On Sun, 12 Jun 2011 11:19:45 -0500, tutall > wrote:

> On Jun 12, 7:35 am, "Ed Pawlowski" > wrote:
>> "ceed" > wrote in message
>>
>> > I've always been using lump in my cast iron offset barrel smoker.
>> Looks
>> > like this:http://dl.dropbox.com/u/13631571/070504_%230004.jpg.
>> However,
>> > a friend dumped off a few bags of hickory and apple wood the other
>> day so
>> > I thought I would use that, but I need some advice on how to use it.
>> Do I
>>
>> Depends on how much you have. If you have a limited supply, use the
>> lump
>> and add a stick or two as you go to make good smoke flavor. That three
>> bags
>> can last a few years.
>>
>> If you can get much of it, just burn it down in the firebox to get some
>> coals going, then start cooking. A North Carolina purist will make
>> coals
>> and just add the coals, but many of us would just keep adding the wood.
>> Not
>> too much at a time though, or you get thick acrid smoke and creosote
>> flavor.
>
> What Ed said. I would like to say that even when I've used larger than
> suggested sized logs, I've not had this creosote problem people talk
> about. Did probably 12 raw wood only cooks the last three years all of
> them using larger than preferred logs and even though I sometimes got
> more smoke than you'd like, don't remember that bad smell people refer
> to and it never came out in the product, even when there was
> smoldering.
> When I've tasted or smelled that bad smoke, it was a result of a fire
> that was oxygen starved or damped down, reducing both the oxygen and
> the air flow. When using wood, keep the thing breathing, only damp it
> down a little bit when it starts burning a out of control. Am sure you
> know this already, but it bears repeating: keep the exhaust vents full
> open, control is done at the intake.
> Playing around with your exhaust can result in the creosote too.
>
> But my firebox is pretty damn big too, I can get away doing logs you
> can't with that smaller firebox. The classic size suggested is about
> 2x2x12 splits. You didn't say in what form this wood is, logs,
> branches, already cut, but you said "bags" so it could be chunks.
> *shrug*. Help a man help ya man.
>
> Don't expect to be able to use pure raw wood and cook 200-250F. Think
> 250-300 if you're good. And of course spikes above that.
> I like using raw wood, it's different and it's a bit of a challenge
> too, like the smoke I get out of it too. Will only do big chunk meat
> this way becasuse of the heat, brisket or butt.
>
> Now using that apple, with it's subtle flavors that's best used on
> other smaller, shorter cooking cuts, I'd be prepared to tend a fire
> the whole time just for the results. Beverage and book in hand of
> course.
>
> Then again, apple and butt sure would go nice together.

Did some chicken and pork, smaller pieces, using only the hickory wood. It
turned out incredible! The smoke flavor is intense, but "cleaner" than
when I use lump. In a way I do not like that the result was that great. It
means I will have to take the extra time to do real wood for some of my
bbq in the future. It's time consuming having to burn it down first, and I
really had to be careful how I refueled since I once put in too much and
the temperature soared far above 350F and I had to let some heat out to
prevent the meat from drying out (chicken is notorious for just that).

Family and friends had those glassy far away eyes while eating making
sounds more resembling what you do in bed with your wife (or whoever you
share bed with) than eating

Thanks!

--
ceed (indeed)