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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-04-2013, 06:44 PM   #1
bsum87
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Default Chicken and Ribs

Hey guys, this is my first forum post, so thanks for having me! Anyway, I am going to be doing my first smoke on my new UDS and am going to be smoking chicken and ribs. My only question is to what to do about the wood. This is my first time smoking multiple meats at the same time, thought I'd give myself a challenge haha. I am planning on using a combo of hickory and cherry. I know that will work just fine for the ribs, I'm just worried that the hickory may over power the chicken when I put it on and if I only use cherry it won't be enough for the ribs. Any feedback will be very much appreciated.
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Unread 02-04-2013, 07:08 PM   #2
KotaChuk678
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I keep away from Hickory as much as I can.
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Unread 02-04-2013, 07:49 PM   #3
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Actually, I really don't use wood that much. Just some lump and briqs seem to supply all the smoke I like. Now, I might throw some Mulberry wood on there to help increase the heat but that's about it. The smoke flavor from burning wood seems to have lost its
appeal to me. but that's just me and mine.
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Unread 02-04-2013, 08:09 PM   #4
KotaChuk678
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Quote:
Originally Posted by farklf View Post
Actually, I really don't use wood that much. Just some lump and briqs seem to supply all the smoke I like. Now, I might throw some Mulberry wood on there to help increase the heat but that's about it. The smoke flavor from burning wood seems to have lost its
appeal to me. but that's just me and mine.
We use a lot of Mesquite, that's what's mostly available other than Hickory locally where I reside right now.
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Unread 02-04-2013, 08:33 PM   #5
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You'll be fine with that mix.

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Unread 02-04-2013, 09:17 PM   #6
El Ropo
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Your mix of wood should be fine. I think the better question is what temp should I be cooking at? Chicken will not be very good cooking below 325. Skin turns to rubber, instead of being crispy.

i'd try to keep the temps around 300 then bump up at the end fo finish. Remember chicken is small meat parts, it should never need more than 2 hours in the heat. Ribs, 3.5 hours at 300, depending on weight.

If you need more than 2 hours to finish your chicken, there is something terribly wrong.
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Unread 02-04-2013, 10:18 PM   #7
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First time out of the gate, I would try apple if you can find it. Yardbirds love apple wood.
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Unread 02-04-2013, 10:25 PM   #8
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Chicken doesn't want much smoke and it should be a mild wood. Apple or grapevine would be great.
Ribs can take a bigger wood such as Oak or Hickory. Mesquite has such a strong smoke flavor that you have to be quite experienced to use it. It can make food uneatable(it that a word?).

I like chicken in Apple, ribs in a combo of apple and hickory. Just don't overdo it.
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Unread 02-04-2013, 10:30 PM   #9
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Quote:
Originally Posted by KotaChuk678 View Post
I keep away from Hickory as much as I can.
Why??? Hickory is a great wood to smoke with.
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