Question for anyone with a barrel smoker

[stoneeyes317]

I was recently gifted with a barrel smoker for my birthday (my wife is the greatest) . I would like to get some information from anyone concerning how much wood you use, i.e. do you strictly use wood when you use your smoker, or do you use both wood and charcoal?? I have been using only wood, but it's getting to be a bit expensive, and I'm hoping someone will give me a good ratio of charcoal to wood...

eyes317

[smoked perch]

eyes:
hey. i have a barrel smoker as well, and yes, you can use charcoal. for the best results flavorwise, you should burn the briquettes first (til grey) then put them in your firebox. as you would burn them down before throwing a steak on. and when you have to refuel, do the same each time.
as far as a ratio, just throw on some pre soaked wood chips, or wood chunks to taste. i usually throw on a little wood once an hour or so. i've found that a little smoke goes a long way, and also it's easy to over smoke, and the natural flavors of your meat and spices gets overpowered.
good luck,
perch.

p.s. scroll down a few posts to my last entry, there is an excellent HSOforum listed there for smoking/griling.

[stoneeyes317]

Thanks for the info, smoked perch...

eyes317

[Coop]

I use a chimney to get my coals ready, throw them in the firebox, and then add soaked wood. Generally one chimney full of coals provides heat for about 3 or 4 hours, so occassionally I have to fire up another round depending on what I'm smoking.

Personally I prefer natural lump charcoal over briquettes, it burns hotter and slower. It's rare that I end up using more than a 10# bag of wood chunks.

[stoneeyes317]

Thanks, Coop. I do have a question, or two though. Where do you buy your lump charcoal, and how long does a 10# bag of wood chunks last for you, I couldn't figure that out from your post. I bought 50# of alder in April, and I'm about out already. Oh, one last question: is soaking the wood chunks necessary, or does it just help promote smoke?

Thanks for the info so far; charcoal is a bit of a mystery to me. I've never used it before...

eyes317

[Guest]

A little does go a long way.(wood)
Here is some thing you might want to try. It's a good brine.

In a container(use glass or plastic). combine 3 qt cool water. 2 cups firmly packed brown sugar. 1-1/2 cups canning/pickeling salt. 3 cloves garlic(halved), 2tsp whole black peppercorns and 4 bay leaves. stir briskly until salt and sugar are dissolved. Then add food to be smoked to the brine.

Put a Turkey in the brine over night. Rinse thoroughly under a thin streem of cool water, rub gentle to releace the salt. Pat the food dry. Then let it set on the rack for 30 min to dry (tacky to touch).

Put the turkey in the smoker with a full pan of water or Beer with bay leaf or what ever.

The brown sugar will caramelize and you will have something that looks as good as it tastes.

with steam cooking it should take 3-4 hours for a 10-12 lb bird.

Do try this, it's 5 star.