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First cook, no smoky flavor

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CJATE
CJATE Posts: 12
edited November -1 in EggHead Forum
I do a lot of out door cooking and this thing is fantastic, I’m excited to have added it to my arsenal.

For it’s maiden voyage, I loaded up the bottom with lump coal, lit it, opened all the vents to full blast, and grilled a couple of steaks. They were good, but not perfect, however I did not expect them to be, I was however impressed with the efficiency of this thing, and look forward to learning the adjusted cook times… it was around 650 for that cook.

I then choked down the air flow; dropped in 2 hands full’s of wet wood chips, the plate setter and put on a chicken and rack of ribs prepared the way I normally would. 5 hr latter at 250 (and only a few vent adjustments) I was done. The chicken was a touch over done but not dry and the ribs were perfect.

However there was no Smokey flavor, it was as if I had cooked them in the oven.

I assume that my mistake was grilling prior to smoking? That my wood chips went up in no time and offered little flavor.

Should I have used more chips?
Am I to add chips ever hr or so for the first few hrs?
Should I use chunks not chips?

Thoughts?
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Comments

  • Little Steven
    Little Steven Posts: 28,817
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    CJATE,

    Yes the chips probably burned before the temp came down. I believe most here use chunks and for long smokes mix the chunks in the lump. You can really overpower with the smoke in the egg.

    Steve

    Steve 

    Caledon, ON

     

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  • CaptainJimmy
    CaptainJimmy Posts: 158
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    i use no more than 2-3 fist sized chunks... chips just burn right up.
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  • skihorn
    skihorn Posts: 600
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    I use both chips and chunks and have never had a problem with either. However, I don't add chips until right before I put the meat on. I never add during the cook. If you spread the chips throughout the lump it will smoke longer. But it doesn't have to smoke the whole time. I believe the meat generally absorbs the most smoke when it is still a low temp.

    Also, you may prefer a stronger flavor of wood. Here is a list off the top of my head from strong to mild.

    hickory or mesquite - steaks, burgers, briskets

    pecan - chicken or turkey

    Jack Daniels barrel chips - prime rib

    alder - fish

    apple - often mix in with pecan for poultry

    cherry - pizzas, breads

    maple - desserts

    Freddie
    League City, TX
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  • RVH
    RVH Posts: 523
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    I use chips if the cook will be a short grilling exercise. Several chunks are always used for low-n-slow cooks. Neither type is ever soaked prior to using. Both go on right before the food.
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