need more smoke

Unknown

i have cooked 9 times with my new BGE, what is the best way to start the cooking with a lot of smoke, big, small, soaked, not soaked, contained, loose. i want the most smoke the 1st hour or two.

Fidel

henry cannon,[p]I generally use chunks, not chips. Dry, not soaked. I establish the fire and get to the desired temp, then add the chunks, let them smoke for 10 minutes or so, then add the meat.[p]If doing a long cook, I will mix some chips all throughout the lump - dry as well. A couple handfuls to a full load of lump usually does it.

Unknown

henry cannon,Here is a summary of what I've heard. Use chunks, not chips. Soaking is to prolong the smoking. If you do use chips, soak them, and then arrange them in a spiral pattern from the center outward. Heating at the onset of the cook will open the pores of the meat so that it will accept the smoke. Smoke does not penetrate the meat very far. Charcoal will impart a smokey taste even without chips or chunks. My experience is that the egg provides better smoking than the Weber or the Traeger Wood Pellet Grill.

Grandpas Grub

Fidel,[p]A couple of handfuls of chips is a lot of chips. The egg will infuse a lot more smoke than a water or gasser smoker.[p]If your lump is hot and fully fired that is all lit on the surface of your lump putting a couple of hands full of dry chips will create a smoke storm.[p]If your fire is in that state take some heavy foil and make a 'tub', several actually, put some chips and water in the 'tub' fold it over so the water doesn't leak out. Poke some holes in the top of those 'tubs' and place several on your lump holes up. Then put some dry chips and cook. The first dry chips will smoke first and as soon as the water drys out of the 'tubs' the holes will let the chips smoke a little slower.[p]Try to get chunks - it is easier and will smoke longer.[p]Good cookin.[p]Kent

stike

henry cannon,
more smoke at the beginning just means more wood in co9ntact with burning coals.[p]chips or chunks really make no difference. wood is wood. chips do not burst into flame and burn quickly in an egg because it is an airtight environment. soaking is used in drafty cookers to prevent the chips from outright burning, which they cannot do in the egg. i use chips because it's what i have on hand. guava chunks are my only real chunks. there's no diff.[p]in fact, i find a handful of chips mixed in among the coals yields the most smoke. chunks last longer, but there's a smaller surface area burning at any one time if you only use one or two big chunks.[p]avoid myths like the plague. smoke will flavor meat the excat same way whether it is at the beginning or end of the cook. meat doesn't absorb it (not past the first few microns of surface, anyway. the smoke rings forms early in the cook, if that's what you are after. keep the meat cooler before putting it on, because once the SURFACE of the met hits 140 or so, the ring stops forming. the flavor, however, does not stop. as long as there is smoke, there is smoke flavor. [p]