I am ready to try smoking a prime rib again. Years ago, I smoke one with hickory and it came out WAY too smoky. I will manage my smoker to 200 degrees and plan to use Apple wood chunks. What size chuck(s) or length of time smoking would you recommend for good smoke but not overpowering?
Thanks for any guidance.
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First what are you using as a cooker?
If you want "some smoke" but not too much 1 3" chunk should fit your bill. Apple should work as it isn't over powering. Maple or Pecan would also be good for this cook. good luck. And show us pics.
SESamuels, Steve B is giving You Some Good Advice, IMHOPâ—ï¸ In General You Will Only Need Smoke for Flavoring the First 2-3 Hrs of the Cook While the Roast Is Still at a Lower Tempâ€¼ï¸ You Could Also Use Hickory Chunks a Bit Strongerâ“ Dan
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit! I say one golfball sized chunk will do you. It will give plenty of that mild smoke taste without "smoking" it. Then if it was too mild you can use 2 next time, instead of using too much again this time.
Without knowing what you are cooking with, and what fuel you use, this is really a question with no answer. If you are using a pellet smoker or wood burner, you could be using pounds of wood. If you are using charcoal, propane, electric, the answers are al different.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Thank you to all for the responses. I am using a camp chef gas smoker converted to natural gas and Thermoworks thermometers for both the smoker temp and the food. I am going to try the 3" apple wood. If this gives me smoke for two hours, great. If not, I may add another lump. In any event, I will post pics and my assessment of my results.
So are big chunks the way to go in a gas smoker? I assume he has one of the Smoke Vault series. Not having used a gas or electric smoker, I thought they mostly worked with wood chips, not chunks, but then again, I've never used one.
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