it's easy to overcome, and well-worth it!
It's as simple as this: Load the meat, wood and water pan, set the program and close the door. X-numbers of hours later, great BBQ. Once you understand this, and trust your smoker is doing what it's designed to do, the happier you will be!
As far as the hot spots - I avoid them. The wood will smolder in the other locations, and combust in the hot spots.
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Scott,
Even though you may not see smoke streaming out of the blow hole, if you do open the door, you'll see it filled with thin blue smoke. I know, for you glass-door smokers, not being able to see what's going on inside is a big adjustment, but it's easy to overcome, and well-worth it!
It's as simple as this: Load the meat, wood and water pan, set the program and close the door. X-numbers of hours later, great BBQ. Once you understand this, and trust your smoker is doing what it's designed to do, the happier you will be!
As far as the hot spots - I avoid them. The wood will smolder in the other locations, and combust in the hot spots.
Sounds good, thank you. I will be doing the hot spot test a little later this afternoon, early evening to see where to load the wood. One more question, use foil in the smoke box to put the chunks on or no?
Thanks again for everything. :)
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Scott, I don't think a little foil in the bottom of the smoke box hurts, at all. The key to preventing combustion of wood is to restrict the airflow. I've done that, and it works.
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Scott, I leave my chip screen in the smoke box all the time even when using chunks, which is mostly. Never had a problem with combustion. If you have a chip screen you might like to try this.
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Scott, I don't think a little foil in the bottom of the smoke box hurts, at all. The key to preventing combustion of wood is to restrict the airflow. I've done that, and it works.
Thanks. Here is a photo from my experiment last night. Guess I should put my chunk in the upper right when I smoke again since the one on the upper left doesn't look like it hardly smoldered at all and the ones on the bottom caught fire. ;)
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Scott, I leave my chip screen in the smoke box all the time even when using chunks, which is mostly. Never had a problem with combustion. If you have a chip screen you might like to try this.
Thanks for the tip, but as pathetic and embarrassing as it sounds, the chip screen just isn't in my budget right now. I think I may pick up the rib rack first. Thanks again. :)
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Don't waste your money on the rib rack. I only use it for massive smokes when space is @ a premium. The ribs cook better laying flat.
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Don't waste your money on the rib rack. I only use it for massive smokes when space is @ a premium. The ribs cook better laying flat.
+1! Bone-side down, flat on the shelf. Best ribs ever! 8)
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The rib racks could be useful for those with the #1/#2 that need to be able to fit more meat in their smoker. But with your #4, I wouldn't think you would ever need a rib rack.
It certainly looks like you found your hot spots.
They "can" be useful in certain situations. For example, I use my hot spot when doing a low temp smoke (under <180) where you may have trouble keeping smoke going at lower temps.
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I learned tonight that wood is not wood, there is a difference. I've been using the bagged wood from various stores. A week or so ago I ordered a box of hickory/cherry from Smokinlicious. I used the Smokinlicious wood for the first time today. I now know how wood should act in the SI smokers. There was very little ash in the box when I cleaned things up and nothing seemed "sooty". I doubt I will ever use anything else in my SI.
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I second that!
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4.4 oz of hickory, 2 hours at 225°, then bumped up to 250 for another 1 1/2 hours and this is what the wood chunk looked like. My patience is about to run out. Some folks have said to line about 3/4 of the smoke box with tin foil. Some have said not to, especially with "good" wood. Some have said to make a boat, some not to. Some have said to wrap in foil and poke holes in it, some say not to. But the overall consensus was to avoid the "hot spots" I thought I had discovered last week or the week before.
For what it's worth, I HATE being a whiner or complainer, but appreciate very much ALL the help and suggestions offered so far. I have to smoke at least 4 butts for a graduation party on Saturday and my confidence level, though it worked before on butts and ribs, is low again, because I am NOT getting consistent results with the smoking part. I resolved, as suggested repeatedly not to worry about the color of the smoke, but now, the only smoke I've gotten the last two smokes of tri tips and the experiment again last night is the smoke created from the heating of the "leftovers" in the smoker.
Thanks again, everyone. Next? While you're still willing to help. ;)
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So, have you totally abandoned the foil in the last test? I see a little foil on the outside of the right side of the box and not sure what that is all about.
It definitely appears that the chunk didn't get the heat like it should have. It seems odd, because it is pretty close to the spot where the chunk was turned to ash in your previous post.
I think I would try to move your wood closer to the hot spots. I would also split your chunks into 2 ounce pieces.
The massive area of the 4D is kind of a different animal compared to the #1-#3 models, so I see how this can be frustrating trying to find where to place your wood chunks. From what I have read, it seems like your aren't having any issues getting the smoker up to the desired smoking temperature, so the element being bad seems unlikely.
