Smoke Question

lkapigian

New to the Egg. but a Weber Kettle Vet.............( My Weber's now patiently wait)........Question on Smoke Chips chunks or whatever.Though I have used them, I think I get plenty of flavor from a well seasoned rig without adding ........Does everybody "add" smoke, or only on certain cooks- 

Just curious as to what everyone else does- Add, or not.......Always, sometimes?

SGH

lkapigian
Good question. Depends on what im cooking and what im cooking on as everyone has a different tolerance for smoke.  On poultry i add a little or none as the lump will impart a certain amount of smoke. For fish same rule little or none except for salmon i like to add a little alder wood or use a cedar plank. Large meets i use oak or a 50/50 mix of oak and pecan.

SGH

I have no  idea why some of my post mess up like that. Any suggestions?

cortguitarman

Sometimes. I only add smoke on low and slows.

buzd504

It definitely depends on mood and what I'm cooking.

Steaks, and fast cooked beef, usually none.  Chicken, light fruitwood.  Slow cooked pork and beef, then heavier fruitwood.

ldavis5547

If you aren't adding smoke to steaks, you may want to reconsider. Personally, I bring my egg up to 350 and add 1 chunk of cherry or apple wood. What an amazing flavor it adds. It doesn't overpower, but enhances. I highly recommend it.