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Found 2 results

  1. OK gurus need some help. As a general rule I like a lot of smoke flavor. For butts I'll add about 10 nice size pieces of wood. I bury a layer in the coal and do a layer on top. For a long cook like that there's some lump left over but never smoke wood. Recently I smoked some tuna (@ 175), salmon (@175), and ribs twice (@275 and @225). The salmon and tuna had 2 pieces of wood right around the fire and I had 1 piece leftover in both cooks with barely a hint of smoke. For the ribs, I did the same thing I do with the butt just with less smoke wood. About 1/3 of it was leftover after and the smoke flavor was obviously a bit lighter than anticipated. I'm not sure what I should do to adjust. My overreaction would be to put all the smoke wood on top of the fire but that doesn't seem like the best course of action but I may be wrong. Any thoughts would be appreciated! Thanks in advance!!
  2. Howdy Gurus! I promised a new Guru to our group that I would find and publish a guide to woods that can be used for smoking, what those woods are best applied to, etc. Well, I can't find the dadgummed file. Not to be a slacker, below are a couple of links that solve the problem and give some guidance as to what wood works best for a specific application. Google is a very good thing! Dee Jay's Smoke Pit Virtual Weber Bullet Amazing Ribs has a pretty good discussion of the Zen of Smoke. I hope this helps one and all!
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