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long-smoke strategies

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biggreenmatt
biggreenmatt Posts: 67
in EggHead Forum
Hi there, all! Having a consistent issue with my Large BGE on long smokes, using wood chunks. Smokes like hell for the first hour or two, then it completely stops. Temp is solid at 225Fish, which means by the time the product comes off (9/10 times, it's brisket), but the level of smokiness isn't where I'd like it. Sure, I could just put more in over time, but with the plate setter and 10+ lbs of brisket on there! it's a pain in the ass- plus the added O2 while the lid is up raises the temp. Thoughts and suggestions welcome.
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  • biggreenmatt
    biggreenmatt Posts: 67
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    Also, I'm typing on my iPad; for some reason, the mobile version of the site doesn't like paragraphs, so it's not letting me add spaces in-between. Just saying!
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  • Shiff
    Shiff Posts: 1,835
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    Some people here will mix chunks in with the charcoal so it lights at different times during the cook.
    Large BGE
    Barry, Lancaster, PA
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited August 2014
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    What Shiff said. Personally, I don't worry too much about it.

    As for paragraphs, hit the return key twice so it looks right. The, on the blank line, type < BR > < BR > with no spaces. PITA but it works.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • freddyj
    freddyj Posts: 129
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    Even though you can't see it, you ARE getting wood smoke flavoring your cook. This is the best wood smoke to Q on.
    Kamado Joe Big Joe, Classic & Junior
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  • MeTed
    MeTed Posts: 800
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    clear smoke is the best smoke.
    Belleville, Michigan

    Just burnin lump in Sumpter
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