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Smoker box use?

I constantly feel like I'm the one asking a subtraction question in a calculus class.  Pardon me if I'm dumbing the discussion down, but...

Does anyone use a smoker box?  I've seen several recipes online that call for one, but I've never tried it.  Typically I just soak wood chips, and place them directly on the hot coals before I put the meat on.  If I were to use a stainless steel smoker box, where would I place it? Directly on the coals as well?  Is it different if it's a cast iron box?

Any tips or pointers?  Any drawbacks or benefits?  I appreciate the help! 


LBGE since June 2012

Omaha, NE



  • Why worry with a box ? No Need to soak either , chips ,chunks whatever you wish to use.
    Ova B.
    Fulton MO
  • I don't know what you red fans do, but here in GO BLUE country, we mix the dry wood with the lump and that gives us SMOKE throughout the cook without steam.  Try to remember that.   


    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • nolaeggheadnolaegghead Posts: 13,426
    edited November 2012
    people use smoker boxes with sawdust or pellets for cold smoking in their eggs.  Like this:
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Don't need to soak the wood. If you want long smoke, use chunks not chips. I wouldn't use a smoke box, it seems that is more for gassers.

    There was a post from one of the power posters (can't remember who, was it Nola or Cen Tex?) where they had a box with racks set off to the side and a hose (dryer vent maybe?) from the top of the Egg. Looked like a good idea for a cold smoke.
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