Does adding wood chunks drop the temperature?

MrMista · December 2013

I have been attempting to smoke with pecan chunks. Last night I was roasting a chicken. I was shooting for 375 dome temp. The temperature was 375 with the platesetter and everything but the chicken in the grill. I then threw 1 chunk of pecan wood on top of the coals and shut the lid. The temperature then dropped to around 250 - 300 and just stayed there for the longest time. I would open the vents a whole lot and it just would not raise. The flash ruined the reading on the dome thermometer but it was around 300 in the picture and holding steady. I feel like the vents are really really open for it to be at 300.

I noticed that it quickly went up to 400 once I stopped seeing as much smoke, so I can only assume it has to do with adding wood chunks.

Keefer · December 2013

If I am preparing for a long cook - such as ribs or butts - I usually distribute the wood chunks throughout the lump before lighting the fire. For shorter cooks like chicken or steaks, I only put one or two chunks near the starting point of the fire. I think the most important thing is to wait until the temperature has stabilized for a while and the smoke lightens up / smells good before starting the cook.

caliking · December 2013

How big was the chunk? Did you soak it? I use dry chunks, and add them from the start. When the egg is up to temp, I add the meat.

MrMista · December 2013

I did not soak it this time. I have done that before and was having the temperature drop. I thought it was due to soaking but I saw the same thing with dry chunks. Maybe I should add it from the start but I only use 1 or 2 chunks, I feel like it would burn up by the time I actually added the food if I had them on the coals from the start.

Little Steven · December 2013

When you open the dome the thermo sensor cools off thus the perceived drop in temp. An egg full of burning lump at 375* is not going to cool off by dropping a chunk of wood in. A cold platesetter, a packer brisket or a couple of butts yes. Not wood IMHO

JerkChicken · December 2013

Little Steven said:

When you open the dome the thermo sensor cools off thus the perceived drop in temp. An egg full of burning lump at 375* is not going to cool off by dropping a chunk of wood in. A cold platesetter, a packer brisket or a couple of butts yes. Not wood IMHO

+1

Charlesmaneri · December 2013

Little Steven said:

When you open the dome the thermo sensor cools off thus the perceived drop in temp. An egg full of burning lump at 375* is not going to cool off by dropping a chunk of wood in. A cold platesetter, a packer brisket or a couple of butts yes. Not wood IMHO

+1 the only thing adding a chunk of wood will do is start smoke that all

SmokeyPitt · December 2013

I suppose if it was a big chunk and you threw it right on the fire, it might have smothered the fire and it took a while for the chunk to ignite. Just a theory. FWIW, if I decide to add last minute chunks I like to place them just beside the burning fire (not on).

Little Steven · December 2013

SmokeyPitt said:

I suppose if it was a big chunk and you threw it right on the fire, it might have smothered the fire and it took a while for the chunk to ignite. Just a theory. FWIW, if I decide to add last minute chunks I like to place them just beside the burning fire (not on).

Even still, it's like adding wood to an airtight stove.

MrMista · December 2013

Thanks for the input guys. Maybe I didn't wait long enough for the temperature to stabilize. I am going to try setting it next to the burning fire next time

It was a tiny chunk. I felt like a crazy person asking this question because it seems it seems like there is no possible way it could matter but I had similar results two times in a row.

Does adding wood chunks drop the temperature?

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