Wood question

KenfromMI

Using my BGE tonight for the first time as a smoker. Do you guys feel the amount of smoke wood is less than with other smokers you have used in the past due to the design and tight fit of the lid to base etc? I usually use a few fist size chunks in my WSM for L&S ribs  but seems like that would be too much in the egg for ribs. Also do you tend to use less going Turbo than L&S or the same?, Ken

grege345

For pork I tend to go 4 fist sized chunks buried in the lump. Pork and steak can handle the smoke better than poultry.

KenfromMI

I do 3 on pork butts and 2 on ribs. I've actually cut back on my smoke wood through the years instead of the opposite.

Skiddymarker

Son has WSM, he was amazed at the little amount of smoke wood the egg needs to get similar results. He was also surprised by the lack of visible smoke. I'd cut back one half initially, then adjust as needed.