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When to add smoking chunks

Hoops10
Hoops10 Posts: 35
in EggHead Forum
Quick question as I know a lot of you are prepping cooks for today (the 4th) :)  I am using a Flameboss 400 as well.  Once I get the Egg lit and steady at my cooking temps for my ribs (I'm thinking 250*), and before I put my meat on, is this the time to add the Applewood chunks to the coals?  

If I add the Applewood chunks while the Egg is getting to temp, I am afraid I will burn them all off or waste that good smoke.  Thanks and happy smoking today.
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Comments

  • 1voyager
    1voyager Posts: 1,161
    I mix the chunks throughout the lump. 
    Large Egg, PGS A40 gasser.
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  • 1911Man
    1911Man Posts: 366
    I add the wood chunks right before I put what I'm smoking/cooking on the egg. I'm also using a Woo ring (with stone) which helps keep things under control.
    I know some people mix the wood in with the charcoal, but I've not [yet] tried that. I want to make sure I get the smoke into the meat at the start. Of course, with what I add, I get more than enough smoke time for what I'm cooking.
    YMMV. Try the different methods and pick the one that works best for you. Just know what this is not a true/false type thing. ;)
    Large BGE with CGS Woo Ring, stone with stainless pan, Smokeware chimney cap, Kick Ash basket and Kick Ash can.
    Living free in the 603 (Pelham).
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    I've always just scattered chunks throughout the lump before lighting and have been pleased with the smoke.
    Stillwater, MN
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  • Hoops10
    Hoops10 Posts: 35
    Awesome, i got the egg up to temp, going to let the Flameboss gets it nice and steady and then going to add chunks. Appreciate all the info
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  • wardo
    wardo Posts: 398
    I add wood when the lump is almost up to temp and then add the food when the smoke turns blue or the smell starts to improve
    NC - LBGE
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  • SciAggie
    SciAggie Posts: 6,481
    I always mix wood with the lump. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Hoops10
    Hoops10 Posts: 35
    If you guys are mixing wood with the lump, I take it you are burying some of the wood? If so, how do you know of and when the wood will catch and give you the good smoke?
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  • lousubcap
    lousubcap Posts: 36,806
    I add the chunks with the lump and try to follow the general burn pattern of the BGE. Before you load more lump for a follow-on cook, take a look and see where the fire traveled on the prior L&S.  It will likely approximate that pattern again.  I also load one last chunk before installing the platesetter and make sure it is a small distance from the fire.  Once the temp is stable-load the protein and away you go.  FWIW-
    Happy Birthday USA!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • 1voyager
    1voyager Posts: 1,161
    edited July 2019
    @Hoops10 - It's from a lot of experimentation. l started with just putting chunks on top but I didn't get the smoke that I was looking for. Then I tried Harry Soo's method of putting the chunks at the bottom. Better results but not quite what I wanted. That's when I started to mix the chunks throughout. Perfect for my taste. 

    I can't tell you when the wood catches but it seems as if it's burning the entire time based upon the great smoke aroma during the cook. 
    Large Egg, PGS A40 gasser.
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  • wardo
    wardo Posts: 398
    1voyager said:
    @Hoops10 - It's from a lot of experimentation. l started with just putting chunks on top but I didn't get the smoke that I was looking for. Then I tried Harry Soo's method of putting the chunks at the bottom. Better results but not quite what I wanted. That's when I started to mix the chunks throughout. Perfect for my taste. 

    I can't tell you when the wood catches but it seems as if it's burning the entire time based upon the great smoke aroma during the cook. 
    Do you get a lot of that putrid white smoke with that method?  I'm sure I can improve my smoke method.
    NC - LBGE
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  • 1voyager
    1voyager Posts: 1,161
    @wardo - No putrid white smoke. 
    Large Egg, PGS A40 gasser.
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  • 1911Man
    1911Man Posts: 366
    No 'putrid' smoke of any color for me... Of course, I only use apple, black cherry and sugar maple woods. Perfect for everything I smoke/cook on my BGE. I use it for beef, poultry, pork, even kielbasa.
    I smoke beef to use in chili. Probably going to get some to do next weekend since I'm on the last container of the last batch (from the freezer). I smoke the beef (cut into large sections) and then grind it up after it cools enough. Gives the chili a nice smoke flavor to it that's hard to beat. :)
    Large BGE with CGS Woo Ring, stone with stainless pan, Smokeware chimney cap, Kick Ash basket and Kick Ash can.
    Living free in the 603 (Pelham).
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