Author Topic: More wood with more meat?  (Read 1270 times)

mita5

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More wood with more meat?
« on: May 11, 2021, 04:54:15 PM »
Hello,

I have what you'll all think is probably a stupid question, but I'm new! I bought a model 3DW and am wondering if I see a recipe for one piece of meat and I want to increase it to 2 pieces (or 4!), do I increase the amount of wood or is it the same amount of wood even with more meat? Like I see there is the pulled pork that shows 6 oz wood for a 9 Lb pork butt. If I were to put in 2 butts, or 4, do I still use that same 6 oz of wood or does it go to to 12+ oz? Thanks!

Lonzinomaker

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Re: More wood with more meat?
« Reply #1 on: May 11, 2021, 06:18:39 PM »
I use the same amount of wood and haven't noticed any need to use more wood with more meat.
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

old sarge

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Re: More wood with more meat?
« Reply #2 on: May 11, 2021, 10:18:47 PM »
First off, welcome to the forum.  I don't see a need to increase the amount of wood used. It is about how much smoke flavor you want as opposed to the amount of food being smoked.  6 ounces should be plenty; maybe too much if you want a nice, mild smokiness.  You will have to be the judge and adjust accordingly.
David from Arizona
US Army 70 - 95
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Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
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OldeSmoker

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Re: More wood with more meat?
« Reply #3 on: May 11, 2021, 10:50:40 PM »
Welcome! Hope you enjoy your new 3DW. I’m on the other side of the wood fence. Like David said you will have to experiment to see what you like best. I prefer a deeper smoke flavor, not bitter but deeper smoke into the large cuts of meat. I have experimented extensively and typically use about 30-50% more wood for my brisket and pork butts. I have found that placing the wood chunks at different places in the smoke box causes it to last longer and create smoke for a longer period of time. Good luck!
Paul from Southwest Missouri
*Smokin-It 3D-WiFi
with Bella’s CSG and The Stephanie Cabinet
*Members Mark SS 6 Burner Gas Grill with Sear Burner, Side Burner & Rotisserie
*River Grills Wood Fired Grill and Fire Pit
W/ Rotisserie and Dutch Oven Hanger

mita5

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Re: More wood with more meat?
« Reply #4 on: May 14, 2021, 11:52:39 AM »
Thanks!