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Extra smoke for a long cook?

Captainjimpark
Captainjimpark Posts: 299
in EggHead Forum
hello everyone 
just did a 10 pound pork butt roast,18 hours more or less at around 220,came out perfect except.
i would like the meat to be a little more smoky tasting.,I use good lump."the good one" and a couple handfuls of hickory chips,does anyone layer chips throughout the lump as they are puting it in? Or use a box with chips in there egg?  Thanks for any help!
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Comments

  • Scottborasjr
    Scottborasjr Posts: 3,494
    For a long cook chunks are preferable to chips in my book. If chips are all that available at the time then yes layering them through the lump should help.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,125
    I use 3 to 4 fist sized chuncks on long cooks.

    I would rather light a candle than curse your darkness.

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  • Hans61
    Hans61 Posts: 3,907
    try a mini hickory log!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Captainjimpark
    Captainjimpark Posts: 299
    I will try that ,thanks for the info!!
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  • NC_Egghead
    NC_Egghead Posts: 786
    I use fist sized chunks too. My favorite combination is oak, cherry, and hickory with a 2-1 ratio of oak and cherry to hickory. Embed them in the lump forming 2 circles with some along the outside and some toward the center. Be sure to have some at 12 o'clock too. Now as the fire burns from the center out toward the edges, you will always have smoke!
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Yes. Layer it in, toward the middle anove the grate
    [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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  • Captainjimpark
    Captainjimpark Posts: 299
    Thanks. All great advice.!!
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  • Theophan
    Theophan Posts: 2,656
    Also, many of us find the BGEs are less smoky when the fire is too cool, and that there's better smoke above 250°.  A handful of wood chips isn't anywhere near enough if you want a lot of smoky flavor.  I put 3-4 wood chunks radially around the fire on top, and @Darby_Crenshaw has convinced me that layering some deeper, again in the central part of the lump, is a good idea, too.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    ^what he said, re temps.

    i absolutely agree with the fact there's more smoke above 250. 

    i know i know i know... you can't always "see" good smoke.  but the extra draft and hotter fire at 275, even 300, will cause more smoke to kick in. 
    [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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