Ratio of Lump Charcoal to Wood Chunks

bogardner

I just bought my first egg late this summer and am still learning the ropes. I am hoping to cook my first brisket this weekend and I am wondering how much wood (hickory) to use in relation to the lump charcoal in order to get a real strong smokey flavor? I have done ribs and beer can chicken a couple times with maybe 2-3 chunks of wood and the rest lump charcoal and although they have come out very good, I would still like more of a smokey flavor. Any advice?

ribmaster

What is important is to have a chunk smoking at all times. Mix them in from top to bottom and edge to center. Some people swirl chip from th center out. You can get too much smoke.  Be carefull.

SMITTYtheSMOKER

We use 2 chunks (1 Hickory-1Cherry) on our brisket cooks.  Hickory gives us the smoke flavor we like and the cherry enhances the color of the smoke ring.  We also put a cold brisket on the Egg as this also helps with the smoke ring.   Good luck.

Shawn

Instead of just soaking your wood chunks or chips in water. Try soaking them in apple juice, lemond juice, wine, whyskey, soda,etc... The stronger the flavour of the liquid being used the less long it has to soak. I usually soak my stuff for one hour to six hour deppending on the strenght of the flavour being used.

LDD

I usually do what you mentioned.. a couple of chunks.