adding smoke

[John Heutz]

For "multiple meat" cooks, should I add more smoke wood once the second meat is added to the cooker? Want to do a brisket/spare rib combo cook and thought that by the time the ribs go on, some 2 hours later, they may only get a small amount of smoke as compared to a regular rib cook where the wood is added at the very beginning. Will adding more smoke wood be too much for the brisket? Any suggestions would be greatly appreciated.

 

[Bob T.]

I add more when I toss on the next batch of food.

 

[K_Jordan]

I agree with Bob.

 

[JimT]

I kind of wing it by ear. I always bury a few chunks of wood in charcoal when I'm filling the ring. In a case like yours, I would take a peek to see if the buried chunks have burned or not.

Whenever I add wood, I get that thick white smoke for a little while. Not good IMO, and it's pretty easy to over smoke ribs.

JimT

 

[Bob T.]

You can always stick 2-3 chunks in your chimney and burn them over 'til they are burning clean, then put them in the WSM.