The Virtual Weber Bullet The Virtual Weber Bullet
TVWB Homepage TVWB Product Info TVWB Cooking Topics TVWB Operating Tips & Mods TVWB Videos TVWB Resources TVWB Shopping
Page 2 of 2 FirstFirst 12
Results 11 to 13 of 13

Thread: Wood chunk placement

  1. #11
    TVWBB Guru Bob Bass's Avatar
    Join Date
    Nov 2011
    Location
    Corona, CA
    Posts
    2,116
    Quote Originally Posted by Dustin Dorsey View Post
    ... That's overkill with Fruitawood. ...
    Totally agree !!!
    KCBS, SCA, Operation BBQ Relief

  2. #12
    TVWBB Fan
    Join Date
    Aug 2015
    Location
    United States
    Posts
    154
    I don't think it makes much, or any difference, I just usually put a chunk next to a live coal, and stagger the rest around the coal bed, sometimes I may nestle them down. I just throw my sticks I pick up under my hickory tree on top.
    If there was ever a difference I couldn't see it.

  3. #13
    TVWBB Fan
    Join Date
    Jan 2016
    Location
    Cleveland ohio
    Posts
    155
    I have had my 22.5 WSM for 3.5 years and have never buried wood. Smoke profile always cones out very mild (which I like & most others I cook for) I sold my 18.5 to a coworker and his 1st smoke was 2 brisket flats. After watching many videos he settled on Harry's method of burying chunks. His meat came out fantastic and the smoke profile was much heavier than what I usually get. Not too heavy or oversmoked, it just tasted more like an authentic wood fire. I will be trying it for sure on my next smoke.
    Btw I believe he used a small apple log in the middle and a few pecan chunks around the edge.

Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •