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Advice on how to get more smoke out of the egg

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BigGreenVOL
BigGreenVOL Posts: 81
in EggHead Forum
I can't ever get the desired smoke I'm looking for regardless it seems of how many chunks of wood I use. I really only use apple or cherry, I can't find oak anywhere. I do not like mesquite or hickory. 

Should I not use the plate setter? I'm at a loss. Is a real heavy smoke not possible? Help thanks
Nashville, TN and huge Tennessee Vols fan
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    There are lots of places on the webz to order chunks. I have also seen it at home despot. 
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  • BigGreenVOL
    BigGreenVOL Posts: 81
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    theyolksonyou said:
    There are lots of places on the webz to order chunks. I have also seen it at home despot. 
    I'm not trying to find wood I'm saying I can't get enough  smoke no matter how much wood I use
    Nashville, TN and huge Tennessee Vols fan
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  • BigGreenVOL
    BigGreenVOL Posts: 81
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    Is there a specific way to put the wood or more effective way?
    Nashville, TN and huge Tennessee Vols fan
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Well apple and cherry are pretty mild, so I was trying to be helpful when you said you couldn't find oak. Carry on. 
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  • BigGreenVOL
    BigGreenVOL Posts: 81
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    theyolksonyou said:
    Well apple and cherry are pretty mild, so I was trying to be helpful when you said you couldn't find oak. Carry on. 
    My reading comprehension is no where, I apologize. I've never seen oak at home depot, at least the one by my house. Would somewhere like ace hardware carry it? If not, know a good website you've dealt with bedore?
    Nashville, TN and huge Tennessee Vols fan
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  • nolaegghead
    nolaegghead Posts: 42,102
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    BigGreenVOL said:
    Is there a specific way to put the wood or more effective way?
    The wood should be mixed evenly throughout the lump.  Add more wood.   If you find you're burning pure wood and it's not smokey enough, you're outta luck. ;)
    ______________________________________________
    I love lamp..
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  • KSwoll
    KSwoll Posts: 129
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    It might be the type of wood. I think the wood you are using has very subtle flavors when used. Might want to try different types of wood with different types of protein.
    XL, Large, Medium, and Mini Max
    Northern Virgina
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    Mix it in the middle, up and down in the column of lump. Spreading it out on top won't allow the fire to find much of it. 

    A 250 dome fire is pretty small and gentle. If you wanted billowing smoke you'd have to bump it a bit and do turbo cooks at 300 or more. 

    But you don't need billowing smoke really. Good blue smoke is enough usually. 
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • BigGreenVOL
    BigGreenVOL Posts: 81
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    nolaegghead said:
    BigGreenVOL said:
    Is there a specific way to put the wood or more effective way?
    The wood should be mixed evenly throughout the lump.  Add more wood.   If you find you're burning pure wood and it's not smokey enough, you're outta luck. ;)
    Ok i did not know mix it throughout the lump, thanks
    KSwoll said:
    It might be the type of wood. I think the wood you are using has very subtle flavors when used. Might want to try different types of wood with different types of protein.
    What should I use for chicken for chicken tonight iyo?
    Nashville, TN and huge Tennessee Vols fan
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  • BigGreenVOL
    BigGreenVOL Posts: 81
    edited August 2015
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    This thread once again confirms this is the greatest forum on all the internets

    Nashville, TN and huge Tennessee Vols fan
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  • ar15203
    ar15203 Posts: 86
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    These are two resources that I have used to help develop some smoke.

