Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

adding wood when firebox full

MusicMan78
MusicMan78 Posts: 182
edited November -0001 in EggHead Forum
I am ready to place my wood (dry hickory chunks and soaked apple chip) to do a preburn before i put my brisket on. All the fire is under the coal...do I have to stir the pot to add the chunks or place on the top where theres no fire???
· Share on FacebookShare on Twitter

Comments

  • Cobra
    Cobra Posts: 110
    I usually put my chunks in a circular pattern on top of the charcoal. As the fire burns on it will get to the next chunk and add more smoke.

    That being said I start my fires from the top with a torch. If you start yours from the bottom, I think they would take a bit longer to smoke but the coals will reach the top of the pile eventually.
    · Share on FacebookShare on Twitter
  • BBQMaven
    BBQMaven Posts: 1,041
    If your looking for a heavier smoke flavor - add the wood to the fire as you put the meat on...
    If you want a milder smoke, put them on and let them burn clear...

    Another choice is to layer the chunks in the lump as pour in...

    Most here on the forum will tell you soaking your wood chunks is of no value with the Egg... they will have to steam the water out before they can produce smoke... there is not enough O2 for them to flame ...
    Kent Madison MS
    · Share on FacebookShare on Twitter

Categories