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Can I put too much wood hunks in?

KjunbobKjunbob Posts: 81
in Pork
Tomorrow I will be doing a Pork Butt and will probably add some chunks of Apple Wood in with the charcoal.  But I am wondering, can I add too much??? I know that I need enough charcoal to sustain the cook, but it seems like the more apple chunks, the better... or am I missing something?

Thanks
Large Egg.  New Orleans Area

Comments

  • Photo EggPhoto Egg Posts: 7,905
    Yes, you can add to much wood. Unlike an offset smoker that has a continuous, small fire burning, the Egg relies on red hot lump for heat.
    Adding to much wood will only get you billowing, smoldering smoke. Not a clean burning wood smell. End product will have bitter wood burned taste.
    Thank you,
    Darian

    Galveston Texas
  • dmouratidmourati Posts: 363
    I'd start with four fist sized chunks distributed throughout the lump. Get your fire up to temp, let it ride and stabilize for an hour, then throw on the butt.
    Mountain View, CA
  • bikesAndBBQbikesAndBBQ Posts: 167
    This really comes down to preference. What is too much for some could be not enough for others. It is better to add not enough at first than too much. You can adjust as you learn. 
    Pittsburgh, PA. LBGE
  • DoubleEggerDoubleEgger Posts: 11,972
    dmourati said:
    I'd start with four fist sized chunks distributed throughout the lump. Get your fire up to temp, let it ride and stabilize for an hour, then throw on the butt.
    You have to take in consideration the size egg you are cooking on. Four fist sized chunks in a mini max is an entirely different story than four chunks in a XL. 
  • stompboxstompbox Posts: 721
    edited May 1
    Wood hunks?


  • TEXASBGE2018TEXASBGE2018 Posts: 634
    Just this past weekend I put 3 Fist sized hickory chunks to cook a pork butt on my large egg and the smoke flavor was pretty minimal. I would say the stronger and denser the wood the less to use. In my circumstance I could have put on a couple more and probably been happy. If it had been Pecan or Mesquite chunks 3 might have been over kill.  In general apple wood is extremely faint smoke.  Strength from lightest to most pungent would be about the following (Apple, Cherry, Oak, Hickory, Post Oak, Pecan, Mesquite) The amount of bark on the wood chunks will also have an impact. Less bark for less smoke.

    Dallas Area, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • KjunbobKjunbob Posts: 81
    Thanks for all of the comments.  I am using a Large Egg, and have a 9 pound Butt... so I think that I will put in about 4 fist sized pieces and place them throughout the fuel....  Any other comments?
    Large Egg.  New Orleans Area
  • Hans61Hans61 Posts: 3,412
    Well, you can get into whether to wrap or not, what to wrap with, (foil or butcher paper) and hot and fast versus low and slow but you’ll get a myriad of answers 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • KjunbobKjunbob Posts: 81
    Do you mean to wrap the Apple Chunks?  Never thought of that... It would seem that that would hinder the smoke?

    Large Egg.  New Orleans Area
  • TEXASBGE2018TEXASBGE2018 Posts: 634
    No @Hans61 means wrapping the meat.

    Dallas Area, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • jeffwitjeffwit Posts: 1,143
    stompbox said:
    Wood hunks?


    You may want to clear your search history...
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 4 dogs, five cats. One overworked vacuum cleaner.
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