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Smoking with wood chunks
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Paulmattern
Posts: 3
Hi everybody! I just smoked baby backs for the first time on my large EGG. I soaked the hickory chunks and put them on the coals just prior to adding the indirect cooking deflector and the cooking grid. The chunks burnt out within a 1/2 hour, even though I had the cooking temperature set at 250. So I added some dry hickory and pecan chunks, feeding them through the cracks between the EGG wall and the indirect cooking deflector. If I want to maintain smoke for (up to) 3 hours, any tips on maintaining the smoke for that long of a period? If I need to add smoking chunks midway through the smoking process, are their any other options rather than removing the food from the grill and adding the chunks to the firebox? THANKS!
Comments
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No need to soak wood, and no need to maintain smoke for that long (unless cold smoking). Meat only absorbs smoke in the very early stages, while the surface temperature of the meat is low - I can't recall the temp at which this stops, but I believe @nolaegghead could tell you and possibly provide the exact chemical reaction.Large BGE & mini stepchild & a KJ Jr.The damp PNW
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BizGreenEgg said:No need to soak wood, and no need to maintain smoke for that long (unless cold smoking). Meat only absorbs smoke in the very early stages, while the surface temperature of the meat is low - I can't recall the temp at which this stops, but I believe @nolaegghead could tell you and possibly provide the exact chemical reaction.
but it is not associated with amount of smoke flavor
@Paulmattern just put the chips or chunks in the middle-ish of the egg, maybe slightly toward the back (if you find that your fire burns toward that direction). the fire tends to burn downward as it chases the incoming air, rather than upward and out. so just put extra chips/chinks where you think the fire will go. for me, that's in the center, up and down through the lump. i just jam it 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] -
BizGreenEgg said:Meat only absorbs smoke in the very early stages, while the surface temperature of the meat is low - I can't recall the temp at which this stops...
To the OP, I just throw a few unsoaked chunks in there after lighting and forget about it. I have never added more later on.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:
at which this stops...
This is incorrect. Food will take on additional smoke as long as there IS smoke. You're thinks of the smoke RING (which has nothing to do with smoke ). The temp you couldn't recall is 140°, by the way. But that's for the ring.
you never add wood? i toss stuff in the egg all the time. love extra smoke.
[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] -
If you want a longer smoke another option would be to use one A-Maze-Ing's products. They use pellets instead of chunks and the pellets burn for a longer time. 6-12 hours if memory serves me correct. Not chunks, but another option.EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
EggMcMic said:If you want a longer smoke another option would be to use one A-Maze-Ing's products. They use pellets instead of chunks and the pellets burn for a longer time. 6-12 hours if memory serves me correct. Not chunks, but another option.
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@Darby_Crenshaw I have used it to add smoke to a low and slow and I think it is a good addition to the smoke flavor. I was given one as a gift and was a little skeptical since I had used chunks before but it works well in my opinion. It helps I have a pellet grill as well so I have the pellets on hand...although I haven't used that grill since July when I got my LBGE!
EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
you never add wood? i toss stuff in the egg all the time. love extra smoke.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
EggMcMic said:@Darby_Crenshaw I have used it to add smoke to a low and slow and I think it is a good addition to the smoke flavor. I was given one as a gift and was a little skeptical since I had used chunks before but it works well in my opinion. It helps I have a pellet grill as well so I have the pellets on hand...although I haven't used that grill since July when I got my LBGE!
thanks
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Paulmattern said:The chunks burnt out within a 1/2 hour, even though I had the cooking temperature set at 250.Stillwater, MN
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its more likely the chunks are still burning slowly with a really clean looking smoke, you wont see much in a tight cooker like an egg but its stll there. smell the smoke and see if theres a camp fire like smell to it. metal cookers burn hotter in the pit, they leak, theres more air draw and thats why they look like they are smoking away.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Carolina Q said:
you never add wood? i toss stuff in the egg all the time. love extra smoke.
PREACH ON!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
What fishlessman said. In fact, most will recommend that you don't put your food on the egg until the billowing white smoke has cleared and you are left with a clear or pale blue smoke both for taste and possible health reasons. It sounds to me that what you viewed as the chunks being burnt out may have been the point in time when many recommend that the food is placed on the egg.Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
My Xl tends to burn down and towards the back. On my low and slows, I now bury chunks in the lump starting between the middle of the egg and front, and then continue to place several chunks going down through the lump towards the back. I light in one place between the middle of the lump and the front of the egg right above my first buried chunk. Put the platesetter in and let it all come up to temp. Right before placing the meat on, I put a large chunk of whatever wood I am using right on top of where the fire is. Push that chunk down into the charcoal to make sure it contacts the fire. Works for me and I get plenty of smoke flavor on my low and slows.XL BGE
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Thanks for all of the useful suggestions everyone! I used to have a Brinkmann offset smoker, so i was used to seeing visible smoke billowing out of the chimney. You're probably right about the absence of visible smoke meaning that the wood chunks have been reduced to charcoal, but it IS still wood, so the flavoring should still be going. This was my very first time using the EGG in the indirect mode and with smoking wood, so I'll chalk it up to inexperience, but I sure am glad that this forum exists so I can learn from the BGE veterans! Regardless, the ribs turned out AWESOME, and my girlfriend even went to far to call them the best ribs she's ever had!
Thanks again my new EGGhead friends! -
Here is a very good article form Amazing Ribs: http://amazingribs.com/tips_and_technique/zen_of_wood.html
Lititz, PA – XL BGE
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