Smoke signals

Tripmaker

My firts butt turned out tender and easy to pull but lacked any smoke flavor or ring. Following the advice on here I waited till the charcoal quit smoking then added a chunk of hickory before setting up the egg for indirect cooking. I also had 2 more chunks mixed in with the lumps of charcoal. How much wood do you guys use?

Thanks
Jim

Zippylip

I put about 10 big chunks in plus a few smaller ones, the smaller ones smoke quickly & the bigger ones go for hours, you'll get much more flavor & ring this way - you should see smoke huff'n out of the top for a quite a few hours after putting the butt on

Austin Smoker

I think Zippy is probably right about your cook...of course "chunk" is not a real precise measurement.

For any low and slow, I will normally put in at least 6 fist size chunks of wood. Lacking smoke flavor in BBQ is a bummer, the smoke ring is secondary, or even optional as long as the flavor is what you're looking for. Good luck on the next one!!

Tripmaker

Yep sounds like I didn't put in enough wood chunks.