Need a quick answer...

[ChrisV]

I'm getting ready to do some ribs on a Weber EP-330 and would like to add some smoke. I have some Pecan wood chunks (not chips) but no smoker box. Would I be better off...

1. Laying the chunks straight on the flavorizer bars?

or

2. Wrapping the chunks in an Aluminum foil pouch (with a few holes pocked in it) and laying that on the FB's?

With either method, I assume I should soak them first?

Thanks

 

[Eric S.]

Unwrapped chunks tend to catch fire easily. No need to soak.

 

[Jim Lampe]

I would:
Lay the chunks straight on the flavorizer bars

keep the flame LOW

 

[JRAiona]

I agree with Jim.

 

[Jim Lampe]

I would:
Lay the chunks straight on the flavorizer bars

keep the flame LOW

I've done this many many years ago. I used longer pieces of wood (5" x about 1 to 1½" chunks).

 

[ChrisV]

I would:
Lay the chunks straight on the flavorizer bars

keep the flame LOW

I plan to only light the left burner and keep it on it's lowest setting would should net me ~250deg temps. So no need to soak, just watch for burning (i.e. flames)? Cool - thanks

 

[Jim Lampe]

it should not flame up at all...

 

[Rich Dahl]

What Jim said, I have a E320 and have used that method and have had zero problems.

 

[ChrisV]

Cook is still going but past the smoke stage. I used 3 decent size chunks and laid them down between 2 of the FB's (the left one being over the active burner). 2 of them smoked as expected but I'm guessing one caught fire because during one of my 1/2h checks, I saw the the middle chunk was nothing but ashes on the bottom of the grill. The other 2 were still there and smoking.