For long smokes like a butt I have usually split my Smokinlicious chunks in half to yield roughly 1.5-2.0 ounce chunks. I then have one of my 3 2 ounce chunks on the hotspot and the other 2 chunks toward the middle of my smoker where there is more average heat.
Just a suggestion, but I have attached a picture of where I think I would try placing three 2 ounce chunks for your next smoke.
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So, have you totally abandoned the foil in the last test? I see a little foil on the outside of the right side of the box and not sure what that is all about.
It definitely appears that the chunk didn't get the heat like it should have. It seems odd, because it is pretty close to the spot where the chunk was turned to ash in your previous post.
I think I would try to move your wood closer to the hot spots. I would also split your chunks into 2 ounce pieces.
The massive area of the 4D is kind of a different animal compared to the #1-#3 models, so I see how this can be frustrating trying to find where to place your wood chunks. From what I have read, it seems like your aren't having any issues getting the smoker up to the desired smoking temperature, so the element being bad seems unlikely.
For long smokes like a butt I have usually split my Smokinlicious chunks in half to yield roughly 1.5-2.0 ounce chunks. I then have one of my 3 2 ounce chunks on the hotspot and the other 2 chunks toward the middle of my smoker where there is more average heat.
Just a suggestion, but I have attached a picture of where I think I would try placing three 2 ounce chunks for your next smoke.
Thank you, Gregg. The foil you could see is the foil on the bottom of the smoker, under the smoke box and heating element.
Funny you mention splitting the wood into smaller chunks as I ordered a little hatchet off of Amazon yesterday that will be here tomorrow just for that purpose. My only concern is, the smaller the chunk - the more likely for it to catch fire, no?. This is like the Navy, it's an adventure. :)
I took that piece of hickory that didn't smoke at all last night over the hot spot in the front right this morning. It started really smoking, looking like it caught fire. As I would expect a dry piece of wood to do. I shut off the smoker and let it cool off to the point where I could open the smoke box and found two areas of the chunk that obviously caught fire on two of the corners, but the rest of it was charred and smoking pretty good, I guess. It probably would have worked just fine.
Just before seeing this post, I took the smallest chunk of wood I could find in my box of Smokinlicious wood (a piece of wild cherry) and have it in now to see what it will do. Unfortunately, it's not in one of the three places you highlighted, but I hope it works.
Thanks for the help. :)
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Cut into 2 ounce chunks are still pretty good sized chunks. If you have any that are 2.0-2.5, I wouldn't cut them. But some many are close to four ounces per chunk, so I use my hatchet and a hammer to split them.
You'll find what works for you.
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Scott, when you line the floor of the smoker with foil (not the wood box, but the actual floor of the smoker), are you remembering to take a pencil or something and poke the drain hole in the foil? It is actually easy to forget to do that, and it would restrict air flow causing your wood not to burn, which is what you experienced with your tri-tip, and your 4.4 ounce hickory test if I remember correctly.
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Great point, Kari!! Sometimes, the simplest solution is the best. Never even thought to ask this question! :-[
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Scott, when you line the floor of the smoker with foil (not the wood box, but the actual floor of the smoker), are you remembering to take a pencil or something and poke the drain hole in the foil? It is actually easy to forget to do that, and it would restrict air flow causing your wood not to burn, which is what you experienced with your tri-tip, and your 4.4 ounce hickory test if I remember correctly.
Every time!! ;) I'm about to put 4 pork butts in, thinking I've figured out where to put the chunks. Here's hoping for no fires. ;)
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Cut into 2 ounce chunks are still pretty good sized chunks. If you have any that are 2.0-2.5, I wouldn't cut them. But some many are close to four ounces per chunk, so I use my hatchet and a hammer to split them.
You'll find what works for you.
I just did that very thing for 4 butts going in soon. Took a chunk of hickory and cut it in half and paired it with a piece of wild cherry. ;)
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Just leave that door closed, no matter WHAT the smoke looks like... ;)
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Just leave that door closed, no matter WHAT the smoke looks like... ;)
I am..........even though the smoke coming out it pretty thick right now. ;)
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Just leave that door closed, no matter WHAT the smoke looks like... ;)
I am..........even though the smoke coming out it pretty thick right now. ;)
Sounds good. Better than unburned wood like the last time. It should taper off gradually. It usually comes out thick and billowy in the beginning as the smoker comes up to temp and the element is solid on.
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Just leave that door closed, no matter WHAT the smoke looks like... ;)
I am..........even though the smoke coming out it pretty thick right now. ;)
Sounds good. Better than unburned wood like the last time. It should taper off gradually. It usually comes out thick and billowy in the beginning as the smoker comes up to temp and the element is solid on.
I believe you're right. ;) I think the smoke is done and now it looks like steam. Will know in the morning.
Want to know the most awesome thing? I got all four butts on one shelf!! And there is space between all of them. :)
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How did your butts turn out?
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How did your butts turn out?
