Smoker questions/opinions
 

Can one use too much smoke/wood?

For a 5 - 6 hour cook with an electric smoker roughly how much wood would
one use? (several racks of ribs)

With a water smoker cooking poultry - a friend suggests using just enough
water for half the time then run the smoker dry and you'll have a nice crisp
skin - True?

Thanks

Dimitri

Smoker questions/opinions
 

> Can one use too much smoke/wood?


That's a question that goes as much to taste as anything. but...
It depends on the wood
Mesquite can be overdone alot quicker than say White Oak.
Hickory falls somewhere in the middle
how dry the wood is can also play a part
My opinion is, as long as I avoid smoldering, acrid smoke, I don't care how
much smoke when using Hickory or Oak. I am more reserved with Mesquite.
Others will disagree

as for you're other 2 questions, not used an electric or run a water pan
dry.
ag

Smoker questions/opinions
 

"Dimitri" > held forth in
m:

> Can one use too much smoke/wood?
>
> For a 5 - 6 hour cook with an electric smoker roughly how much wood
> would one use? (several racks of ribs)
>
> With a water smoker cooking poultry - a friend suggests using just
> enough water for half the time then run the smoker dry and you'll have
> a nice crisp skin - True?
>
> Thanks
>
> Dimitri
>
>
Hi Dimitri,

I use an electric smoker and have been using maple. A 2 inch branch with
bark on I will cut in 2 inch lengths and use normally 5 chunks during the
cook. The wood was cut last summer and I do soak in water before putting
in the smoker (the wood, not me, I soak in beer). I do not get a heavy
smoke ring so maybe I should be using more. But it does taste good.

--
Harry in Iowa

"Land of mystery 'cause nobody really lives there"

Smoker questions/opinions
 

Dimitri wrote:
> Can one use too much smoke/wood?

Definitely! Ya want the smoke to add to the flavor of the meat, not be the
main flavor.

> For a 5 - 6 hour cook with an electric smoker roughly how much wood
> would one use? (several racks of ribs)

Well, assumin ya can hold a temp 'tween 250-275°F in it, 2-3 fist-sized
chunks of wood oughta do ya right fine.

> With a water smoker cooking poultry - a friend suggests using just
> enough water for half the time then run the smoker dry and you'll
> have a nice crisp skin - True?

I got a WSM. I tossed the water pan here a while back; found no good use
for it. If ya want crispy skin, brush on a bit of EVOO, then up the temp so
ya "grill" the chicken the last 20 minutes of ya cook time and the skin'll
crisp up good.
--
-frohe
Life is too short to be in a hurry

Smoker questions/opinions
 

frohe wrote:

> If ya want crispy skin, brush on a bit of EVOO, then up the temp so
> ya "grill" the chicken the last 20 minutes of ya cook time and the skin'll
> crisp up good.


You can also just pop the chickens into a nice hot oven for a while
until the skin crisps up.



Brian Rodenborn

Smoker questions/opinions
 

"AG" > wrote in
:

>> Can one use too much smoke/wood?
>
>
> That's a question that goes as much to taste as anything. but...
> It depends on the wood
> Mesquite can be overdone alot quicker than say White Oak.
> Hickory falls somewhere in the middle
> how dry the wood is can also play a part
> My opinion is, as long as I avoid smoldering, acrid smoke, I don't
> care how much smoke when using Hickory or Oak. I am more reserved with
> Mesquite. Others will disagree
>
> as for you're other 2 questions, not used an electric or run a water
> pan
> dry.
> ag
>
>
>

I was under the impression that you should never use mesquite for smoking.
It's alright for just grilling, but not for smoking.....produces a bitter
flavor.

Smoker questions/opinions
 

Robert wrote:
> I was under the impression that you should never use mesquite for
> smoking. It's alright for just grilling, but not for
> smoking.....produces a bitter flavor.

I smoke with mesquite all the time. Because it's a strong smoke, I use much
less of it when smokin than say oak or pecan. The key to usin any kinda
wood is to use the amount that adds the flavor you want to the meat. Some
like more smoke flavor than others on different kinds of meat. Ya have to
experiment til ya get ya own style.
--
-frohe
Life is too short to be in a hurry

Smoker questions/opinions
 

"Dimitri" > wrote in message
m...
> Can one use too much smoke/wood?
>
> For a 5 - 6 hour cook with an electric smoker roughly how much wood would
> one use? (several racks of ribs)
>
> With a water smoker cooking poultry - a friend suggests using just enough
> water for half the time then run the smoker dry and you'll have a nice
crisp
> skin - True?
>
> Thanks
>
> Dimitri

Thank you all.

I continue to live and learn.

Dimitri

Smoker questions/opinions
 

The key to usin any kinda
> wood is to use the amount that adds the flavor you want to the meat. Some
> like more smoke flavor than others on different kinds of meat. Ya have to
> experiment til ya get ya own style.
> --
> -frohe

It also depends on whether you are using unburned wood (cooking
chunks/chips) or burning the wood down to coals first. It has been my
experience that wood that has been burned to coals first produces a milder
flavor, for the same amount of wood, than wood that is unburned (like
cooking chunks).
I don't know too many people who would burn down wood and use an electric
smoker. I have done this with my ECB but I was using the wood as the fuel.

ag