Garrett Rowe
TVWBB Member
My last few cooks, I have had little trouble maintaining proper cooking temps, and my meat has been tender and moist, but I have had no luck getting much smoke flavor to penetrate the meat. There has also been very little smoke ring to speak of. I am wary of using too much smoke wood because I don't want to overdo it. But lately I guess I've been underdoing it. Normally my fire-up technique has been:
1. Fill ring about 3/4 full of unlit Royal Oak lump
2. Light about half a chimney of my briqs of choice (Lately I've been using Humphrries Briqs)
3. spread lit briqs evenly over unlit coals
4. Once my cooker temp reaches 300-310 I add my meat and about 4-5 tennis ball sized chunks of smoke wood (or equivalent smaller pieces).
My smoke comes steadily (not too thick) for about 1-1.5 hours and then tapers off to a thin wispy smoke. I haven't been adding any more smoke wood after this because this seems to be the consensus amount most people on this site seem to have pretty good results with. If anyone sees anything in my technique that I need to alter please let me know. Maybe next time I'll just throw half a tree in the fire and see where that gets me /infopop/emoticons/icon_biggrin.gif
1. Fill ring about 3/4 full of unlit Royal Oak lump
2. Light about half a chimney of my briqs of choice (Lately I've been using Humphrries Briqs)
3. spread lit briqs evenly over unlit coals
4. Once my cooker temp reaches 300-310 I add my meat and about 4-5 tennis ball sized chunks of smoke wood (or equivalent smaller pieces).
My smoke comes steadily (not too thick) for about 1-1.5 hours and then tapers off to a thin wispy smoke. I haven't been adding any more smoke wood after this because this seems to be the consensus amount most people on this site seem to have pretty good results with. If anyone sees anything in my technique that I need to alter please let me know. Maybe next time I'll just throw half a tree in the fire and see where that gets me /infopop/emoticons/icon_biggrin.gif