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Smoke signals

TripmakerTripmaker Posts: 124
edited 6:34AM in EggHead Forum
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

Comments

  • ZippylipZippylip Posts: 4,700
    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
    happy in the hut
    West Chester Pennsylvania
  • 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!!
  • Yep sounds like I didn't put in enough wood chunks.
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