The customer was well pleased, thanks for asking. One of the chunks caught fire and turned completely to ash, the other completely blackened and crumbled.
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The customer was well pleased, thanks for asking. One of the chunks caught fire and turned completely to ash, the other completely blackened and crumbled.
That actually sounds perfect. I usually end up with some of both in each cook, and I consider that a success. All ash should taste just fine, and it is not unexpected on a long cook like butts or brisket. It doesn't necessarily mean that there was "combustion" on such a long cook. Black charcoal looking chunks is a nice slow burn. Unburned chunks are okay if you have other chunks that burned, and the food tasted good. So I think you found a great place to start adjusting for your own tastes. If you think it needs more smoke, add more wood. Sounds like you've got the wood chunk placement figured out.
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I usually have a piece or too that turns to ash on a long smoke and I see no problem with it.
Your customer's comments/feedback is all that matters.
You can still tweak your wood placement a bit, but it sounds like you have a pretty good handle on it.
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I usually have a piece or too that turns to ash on a long smoke and I see no problem with it.
Your customer's comments/feedback is all that matters.
You can still tweak your wood placement a bit, but it sounds like you have a pretty good handle on it.
+1! 8) Results are what matters!
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Thanks guys and gal. :)
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I am thinking about ordering some wood from smokinlicious, what type do you recommend? I still have some hickory from maine grilling woods. Also, what size box do you recommend? 2/3 cubic foot or 1 cubic foot? I usually smoking pork and poultry.
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For just pork and poultry, you might want to get the two wood box with cherry and hickory. I ordered these two last October and I still have a few pieces left...they send a lot of wood! I am about to order the three wood box within the next month or so, and I will be going with cherry, hickory, and red oak for my beef smokes.
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Thanks guys and gal. :)
Hey Scott, nice to see another smoker from Southern California. I was beginning to think there weren't any others like us around. Haha!
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I would second the Cherry/Hickory combo, or you could go with three and add the Sugar Maple which works well on pork/poultry.
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Thanks, what size you think?
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I got the 1 Cubic Foot, primarily because I knew I liked all three woods and would eventually use them all up. That being said, even the 2/3's is going to be a good amount of wood.
Make sure you get the double-fillet wood chunks.
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I got the maple, oak, hickory, double fillet combo. LOL If I had to conservatively guess over the last 45 years how much I have feed my stick burners and gravity charcoal / wood smokers I could fill a semi trailer. Many tons of wood! Now I need to think in ounces, that's KISS if I ever saw it.
I wind up splitting the fillets in to small pieces just to get the weights right, especially if I'm using a combination of woods. I have allot of free orange wood from my trees at the main homestead and it works well on lighter meats.
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I'll give you all a laugh, trying to order some wood on my mac and i cannot see anything, only see single filet, double filet, charwood. Go figure!
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Using a Mac was your first problem. :P
Sorry, I'm a former Microsoft employee (13 Years) and can't imagine a world where I would use a Mac.
All kidding aside, I would probably just call in your order. I would also suggest asking for a few samples of some wood that you are interested in trying. I requested and got 3 samples (four chunks per sample bag) to try to see if I liked them.
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I'll give you all a laugh, trying to order some wood on my mac and i cannot see anything, only see single filet, double filet, charwood. Go figure!
It's not your Mac. It's just a poorly designed web site. It's a little tough to navigate. Looks like they are using antiquated HTML for starters. And they are using a pixel width that is too wide for most laptops, so you might need to scroll left and right, as well as up and down. Normally an unprofessional looking website would be a red flag for me. But not this one. Great product, and top notch service. I ordered the 1 cu ft box, so I could get three varieties. It's well worth the few extra bucks. I ordered hickory, cherry and maple, and also asked for free samples of red oak and ash. The 1 cu ft box is plenty of wood for these smokers. You might even consider vacuum sealing part of your order to maintain the moisture, because it will be a while before you use it up. If you are having trouble getting to the right page, the link is below. Scroll down to the Double Filet section. You might have to scroll right to find the 1 cu ft variety box.
http://smokinlicious.com/index.php?Refill%20Boxes
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Thanks guys and gal. :)
Hey Scott, nice to see another smoker from Southern California. I was beginning to think there weren't any others like us around. Haha!
I'm actually planning to move out of this communistic state by the end of the year or next spring at the latest. But for now, I live in Glendora. You? Nice to meet you. :)
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Thanks guys and gal. :)
Hey Scott, nice to see another smoker from Southern California. I was beginning to think there weren't any others like us around. Haha!
I'm actually planning to move out of this communistic state by the end of the year or next spring at the latest. But for now, I live in Glendora. You? Nice to meet you. :)
Haha, that's funny. I'd consider moving as well, but there's no way my wife will let that happen. ;-) We live in Aliso Viejo, just over the hills from Laguna Beach. Nice to meet you as well!