wood for smoking

Smoking With Wood Tips – How to Choose the Right Wood for Smoking Meat

Smoking With Wood Tips

There are different types of wood to use for smoking bbq. I like to choose a seasoned wood chunk. When I use charcoal as a heat source I like a seasoned wood chunk for flavor. When cooking on a stick burner, use a seasoned wood split for smoking. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Smoking With Wood Tips

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12 responses to “Smoking With Wood Tips – How to Choose the Right Wood for Smoking Meat”

  1. Hi Malcolm,

    Love your videos. When it comes to grilling, I use your recipes exclusively. I have a question about smoking woods. Some say to soak the wood before using it on the coals. I notice you use dry wood in your cooks. What are you thoughts on soaking wood chunks before the smoke?

    Jerry F.

  2. Steve says:

    I always soaked the wood chips, but never the wood chunks. Now I won’t soak the chips any more. Thanks for the tip.

  3. John Deforge says:

    Hey Malcom,
    how often should I add wood to the fire box for pork butts, ribs, beef and pork? Thanks

    • Malcom Reed says:

      It all depends on your smoker – you add it as needed. When your fire burns out you add new charcoal as needed and you add new wood as needed to keep that light, blue smoke.

  4. Brock says:

    Hey Malcolm!

    I have a Masterbuilt electric smoker which you may be familiar with. I am unsure how often I should be adding wood chips during my cook?
    For example I bought a 20lb packer brisket that I did for Halloween and followed your burnt ends process. I added chips on the hour for the first 5 hours of the cooking process and then stopped. It turned out to be excellent but I’m not sure if I’m short changing myself by not adding enough?

    Thank you for all of your expertise. Happy Thanksgiving!

    (I’m doing something like your cajun smoked turkey as I type this …. hope I hit the sweet spot for smoke today)

  5. Mike M says:

    Do you ever use Apple wood for Pork?

  6. Derrick Threadgill says:

    I smoked a brisket on my pitboss for the 4th. I started it the night before at 11pm and wrapped that next morning about 7am and pulled it off at about 3:30 when it hit temp. It came out very good. It’s just my bark was kinda chewy. I don’t wanna say thought but just chewy. Any tips on this issue.

    • Malcom Reed says:

      I would say spritzing or adding a little water pan to keep the bark moist during the over night cook process will help. Sometime if the bark gets a little too dry before the wrap it will be chewy. You could also try a little lower temp for over night cooks. Hope that helps and glad to hear it turned out good!

  7. Nick says:

    Hey, Malcom; love the youtube channel and infectious BBQ enthusiasm!

    I’ve been wondering where to get wood from, and whether or not the wood chunks at my hardware store are good enough for barbeque. I’ve been using weber fire spice and western brand chunks, for lack of other options; but I’ve read reviews that say sometimes the wood in those bags isn’t even the species on the label. I’ve been thinking of ordering splits from B&B through Ace Hardware and breaking them down for use in my kettle (this is theoretically more economical than the western chunks anyway) but I’m still not sure if it’s necessary. Are weber and western chunks good enough for barbeque? Where do you get wood from in a pinch?

  8. Garret says:

    Where do you purchase your wood from?

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