Wood...Where to put it?!
- Thread starter M Beutler
- Start date
Jack Bordeaux
TVWBB Super Fan
I place it on top, kind of pressed into the charcoal. This way, I can tend it and turn it over, which sort of re-ignites it and produces more smoke.
Alan F
TVWBB Pro
The placement of wood is confusing IMO.
Why do many say to put the wood along the outer rim? Wouldn't the smoke start fairly late?
What is the best way to guarantee consistent smoke. To me, a novice, it seems like placing the hot coals in the center and a line of chunks from the center to the rim would generate smoke consistently.
Why do many say to put the wood along the outer rim? Wouldn't the smoke start fairly late?
What is the best way to guarantee consistent smoke. To me, a novice, it seems like placing the hot coals in the center and a line of chunks from the center to the rim would generate smoke consistently.
timothy
TVWBB 1-Star Olympian
On top of the un-lit then dump the lit on top.
I don't do overnighters (low&slow) so maybe that's why some bury wood.
This was for a coupla HH butts, I like to pour on the smoke-wood at the beginning.
Wood on top. http://www.flickr.com/photos/5...hotostream/lightbox/
Lit on top. http://www.flickr.com/photos/5...hotostream/lightbox/
Tim
I don't do overnighters (low&slow) so maybe that's why some bury wood.
This was for a coupla HH butts, I like to pour on the smoke-wood at the beginning.
Wood on top. http://www.flickr.com/photos/5...hotostream/lightbox/
Lit on top. http://www.flickr.com/photos/5...hotostream/lightbox/
Tim
Tom (Gunner)
TVWBB Super Fan
On longer cooks (8-16 hours), I usually bury 3 or 4 chunks then put 3 or 4 on top and dump lit briqs on them. On shorter cooks (3-6 hours) I usually just put 4 chunks on top then dump lit briqs on them. I read somewhere on this site that if you bury the chunks you don't get billowing white smoke like you do when you have the chunks on top, you get the blue smoke which is supposed to be better? I have done both ways buried and on top and have never noticed the difference in flavor of either way...
I have tried a new technique recently and I have really liked the results.
I place 2-4 chunks (depending on size and type of wood) on top of coals, after adding the lit ones.
The change is, as I'm loading the basket with charcoal, I add 1/3 of the briquettes, then sprinkle wood "chips" of the same variety (or an accent flavor), then give the basket a little shake to distribute them randomly. Then add another 1/3 and add more chips. Top off and place chunks on top.
Right or wrong, I figure this produces a continuous release of wood smoke as it slowly burns through the fuel and hits the chips. My theory is, I can get more fuel and smoke, without having to bury larger chunks in the basket.
The chips can be had in several varieties at multiple locations. I've been able to find, hickory, apple, cherry, pecan, alder, and mesquite. Walmart, Bass Pro, Home Depot, Academy Sports. Not all at every location.
As I said, I've been really pleased with my last 2-3 smokes.
Warning: don't over do the chips, especially with a strong wood. Likely, I would not try this with mesquite.
I place 2-4 chunks (depending on size and type of wood) on top of coals, after adding the lit ones.
The change is, as I'm loading the basket with charcoal, I add 1/3 of the briquettes, then sprinkle wood "chips" of the same variety (or an accent flavor), then give the basket a little shake to distribute them randomly. Then add another 1/3 and add more chips. Top off and place chunks on top.
Right or wrong, I figure this produces a continuous release of wood smoke as it slowly burns through the fuel and hits the chips. My theory is, I can get more fuel and smoke, without having to bury larger chunks in the basket.
The chips can be had in several varieties at multiple locations. I've been able to find, hickory, apple, cherry, pecan, alder, and mesquite. Walmart, Bass Pro, Home Depot, Academy Sports. Not all at every location.
As I said, I've been really pleased with my last 2-3 smokes.
Warning: don't over do the chips, especially with a strong wood. Likely, I would not try this with mesquite.
Mike Hartwell
TVWBB Pro
The smoke particles are available to adhere to the meat while the wood is burning.
Whether this occurs at the beginning, or sometime during the cook matters little, imo.
Whether this occurs at the beginning, or sometime during the cook matters little, imo.
Russ Harris
TVWBB Super Fan
I put my wood right on top of the lit coals through the door - right after I put the meat on. I found my meat gets better smoke flavor that way. Everybody has their own method. I don't think there is a "right" or "wrong" way to do it. Just a matter of what works for you.