Smoke wood placement

Don't put any of the wood chunks in the center. Lump layer, then wood placed kinda like spokes pointing from center out to egg, but again, not in the center. Repeat with lump layer, wood chunks (not on top of previous wood layer - different spots), then lump layer.  Light it in the center.  Now, that's for a long low and slow cook, but gives you an idea.  And lastly, never throw food on until white smoke is gone, period.

Captainjimpark said:

 all
I've read the different ways you layer your wood chunks in the egg with the lump,my question is the chunks you put on top are you putting them on after the fire is stabilized or are you putting them on before you light the fire? 

Many thanks as this forum has been a huge tool for me

Incidentally, this forum also features huge tools - present company included. 

  

I kidd, I kidd. 

i use chunks, chips, pellets, and sometimes just hickory bark. sometimes buried before the fire, sometimes added after the eggs up to temp, sometimes added during the cook. i dont even worry if its dried or green.

I just chuck them in as the cook goes on

I get the fire going and everything ready, then I throw them in before I put the plate setter and meat in.  No real order to it, I just chuck them all over the top of the charcoal bed.

Standby the "you're wasting water" remarks, but I always soak the chunks first

The water doesn't penetrate them or make them last any longer, it just buys you 5-10 minutes so you're not getting a face full of smoke and burning all your smoking wood prior to closing the lid.  It usually takes me a few minutes to get the plate setter in, drip pan, meat arranged, probes in, cap on, etc.  If you have dry wood chunks sitting on top of hot charcoal with the lid open, they're going to love all the O2 and start burning.  If they're wet, then it's going to take a little while before they start burning.  So after I get the lid shut and the vents set, I start to see smoke in a few minutes.

Griffin said:

A picture is worth a thousand words. And then I'll generally toss one chunk right on top after lighting and wait for the heavy smoke to dissipate a bit before adding the meat

hahaha! You should send stike your Raichlen cookbooks for posting his  illustration without credit. @Griffin

@Griffin, I was just jerkin' yer chain. Figured you may not even have known who to credit. If he's around here these days, I haven't figured out his latest handle. But you're right, lot of newbs on here who have no clue who he is.

Carolina Q said:

@Griffin, I was just jerkin' yer chain. Figured you may not even have known who to credit. If he's around here these days, I haven't figured out his latest handle. But you're right, lot of newbs on here who have no clue who he is.

After reading this thread "http://eggheadforum.com/discussion/858629/bge-tree-rat-and-fancy-wine/p6", I would have liked being on the old forum if he was posting stuff like that. Funny and involved. Need to find more of his posts.