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wood chips

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Large Marge
Large Marge Posts: 404
edited November -1 in EggHead Forum
Have a look at this one... This is after a 5.5hr rib cook at 225-250. Suggestions? Too much wood here or needs to be tighter around the center, or wood-chunk suggestions (where to place)? Thanks!

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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
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    How were your ribs? Nice and tasty? Then no issues.
    You have a very full fire box there. Your fire never got to all the chips. For what its worth, I do the spiral thing as directed in the BGE DVD. Sometimes, I don't burn all my chips either.
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  • Canugghead
    Canugghead Posts: 11,527
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    The other day I put in three half-fist sized chunks, at the end one of them was only partially charred. Perhaps wait till the fire is established, then easier to identify the 'hot' spots and put/bury the wood there?
    canuckland
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  • Buxwheat
    Buxwheat Posts: 727
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    My rib cook yesterday was about the same time/temp. This was the first long cook I have done that smoked (visibly) the entire time. I started my lump in 4 places w/ MAPP torch, then took my ash tool and spread the hot coals all around the firebox til it looked pretty uniformly distributed. Finally I added about 6 or so chunks of hickory about the size of walnuts or slightly bigger to the coals. I took the ash tool and my Wiggle Rod and pushed these chunks down into the coals, trying to cover them up the best I could w/ smoke billowing everywhere. I let all that fuel stabilize at 225-250° for about 30 min before adding ribs. Quick look at the lump this morning showed pretty uniform burn. Ribs turned out well.
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  • TXTriker
    TXTriker Posts: 1,177
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    Hi Ms. Marge. When I use chips, I have the same results. I do, now that I can get them, use fist size chunks and I'm still using the three I started several weeks ago. Of course, I haven't done any over nighters lately but I don't burn them up at once either. I also don't always put them in.
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  • Large Marge
    Large Marge Posts: 404
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    Thanks-- great detail and will try this. My problem seems to be the way I start my fires-- I build a center spot with a firestarter stick and over time add more lump, which creates a great center hot spot but that would explain why only the center wood smokes over a long slow cook. Nice advice!!
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