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Placement of wood chunks
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Arkysmokin
Posts: 124
I know this has been discussed multiple times I'm sure but how would you recommend placement of wood chunks in your Egg to get a consistent smoke? I'm currently cooking a pork shoulder and I had good smoke at 250 for about 3hrs and it stopped. I had placed 5 chunks on the bottom, poured coal over it and then placed 5 more on top. It didn't seem to burn enough to reach the other chunks of wood. I bumped the temp at 170 to push through the stall, went to the store and when I got back my temp was 300 and I have smoke again. Suggestions would be appreciated.
Live in Austin/From Arkansas
XL BGE
Comments
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put wood chunks in fire.
I use small to med size chips and or chunks and I place them in a ring around where I start the fire. (1/2 weber chimney red hot in the bottom center of the firebox. then fill up the firebox and then place the chips/chunks in a ring around that fire (and push them down to where the fire is as I do fill the fb.)
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10 chunks is way too much, IMO. you need about three 1/2 fist size for a long cook. Mix them thru the lump. With a Weber you are looking for those wisps of smoke to tell you smoke is happening, in a kamado you can smell smoke, but you do not have to see it. often called clear smoke. The airflow is so restricted a little smoke goes a long way.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thank you both. I thought 10 was to much also but I assumed since I couldn't see it that it wasn't happening so I over indulged. I know they say food can only take so much smoke.
Live in Austin/From Arkansas
XL BGE
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bury the chunks as suggested but also put one or two right on the fire when you load up the meat. '
twww.ceramicgrillstore.com ACGP, Inc. -
Arkysmokin said:I know they say food can only take so much smoke.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Arkysmokin said:Thank you both. I thought 10 was to much also but I assumed since I couldn't see it that it wasn't happening so I over indulged. I know they say food can only take so much smoke.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
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