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A pitmaster's wood chunk advice saved my weekend cook
I was smoking a pork shoulder yesterday and my temp kept dropping. It was getting frustrating because I thought I might ruin the meat. Then I thought back to a pitmaster video where he stressed using dry wood chunks. I had some cherry wood that was a bit damp, so I swapped it for drier pieces from my stash. Once I added those, the heat came back up and held steady. The pork finished with a perfect pull apart texture and great smoke flavor. I was so relieved it turned out well after that scare. Small adjustments like that really show how much details matter in bbq.
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mason_reed475mo ago
My buddy's dad stores his wood for a full year before using it. That patience makes a huge difference in the burn. @tessaperry, checking for those end cracks is a solid tip, it's way more reliable than just going by feel.
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davis.xena6mo ago
Ugh, I learned the dry wood lesson the hard way after ruining a brisket with soggy chunks.
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harper_owens6mo ago
Glad your cook turned out well! Using dry wood is key, but remember that 'dry' can mean different things. Wood needs to be seasoned for months, not just left out for a few days. For instance, if you cut cherry wood this spring, it might still be too green even if it feels dry. Properly seasoned wood has cracks on the ends and a lighter weight. Sticking to fully seasoned chunks will give you cleaner smoke and better temp control every time.
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tessaperry6mo ago
No way, @harper_owens, you're saying cherry wood from spring is still green? I always assumed dry feeling meant it was seasoned. Now I'm gonna have to look for those end cracks like you said.
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