Using wood chunks for first time

[MyLeakyBucket]

I'm getting my first box of wood chunks from Paul Goulden for this weekend. Looking forward to first time using wood chunks rather than chips.

Any advice on how many first-sized chunks would be needed for a low/slow cook for pork ribs (so, c.4-5 hours) to avoid over-smoking? Also, is is easy to over-smoke with oak (in which case is it worth starting with cherry or apple)?

Was planning to ask whether to soak the chunks but a few youtube videos provided a convincing case that this is a waste of time.

[derekmiller]

Definitely don't soak, they will not draw in the water.
I tend to use 4-6 fist size chunks, only in the first 4 hrs. But again this is down to you to try out and see how much smoke you like. Its easy to over do it and you cant take it away. Start with perhaps 2-3 and see how you feel.

This was the latest post on using wood.
viewtopic.php?f=18&t=5024

[YetiDave]

I think over-smoked is very subjective, so long as you've got the fire burning right you can get away with lots and lots of smoke. I'd estimate 1 chunk for every hour

[RobinC]

Would agree with Derek. Smoke tastes are very much a personal preference but I think it is better to be undersmoked on your first cook rather than over smoked. Generally you don't want to see much in the way of smoke coming out of your cooker unless you are just doing a short burst.

[keith157]

I use 2-3 chunks and smoke flavour is a VERY personal taste. It is easy to overdo it on the first cook or two and starting off mild then getting progressively stronger is far better than an overdose which puts family & friends off.

[Scantily]

For big cuts of pork or brisket I'll use 4-5 fist size chunks, chicken around 2 and ribs 3-4. But I do like a lot of smoke flavour on my meats.

[MyLeakyBucket]

Thanks for the advice. Used three chunks of oak today for pork ribs. Definitely enough smoke, and was good to get a more constant smoke than I was getting with chips, where felt like I was constantly topping them up.