Tips for more smoke?

I do what both Darby and Theo suggests.  I agree the fire burns mostly down, but as it burns the lump sinks so any wood around it will fall into the fire.  It that picture as the lump in the column burns, the lump and anything around it moves falls to the open space like a drain.   If you put chunks way out to the sides they probably will not burn, except as mentioned the egg tends to be hotter in the back.  I find that if I put a chunk straight in the back up against the wall of the fire box it is always burned up after a long cook.  

I don't think it's desensitation as much as it is a small fire and limited airflow with chunks, praying to the fire gods a couple will catch.  I too, have struggled with this on the BGE.  

Switching to chips sprinkled throughout the lump did not help.  Smoke still cleared after 2 hrs, all that's burning I could see, is the lump.  This is not the traditional clear blue smoke you see off of other smokers with a larger fire and more airflow.  You can go to a local comp comparing pits, and see for yourself.  

Was chatting with a fellow egghead while cold smokin cheese last night about lack of BGE smoke and how sweet and wonderful the smoke smells off a cold smoke generator compared to egg smoke.  We can smell it in my front yard.  I wouldn't even know an egg is lit in the front.

We were kickin around setups with the Spider/AR to incorporate it under the drip pan to increase smoke in the BGE using amazn dust.  It's pretty tight in the large, with the firebox tapering, but possible with the spider/ar combo.  You wouldn't need chips or chunks in the lump at all.  We will be testing soon.

This might seem crazy, odd and/or stupid, but when you are done cooking, take a hot shower, wash all that smoke off of yourself, the steam will clean out your sinuses, put on clean clothes and you will be able to taste the smoke on your food a whole lot more.

Focker said:

I don't think it's desensitation as much as it is a small fire and limited airflow with chunks, praying to the fire gods a couple will catch.  I too, have struggled with this on the BGE.  

Switching to chips sprinkled throughout the lump did not help.  Smoke still cleared after 2 hrs, all that's burning I could see, is the lump.  This is not the traditional clear blue smoke you see off of other smokers with a larger fire and more airflow.  You can go to a local comp comparing pits, and see for yourself.  

Was chatting with a fellow egghead while cold smokin cheese last night about lack of BGE smoke and how sweet and wonderful the smoke smells off a cold smoke generator compared to egg smoke.  We can smell it in my front yard.  I wouldn't even know an egg is lit in the front.

We were kickin around setups with the Spider/AR to incorporate it under the drip pan to increase smoke in the BGE using amazn dust.  It's pretty tight in the large, with the firebox tapering, but possible with the spider/ar combo.  You wouldn't need chips or chunks in the lump at all.  We will be testing soon.

That's pretty interesting, because when I am smoking something on my Egg in my back yard the neighbors all seem to know and come to see what I am cooking.  I like the smoke flavor I get on my food and feel what I get is enough.  I have had BBQ that was to smokey and didn't care for it to much.

Ladeback69 said:

Focker said:

I don't think it's desensitation as much as it is a small fire and limited airflow with chunks, praying to the fire gods a couple will catch.  I too, have struggled with this on the BGE.  

Switching to chips sprinkled throughout the lump did not help.  Smoke still cleared after 2 hrs, all that's burning I could see, is the lump.  This is not the traditional clear blue smoke you see off of other smokers with a larger fire and more airflow.  You can go to a local comp comparing pits, and see for yourself.  

Was chatting with a fellow egghead while cold smokin cheese last night about lack of BGE smoke and how sweet and wonderful the smoke smells off a cold smoke generator compared to egg smoke.  We can smell it in my front yard.  I wouldn't even know an egg is lit in the front.

We were kickin around setups with the Spider/AR to incorporate it under the drip pan to increase smoke in the BGE using amazn dust.  It's pretty tight in the large, with the firebox tapering, but possible with the spider/ar combo.  You wouldn't need chips or chunks in the lump at all.  We will be testing soon.

That's pretty interesting, because when I am smoking something on my Egg in my back yard the neighbors all seem to know and come to see what I am cooking.  I like the smoke flavor I get on my food and feel what I get is enough.  I have had BBQ that was to smokey and didn't care for it to much.

3 hrs in to any egg cook, I cannot.

I can easily pick up the WSM "Q" smell throughout.

Cousins mentioned it first thing the other night, while rolling up on their bike.  

As mentioned, all personal preference.

billt01 said:

Darby_Crenshaw said:

busmania said:

my fire always burns straight down and to the back. If all the wood is on top of unlit lump, how is it burning to produce smoke?

That's where ou should put the wood. In the middle, up and down. 

Fire doesnt crawl around the top of the lump or the sides. 

People used to advocate putting wood on top in top in a spiral. Think about that for a second. Let me know when you are done laughing

imagine the area occupied by the fire grate extended up thru the lump. In that space is where moat of my chunks or chips are

Fire will crawl around the top and sides...it just depends on where/how you start your coals...

that's constrained.  of course fire will crawl around the fuel when trapped in a maze.

lighting on top of a pile of lump in the BGE almost always means (as in, i have never seen a case) that the fire will dive down into the pile and seek the incoming air.  it doesn't wander around the top

^that will work.

i was talking ablut a normal set up of piled lump and wood chips.  long ago people used to recommend laying the wood chunks in a spiral around the top of the lump.  as if the fire would faithfully follow it or something.

but yeah, any restricted path should work

one question... why delay smoke for an hour?

Darby_Crenshaw said:

^that will work.

i was talking ablut a normal set up of piled lump and wood chips.  long ago people used to recommend laying the wood chunks in a spiral around the top of the lump.  as if the fire would faithfully follow it or something.

but yeah, any restricted path should work

one question... why delay smoke for an hour?

@Darby_Crenshaw...just saw this....I do the same thing in my Gravity fed Stumps....I guess its personal preference on how the product turns out....I will "layer" lump and wood alternating for the first several hours until the pork butts or shoulders get to 160, after that I will wrap and just do charcoal as a heat source...I've done it both ways (all coal or all wood) but am partial to this method...