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Original Q, Issue #076 - Wally's dad wrap-up
April 01, 2014

Get Another Drink and Try Again

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Table of Contents

Recent Website Additions and Updates

*The Smoked Brisket Recap (Short Version)
*Words from Wally's Dad
*The BBQ Trials and Forays of Wally's Dad

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

The Smoked Brisket Recap (Short Version)

Wally's dad gives a short version of his initial foray into the world of smoked brisket. Just a quick update to let me know that everything turned out... better than expected

The Smoked Brisket Recap (Short Version)

Words from Wally's Dad

With some final words from Wally's dad, he gives his thoughts on smoking woods, brisket, and something about "security" software as well as other stuff.

Words from Wally's Dad

The BBQ Trials and Forays of Wally's Dad

In case you missed the last few installments of Wally's dad, here is the page with all of the links to his questions, responses and notes about his experiences.

The BBQ Trials and Forays of Wally's Dad

Editor's Qs

Jim wrote: I've been puzzled for a while now on how much wood chunks to use. I cook 2 zone on a barrow smoker with a lp burner at one end and cook on the other end. I use Kingford to start with and use the gas to finish with so i can keep the temp steady. When I run the gas i have a ss pan above the burner. what is too much for chunks or chips in that pan for ribs. or should i throw chunks on the kingsford and call it good. i cant never keep a steady temp using charcoal threw the hole cook. thanks. jim

Thanks for the question Jim,

It sounds like you have a couple of concerns. The amount of wood chips, and keeping a constant temperature.

The amount of wood chips, Jim, is simply a matter of your taste. If you like a light smoke taste, use a smaller amount of wood chips, or wait until the end of cooking to add them. If you like a strong wood smoke taste, though, don't worry about it. Add as much as you want.

I like your idea of using the gas to help keep a constant temperature. That sounds like a great idea. I usually just have to be quick about it and add more charcoal. As far as using wood chips on the charcoal or in the pan... that's completely up to you, Jim. You can do either or even both. And there really is no "too much" or "too little".

Remember, you are already getting some of the hardwood smoke flavor from the charcoal, even without the chips. So the wood chips are just an extra level of flavor that you can add.

Hope this helps Jim.

All the Best
"Get another drink and try again." (hipshot)

Jim replied: I just want to say thanks for your time. you helped a lot from what you said.I guess im looking at to much bs on the net. they say 8 ounces of wood chunks or chips is way to much so iv been staying close to that. so that's why im not getting the stronger smoke flavor that i enjoy. now on ribs they say stop the smoke at 160-170 because they wont take anymore and you will trash them. is that true or what. thanks jim

Good Jim,

I'm glad I could help. Like I said, the amount of "good" smoke is a matter of taste. Many people don't like smokey tasting meat, but others love it. Too much smoke can make it seem too rich for some.

But remember, not all smoke is "good" smoke. Smoke trapped in the smoking chamber can cause bitterness. So keep the exit vent wide open. Smoke from certain woods is more bitter than others too. So pick a good hardwood for your taste.

2 or 3 hours of smoking is usually enough time to produce a good flavor. Longer smoking times will increase the richness and strength of the smoke flavor (if that's what you like). But I don't know that it will trash the meat (unless of course it's not "good" smoke).

Also, if you decide to wrap the ribs in foil (at say... 160-170), there is no need to continue with the smoke.


The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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