How much wood do you use at a time?

[agcrock2005]

I'm seasoning mine right now according to the instructions, using 3 pieces, but that almost seems like it was written for the smaller pits?  How many chunks do you use when you're using your 5D?  Thanks.

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[Lonzinomaker]

You'll use less than you think because they are so well sealed. I usually use 4-8 oz of fruit wood, less with hickory in both my #1 and #3. Never have to add wood for long smokes either.

[agcrock2005]

You'll use less than you think because they are so well sealed. I usually use 4-8 oz of fruit wood, less with hickory in both my #1 and #3. Never have to add wood for long smokes either.

Thanks for reply.  It's not really smoking much any more after 3 hours.  Shouldn't it be smoking a lot?  It was earlier.  Makes me think the wood burned away and now it's just an oven.

[old sarge]

That is typical.  3 hours and your are good.   I sometimes get 4. Should you feel the urge when smoking meat, add more wood, but you might not like the flavor.  I did that  because of doubts and wanted continuous smoke.  12 ounces total.  Ruined a butt.  Not edible. So I go with 3 or 4 ounces hickory for butts, ribs, brisket, and just let it go. Family likes the flavor.  Fruit woods which are milder I will bump up to 6 ounces. But after that first smoke, I never add more during a smoke.  I don't even open the smoker till the internal temp is reached unless I am doing  baby back ribs.  Those I check at the 4 to 4 1/2 hour mark, depending upon meatiness. ST Louis style I check at the 5 to 5 1/2 hour mark.

If you want continuous smoke, you can add the Bella and forgo the chunks for a smoke. The smoke can be dialed in for thin and should last 8 to 12 hours. Your choice.

[agcrock2005]

That is typical.  3 hours and your are good.   I sometimes get 4. Should you feel the urge when smoking meat, add more wood, but you might not like the flavor.  I did that  because of doubts and wanted continuous smoke.  12 ounces total.  Ruined a butt.  Not edible. So I go with 3 or 4 ounces hickory for butts, ribs, brisket, and just let it go. Family likes the flavor.  Fruit woods which are milder I will bump up to 6 ounces. But after that first smoke, I never add more during a smoke.  I don't even open the smoker till the internal temp is reached unless I am doing  baby back ribs.  Those I check at the 4 to 4 1/2 hour mark, depending upon meatiness. ST Louis style I check at the 5 to 5 1/2 hour mark.

If you want continuous smoke, you can add the Bella and forgo the chunks for a smoke. The smoke can be dialed in for thin and should last 8 to 12 hours. Your choice.

Very helpful.  Thanks.  My bella came in today so I was going to mess around with it tomorrow.  Mainly bought this for sausages so I thought that would be best for smoking at low temps.  Makes sense on the chunks.