    http://amazingribs.com/tips_and_technique/zen_of_wood.html

    https://www.youtube.com/watch?v=rKvSJeosfYE



    XLBGE, Egging in NH
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  • jimithing
    jimithing Posts: 254
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    I agree with what @theyolksonyou is saying - apple and cherry just don't give much of a smoke flavor.  They're very mild woods.  Few things to consider:
    • Moisture content of the wood will have a large impact on how much smoke flavor it gives you.  If you use wood bought in bags at the store chances are its been sitting on a shelf or warehouse too long and it's lost all its moisture.  It burns real hot and doesn't put out much smoke.  Soaking it in water will do you no good.  You need to get a different wood source.  Check out Aaron Franklin's book for a more in dept explanation.
    • Find a source for Oak.  Check out craigslist, it's a good source for free/cheap wood.  You may have to let it sit and age a little while.
    • IMO you'll never get the same wood flavor on an egg as you do with an offset.  You have the egg using mostly charcoal with chunks of wood vs an offset that uses only wood for it's heat.  Of course the offset is going to go through more wood and it's going to impart more wood flavor.
    XL BGE
    Plano, TX
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  • Theophan
    Theophan Posts: 2,654
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    I used to mix wood throughout the lump, but I was always disappointed in how un-smoky my food was.  I tried chunks, I tried chips, I tried mixing both, but it wasn't as smoky as I wished.  These days I'm having much better luck doing this:
    • With no plate setter, no wood, light the fire, let it get up to temp and stable, and no white smoke.  Once it's ready to cook,
    • I add about 4 chunks of wood (I like hickory, but use what you like), placing them radially around the fire, so as the fire grows, they'll keep burning.  Add the plate setter, add the meat.  The temp gets back up to temp quickly, and I have had very good luck with nice smoke throughout most of the cook.

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  • HoustonEgger
    HoustonEgger Posts: 616
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    To add to what Theophan says - I add about 4-6 chunks of wood (I like hickory & mesquite), placing them radially around the fire. Then I place some chips wrapped in foil (with a few holes in the foil) on the center of the hot spot - so the cook gets some immediate smoke.

    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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  • stemc33
    stemc33 Posts: 3,567
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    @BigGreenVOL, what is the opinion of others you cook/egg for? Also, does your leftovers taste smokier the day after smoking? The reason I asked is mine always has a stronger smoke taste the day after and people I egg for often compliment the smoke flavoring when I taste little to none right after cooking. My theory is that after lighting and attended to the food and having my clothes and senses overloaded with thick smoke, the foods smoke flavor is mild. I can always taste a stronger smoke taste the following day. I think of it like people that have no clue they're choking out others when they wear too much perfume/cologne. To them they spray until they can smell what they think is an adequate amount not taking into account their senses have come accustomed to the perfume. Just a theory. Really have no clue. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Focker
    Focker Posts: 8,364
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    With such a small, slow burning fire in the egg, I have seen many unlit chunks of wood post cook.  

    Found some Chigger Creek(MO) chunks at a casino/liquor store in South Dakota. The owner is on a BBQ team and had lump, sauces, rubs, etc.  The chunks are much smaller, about a third of the standard fist size.  Great for the eggs.  Plus I don't have to worry about getting my hand stung by the saw cutting them.   

    The smaller chunks will spread better.  Have also went back to using chips on the Q cooks.  Those too, can be spread thoughout the lump.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • BigGreenVOL
    BigGreenVOL Posts: 81
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    stemc33 said:
    @BigGreenVOL, what is the opinion of others you cook/egg for? Also, does your leftovers taste smokier the day after smoking? The reason I asked is mine always has a stronger smoke taste the day after and people I egg for often compliment the smoke flavoring when I taste little to none right after cooking. My theory is that after lighting and attended to the food and having my clothes and senses overloaded with thick smoke, the foods smoke flavor is mild. I can always taste a stronger smoke taste the following day. I think of it like people that have no clue they're choking out others when they wear too much perfume/cologne. To them they spray until they can smell what they think is an adequate amount not taking into account their senses have come accustomed to the perfume. Just a theory. Really have no clue. 
    Everyone says the food is great but they're 25-30 year olds that have no idea how good great BBQ can be. It's personally frustrating after busting my ass for so many long cooks. And ya you definitely could be right about just be being around all the smoke all day
    Nashville, TN and huge Tennessee Vols fan
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  • MRbge
    MRbge Posts: 40
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    I have found Oak at Academy.
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  • Lit
    Lit Posts: 9,053
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    If you want a smoky flavor put some hickory in there. Oak is still a very mild smoke. Hickory isn't over powering like mesquite. 
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  • Holepuncher
    Holepuncher Posts: 388
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    I think Bass Pro at Opry Mills has oak sometimes, and as MRbge said.
    Hendersonville, TN.
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  • bill37
    bill37 Posts: 127
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    ACE has Oak. Chigger Creek stores their wood chunks is climate controled warehouse so their chunks do not dry out.
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  • Lit
    Lit Posts: 9,053
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    These ribs were cooked with 100% kiln dried wood no moisture at all. Smoke ring looks ok.
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