UDS Smoke
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SmittyJonz
somebody shut me the fark up.
More chunks - I use 20-25 chunks - try Hickory.
bigjake690
Knows what a fatty is.
I would recommend getting up to temp and then adding the chunks right before you put the meat on. It may be an issue of the wood burning off too fast. Are you soaking your chunks?
bigjake690
Knows what a fatty is.
Also, I have noticed that pecan is pretty mellow....you might get more flavor with hickory as SmittyJonz suggested.
pjtexas1
somebody shut me the fark up.
Don't soak the chunks. Either use more pecan or try a stronger wood like Smitty suggested.
bigjake690
Knows what a fatty is.
I am usually too lazy, but a lot of people soak them to keep them from burning up too fast. I usually just wait until cook time and throw them on top of the fire basket when I put the meat on and keep the heat choked down, so they burn slow.
MartinM
Full Fledged Farker
I use only 4-5 nice chunks.
I put them under at least one layer of briquettes.
Putting them under the briquettes keeps them from burning off so fast. It actually turns them to lump.
I burn my basket from the farthest from my air intake forward.
I only use wood for the first half ish.. I change the type of wood and or quantity of chunks for more or less smoke.
I put them under at least one layer of briquettes.
Putting them under the briquettes keeps them from burning off so fast. It actually turns them to lump.
I burn my basket from the farthest from my air intake forward.
I only use wood for the first half ish.. I change the type of wood and or quantity of chunks for more or less smoke.
SmittyJonz
somebody shut me the fark up.
PSoaking chunks does nothing but cause Dirty smoke - soak a chunk for 48 hrs and cut it in half - water only penetrates 1/8" or so. Soaking does NOT help.
Pecan and Fruit Woods are Mild. Oak n Hickory and esp. Mesquite give stronger smoke smell/taste.
Wood burns Hotter than Charcoal so with more chunks your UDS will run Hotter - Let it within reason. I like 275*-300* for everything BBQ. I mix my chunks throughout charcoal . I could cook identical prepped meats on my UDS and my stickburner and you wouldn't be able to tell which is which with a taste test.
Pecan and Fruit Woods are Mild. Oak n Hickory and esp. Mesquite give stronger smoke smell/taste.
Wood burns Hotter than Charcoal so with more chunks your UDS will run Hotter - Let it within reason. I like 275*-300* for everything BBQ. I mix my chunks throughout charcoal . I could cook identical prepped meats on my UDS and my stickburner and you wouldn't be able to tell which is which with a taste test.
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bigjake690
Knows what a fatty is.
Soaking chunks does nothing but cause Dirty smoke - soak a chunk for 48 hrs and cut it in half - water only penetrates 1/8" or so. Soaking does NOT help.
Pecan and Fruit Woods are Mild. Oak n Hickory and expect Mesquite give stronger smoke smell/taste.
Wood burns Hotter than Charcoal so with more chunks your UDS will run Hotter - Let it within reason. I like 275*-300* for everything BBQ. I mix my chunks throughout charcoal . I could cook identical prepped meats on my UDS and my stickburner and you wouldn't be able to tell which is which with a taste test.
I wasn't trying to steer him down the wrong path....I was just asking if he was doing it or not.
SmittyJonz
somebody shut me the fark up.
It's All Good. I used to soak chips/ chunks till I found this place and AmazingRibs.com ............ :shock:
http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html
