smoking question

smokesniffer

I am trying to figure out how you all smoke when grilling. I have a family in our neighbourhood who is using a gasser, when he is grilling, the aroma from the grill is so amazing. Not sure if it is some type of wood he is using, or if it is a marinate. You can see billows of smoke coming from his grill, and when the wind brings it down our way, it is very pleasant. I have used apple wood that I have cut down, used some mesquite, but it doesn't  smell anything like what is down the road.I would ask him, however, they are very to themselves and I don't feel comfortable asking them. A friend of mine is getting me some old wine barrel chunks to try. If anyone can enlighten me, I am all ears.

Cowdogs

It is probabaly not wood smoke you are smelling, but fat dripping onto the grills deflectors. 

The Cen-Tex Smoker

Smoke envy! Love it.

lousubcap

I am siding with Cowdogs here-In a previous life I was a gasser and I could not get a consistent smoke-used the heavy metal containers, aluminum foil pouches all with limited to no success.  Gasser cooking temps are too high-even when throttled down I did not have much luck.  That said, I'm sure I did not exhaust all options-

Now (also in another life I was a water gasser smoker) with the BGE, the level of visible smoke is much less since everything is in an oxygen deficient environment. If I want a lot of smoke flavor I load lots of chips (one handful I equate to about a chunk) throughout the lump load so wherever the fire travels there are chips.  Even with that, the quantity smoldering at any one time is quite small as is the fire size.  That's about all I can offer.  At the end of the day-you may want to ask-nothing to lose.

Doc_Eggerton

My elderly neighbor always says she can smell when I am using the Egg.  A couple of weeks ago a house burned down about a block away, and sent horrible smoke throughout the neighborhood.  We were in the front yard looking at the smoke, when she came out and asked what we were cooking.

I hope my stuff smells better :-)

boatbum

I thought was a thread about Cigars!

xraypat23

pretty sure they're using a smoke box

smokesniffer

Right now I have a pork butt on the egg. It has been going since last night a 10:30 Didn't put anything in the way of chips or chunks in, I can smell the paprika from the rub, but only if I get real close to the top vent and take a whiff. I have about 3 1/2 more hours to go. Debating if I should throw in some apple wood chunks now. I am wondering if it is to late in the cook to worry about smoke.

I was just trying to find a way to enhance the BBQ aroma.

@ lousubcapI won't be asking these fine folks, they have a reputation, if you know what I mean. Better to just leave em alone.

The Cen-Tex Smoker

Go ahead and add it.

smokesniffer

smoke box I have, would it work on a grill set up indirectly? Would it not have to be right in the coals, and then you wouldn't get the consistent smoke, just when the lump underneath the box catches.

The Cen-Tex Smoker

no need for smoke box here. That's for gassers. Throw it on the lump

lousubcap

no need for smoke box here. That's for gassers. Throw it on the lump

+1 but Cen-Tex beat me to the draw-I actually tried a smoke box in the BGE one time and that experiment yielded nothing in terms of results.  Best to just use chips or chunks in the lump.

Stoater

My elderly neighbor always says she can smell when I am using the Egg.  A couple of weeks ago a house burned down about a block away, and sent horrible smoke throughout the neighborhood.  We were in the front yard looking at the smoke, when she came out and asked what we were cooking.

I hope my stuff smells better :-)

That is friggin hilarious  )

brentsee

Stand down wind and at a distance from your egg. The food, spices and smoke from it smell way better than any gasser.

 

Z_Eggineer

I find that my egg smells great when I control the fire correctly, but not as much when I pull a n00b move...

smokesniffer

Ok the results are in. Sorry for the delay, family gathering. The 8 pound butt was on the egg for 17 hours. I pulled it at 205. Nice bark, kept the fat cap on and rubbed it down with mustard and a rub. It turned out the best I done so far. Pulled apart beautifully. My wife came home to a nice meal. She loved and Kept saying "Oh My" Guess I did pretty good. Here are some pics to proof it happened:)

lousubcap

At the risk of asking the obvious-did it pass the smoke test by whatever metrics you choose to use??? And great cook BTW-