Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

4 oz of wood

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    4 oz of wood

    Making ribs today and reading last meal ribs recipe as I sit here. I saw meathead says to add 4 ounces of wood.

    My question of you all how would you measure that? Usually i just add 2 or 3 chunks at a time ever 45 minutes for the first 2 hours.

    #2
    Good question, I have never measured wood in weight. I just add 2-3 chunks at the beginning of the cook and that's it. Easy peasy.

    Comment


      #3
      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.

      Comment


        #4
        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.
        Attached Files

        Comment


          #5
          My wood comes in form of pellets, 33lbs for 20 bucks at Costco. Then it goes up in smoke.
          Last edited by bbqLuv; July 30, 2022, 09:47 AM.

          Comment


          • Jfrosty27
            Jfrosty27 commented
            Editing a comment
            +1 on that.

          #6
          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.

          Comment


            #7
            Easy, 4 ounces equals 8 tablespoons.

            Comment


              #8
              A pinch o this n a smidge o dat!😋

              Comment


                #9
                Originally posted by blair2818 View Post
                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.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                Guest
                500
                ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                Yes
                ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
                /forum/free-deep-dive-guide-ebook-downloads