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Sofa King Slow
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Discussion Starter #1
Anyone here have a smoker? A big one? The reason I put Boss' name in the title is because he works in the culinary industry so i'm hopeful he'll have an answer for me.

Anyway I have an on-site commercial trailer rotisserie smoker at work. We use logs. I'm trying to make a chart that shows how much wood to stick in the damn thing based on how long we're smoking. I.e. 3 lb's for 6 hours, 6 lb's for 12-18 hours. But I don't hardly use the damn thing and I've never really taken much of an interest in smoking meats so I don't really know. I just stick 1/4 of a log in there and smoke my **** for 8 hours and pull it out. I'm making this chart so our other associates (with no culinary drive, or common sense) can come up, throw some meat in, look at the chart and throw some wood in.

TL;DR

I'm googling to find out how much wood I should use in a smoker.

If you guys could help me out that'd be dope.
 

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A lot depends on the size of the unit and what kind of smoking you're doing. It will have to be a trial and error thing as far as determing the amount and when you add wood.

Cold smoking is usually done below 100*. There are some that say you can cold smoke up to 120*, but I'm not one of these. When cold smoking the smoke is produced in a seperate chamber to keep temps down. Mind you, foods Cooke with this method must be refrigerated when stored.

Hot smoking takes place between 165*-185*. Anything above that I would consider BBQing or grilling. So the amount of wood is going to be determined by how much you need to maintain that heat range. If you are hot smoking over a long period of time you need to add wood periodically to maintain proper temps. You just can't put it all in at once because it will start off too hot and then not maintain the proper temps.

Hope this helps.
 

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Sofa King Slow
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784 Posts
Discussion Starter #3
We're using a pretty big smoker. It's gas, and has a separate chamber for the wood. It has a built in thermometer and heats up to the desired temp, for x amount of time, and then holds at desired temp, and holds indefinitely. I can generally fit a case of ribs, a case of brisket, and a case of turkey in with room to spare. It's a big ass piece of equipment for sure. Depending on the meat they've generally been smoking them at the 175-200F range.

I guess i'll just have to fool around with it. Thanks for your input man I appreciate it.
 

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The Boss is in
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23,756 Posts
Since your problem is solved, Boss, I have a food question too.

I cook chicken wings in my fryer at home and the outside seem to get way too crispy before the inside is all the way done. Do I need more heat to cook them faster, or less heat and cook them a little longer?
 

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Administrator
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Since your problem is solved, Boss, I have a food question too.

I cook chicken wings in my fryer at home and the outside seem to get way too crispy before the inside is all the way done. Do I need more heat to cook them faster, or less heat and cook them a little longer?
general rule of thumb is high heat and faster for the outside, less heat and slower for the inside
 

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aloha ke akua
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13,177 Posts
Yeah, I was serious about the lower heat. Just make sure you find a nice temp or it will be greasy. Temp and amount of whatever it is you're frying are the only real things to watch when frying. It's usually easy to tell when they're done if those are right.
 

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PSN alphadong11
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What's the humidity level of your wood? :shiftyeyes


Silly to say, but true. I did my briskets at 200-225. My best brisket was with mystery wood. All I know is the wood "peacocked" on me and you could see that blueish color on it as the wood chard. I had to babysit it the entire time. The door on my smoker is flimsy as hell. I would even rotate the **** if the wind was off :lol
 

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PSN alphadong11
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Pressure cook or boil the wings a bit (before breading/coating) then finish off in the fryer. :dunno seen my step dad do that a couple times when it was getting late to cook outside.

---------- Post added at 07:15 PM ---------- Previous post was at 07:15 PM ----------

beat me to it.
 

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PSN alphadong11
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28,936 Posts
Sticking his rainbow trout everywhere. Like cooking carp.

1) put carp on cardboard slab

2) Smoke cardboard slab carp with zest of lemon, garlic onion, basil, kosher salt and pepper

3) Throw carp away

4) Eat seasoned cardboard slab.
 

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Registered
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Since your problem is solved, Boss, I have a food question too.

I cook chicken wings in my fryer at home and the outside seem to get way too crispy before the inside is all the way done. Do I need more heat to cook them faster, or less heat and cook them a little longer?
Par cook your wings in the oven. Flash fry them at 385 to make them crispy.

Yep. I bake mine all the way and store in the refer. Then when you are ready to eat, fry them at about 375* until desired crispness is achieved.



And you want gay? I like smoking sausage! How's that?
 
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