Just eyeball it. Like Henrik, I put a few chunks in at the beginning. With a SnS in a kettle you can just line them up with a little space in between so they ignite as the fire reaches them.
I typically just eyeball and I put them on all at once. 4 oz is 1/4 # so you could use a postal
scale if you have one. I have taken to putting my wood chunks in my chimney on top of my coals after the first shake when the coals settle. I like to get them going first, especially if I'm doing a shorter cook of steaks or a small roast.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
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> Joule Turbo Sous Vide Circulator
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> WÜSTHOF, Dalstrong, and Buck knives
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I sympathize with Meathead (or any other recipe developer for that matter). He has to say something about how much of every ingredient. In this case, he could say to use about "a handful" of wood ... but hands come in different sizes, so that won't work. He could say "about fist-sized" ... but that won't do either (for the same reason as "handful" plus, what about those who want to use chips or pellets instead of chunks?). So ... he says to use "4 ounces". As MsTwiggy said, just weigh a few chunks (or chips or pellets) until you get a feel for what constitutes about (you don't have to be terribly accurate) 4 ounces of wood ... then forget about the scale in the future.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
My question of you all how would you measure that?
As wood smoke is such a critical component to smoking, I always take my wood chunks to the university and weigh them on the most accurate digital scale we have. Furthermore, I'll put the chunks under the mass spectrograph so that the exact molecular weight of the chunks can be determined. The ones closest to 113 grams are kept; the rest discarded. I then label each piece (taking into account the mass of the labels, of course.)
lol....I wish I really did that. If I can grip it comfortably in the palm of my hand, it's 4 oz.
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