Fundamentals of Smoke

Rule of Thumb

      • 1 chunk for poultry and fish because they absor smoke at a higher rate than beef or pork
      • 2-4 chunks for cuts of meat that are larger than 6 pounds (such as butts, brisket, ribs)

Preference and experience should guide you when adding smoke to your firebox. The secret to successful smoking is remembering that less is more. Too much smoking may give your food a bitter, acrid taste. Different types of wood produce diferent aromas and taste or flavor intensities. High-intensity woods, like hickory and mesquite, make a natural pairing for beef, while light-intensity fruitwoods bring out the sweetness of pork.