{"id":1276,"date":"2020-05-26T09:11:37","date_gmt":"2020-05-26T13:11:37","guid":{"rendered":"http:\/\/www.smokinlicious.com\/blog\/?p=1276"},"modified":"2021-08-23T12:43:40","modified_gmt":"2021-08-23T16:43:40","slug":"how-much-wood-to-add-when-smoking","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/how-much-wood-to-add-when-smoking\/","title":{"rendered":"ADDING WOOD FOR FOOD SMOKING?- OUR GUIDE WILL HELP"},"content":{"rendered":"
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Our food scale demonstrates guidance on adding wood for food smoking.<\/p><\/div>\n

One of the most common questions asked when it comes to smoking foods on a gas grill, traditional charcoal grill or smoker is, how much wood do I need? Likely the second most common question is where does the wood go? <\/a><\/span>Share on X<\/a><\/span><\/em><\/h3>\n

\"Listen<\/p>\nhttp:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/HOW-MUCH-WOOD-TO-ADD-WHEN-SMOKING-AUDIO-1.mp3<\/a><\/audio>\n

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Let\u2019s break this down by equipment and method of smoking so you have a good place to start in answering the above questions.<\/p>\n

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Get A Food Scale- Step #1 in Adding Wood for Food Smoking
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As a reminder, wood should not be sold or referenced by weight so I always recommend you keep a food scale handy to weigh pieces of wood or handfuls of wood chips until you get comfortable with eyeballing your needs.\u00a0 After practicing on your specific equipment, you\u2019ll develop a sense of how much will produce a smoke infusion level you and your food guests like.<\/p>\n

To make easier understanding of the amount of wood needed, I will be referencing by ounces in my breakdown lists.<\/p>\n

Adding Wood for Food Smoking in The Traditional Smoker<\/em><\/strong><\/h2>\n

\"SmokinLicious\u00ae<\/p>\n

If you adhere to the basic rule of low temperature cooking on a smoker, then you\u2019ll likely be cooking between 225\u00b0 and 250\u00b0F.\u00a0 You will also likely be using lump\u00a0 charcoal<\/a> or traditional charcoal known as briquets, for the fuel or heat.\u00a0 That is the material that keeps the smoker at a steady temperature.<\/p>\n

Regardless of whether you use the snake method, minion method, or simply dump the charcoal in the smoker\u2019s charcoal area, adding wood for food smoking will be needed in some form to provide the actual smoked flavor to the foods.\u00a0 Why?<\/em>\u00a0 Because it is what gives foods that smoky flavor and distinct texture and appearance.<\/p>\n

For the smoker, here is a guide on the quantity based on food being smoked and for using wood chunks<\/a>.\u00a0 Note, you can smoke different foods at the same time with small adjustments to these amounts.<\/p>\n

Guide<\/h4>\n\n\n\n\n
Fruits\/Vegetables<\/td>\nTurkey\/Chicken<\/td>\nRibs<\/td>\nPork Shoulder\/Brisket<\/td>\n<\/tr>\n
2-4 ounces<\/td>\n4-6 ounces<\/td>\n8 ounces<\/td>\n10 ounces with additional needed during cooking<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For placement of the Double Filet chunks, these can go directly on the hot coals with some\u00a0 banked to the side to catch as the hot coals spread.<\/p>\n

Adding Wood for Food Smoking Using the Charcoal Grill <\/em><\/strong><\/h2>\n

Essentially, you will be doing the same steps as above for the traditional smoker. The main difference between these two units is that smokers are for hot smoking and generally don\u2019t do well when used for grilling. \u00a0In fact, I would highly recommend you never try grilling on a smoker.\u00a0 \u00a0Charcoal grills, on the other hand, can do both but you will have to make some airflow <\/a>adjustments with the unit\u2019s venting to ensure that you can maintain a low temperature consistently for smoking.\u00a0 You also may find adding a heat insulator like bricks or stones works well to attract and use radiant heat.<\/p>\n

Here is the guide on quantity based on food being smoked as well as type of wood product.\u00a0 Remember, a wood chip<\/a> product will combust faster so you will need more chips on hand when hot smoking.<\/p>\n

Guide<\/h4>\n\n\n\n\n\n
Wood<\/td>\nFruits\/Vegetables<\/td>\nTurkey\/Chicken<\/td>\nRibs<\/td>\nPork Shoulder\/Brisket<\/td>\n<\/tr>\n
Chips<\/td>\n2 ounces<\/td>\n6 ounces<\/td>\n10-12 ounces<\/td>\n16 ounces<\/td>\n<\/tr>\n
Chunks<\/td>\n2-4 ounces<\/td>\n4-6 ounces<\/td>\n8 ounces<\/td>\n10-12 ounces<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For placement of the wood chunks<\/a>, these always go on top of the charcoal.\u00a0 You should have a piece on the hot coals and then stage some on unlit coals that will ignite during the cooking process and keep the flavor going.<\/p>\n

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Adding Wood for Food Smoking Using the LP\/Gas Grill <\/em><\/strong><\/h2>\n

\"SmokinLicious\u00ae<\/p>\n

I think the key misnomer is that LP\/Gas Grills can only use smoker chips if you want to attempt to do wood-fired cooking.\u00a0 That has certainly changed with the advent of dual fuel or multi-purpose grills on the market today, as well as the development and design of diffusers over the gas burners for traditional grills.\u00a0 The heat covers on burners are the perfect place for wood chunks<\/a>.<\/p>\n

Even if you don\u2019t want to add chunks directly to a component of the grill, you can use a standard chip smoker box and simply put chunks in the box versus chips.\u00a0 Usually these boxes will hold 3-4 small chunks of Double filet.\u00a0 The box also aids in capturing ash.<\/p>\n

Here are the options for placement:<\/p>\n