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Started By
Message
When do you add your wood chips/chunks for a low and slow smoke?
Posted on 9/25/13 at 8:24 pm
Posted on 9/25/13 at 8:24 pm
I've had an egg for a couple months but have done mostly grilling and short cooks so far. I think I'm going to smoke a boston butt for pulled pork this weekend.
Is it better to put the chunks in the lump, or add them once the fire and temp is stabilized? I've tried it both ways with ribs and it seems like I lose a lot of smoke while waiting for the temp to stabilize by weaving it into the lump. But adding it on top of the coals seems to cause a spike in the temp and possibly "bad smoke" when I'm ready to put meat in.
I've tried to read as much as I could, but most everything I can find talks about temps, recipes, and length of cook....and not so much about the best way to start the fire. I can control the temp, but I'm not sure if I have the right kind of fire/smoke with the temp...if that makes sense. Any suggestions?
Is it better to put the chunks in the lump, or add them once the fire and temp is stabilized? I've tried it both ways with ribs and it seems like I lose a lot of smoke while waiting for the temp to stabilize by weaving it into the lump. But adding it on top of the coals seems to cause a spike in the temp and possibly "bad smoke" when I'm ready to put meat in.
I've tried to read as much as I could, but most everything I can find talks about temps, recipes, and length of cook....and not so much about the best way to start the fire. I can control the temp, but I'm not sure if I have the right kind of fire/smoke with the temp...if that makes sense. Any suggestions?
7
Posted on 9/25/13 at 8:46 pm to MOT
Amongst the coals and on top once you put your meat on. Not familiar with the Egg, I use a WSM, but your vent controls should contain heat spikes. Put your meat on cold for max smoke absorption.
Posted on 9/25/13 at 9:27 pm to MOT
MOT - hopefully some more experienced smokers will weigh in cause I'm interested as well.
I have a large BGE and have only done a handful of prolonged smokes. I'd give myself about a C+ avg - everything's been good but I think can do better. I don't have any problem with bad smoke or imparting a smoke flavor. Anyway, here's how I've done it:
1) Get my charcoals to a clean burn. Usually "stir" them 2X. Usually takes 15-20 min.
2) Adjust the vents to obtain desired temp
3) Add wood - typically chips for grilling and chunks for smoking
4) Quickly position the plate setter and then the grill (yep - lots of smoke to work through but only takes a couple of seconds)
5) Place meat on grill.
Hope this helps.
I have a large BGE and have only done a handful of prolonged smokes. I'd give myself about a C+ avg - everything's been good but I think can do better. I don't have any problem with bad smoke or imparting a smoke flavor. Anyway, here's how I've done it:
1) Get my charcoals to a clean burn. Usually "stir" them 2X. Usually takes 15-20 min.
2) Adjust the vents to obtain desired temp
3) Add wood - typically chips for grilling and chunks for smoking
4) Quickly position the plate setter and then the grill (yep - lots of smoke to work through but only takes a couple of seconds)
5) Place meat on grill.
Hope this helps.
Posted on 9/26/13 at 4:10 am to MOT
After you've lit your coals but before you put your meat on, if that makes any sense. I like to make sure the temp is stabilized before I put the meat on. Also, better to add a bunch of smoke at the beginning than the end because the meat doesn't absorb any more smoke after a certain point.
Posted on 9/26/13 at 8:28 am to MOT
Are you soaking your chips/chunks? If not, soak them in water before you use them. At least 30 mins, the longer the better. This will make them smolder slowly and not burn hot and cause your temp to spike. One or two chunks is plenty in a chamber as small as a big green egg. Chips, I usually throw in a handful at a time, 3 times in the first 3 hours. Chunks work better if a visual smoke ring is something that concerns you.
Posted on 9/26/13 at 10:43 am to MOT
I may be in the minority here, but I place a few large chunks at the bottom and smaller chunks throughout lump on top. This way my chunks smolder throughout the cook, and no adjustments or temperature spikes once I'm at the desired temperature..
Posted on 9/26/13 at 10:46 am to MOT
After you get it stabilized and just before you put the meat on. I also add some chunks through the two side gaps in the grating and push them into place with a steel rod as/if needed while cooking. I'm talking about the Egg specifically.
ETA: I almost exclusively use chunks not soaked in water. They smoke way way longer than chips so you don't lose smoke prematurely or need to add anything very often. The only time I use chips is if I run out of chunks in something or if it is a wood like Cherry that is a little harder to find chunks of.
ETA: I almost exclusively use chunks not soaked in water. They smoke way way longer than chips so you don't lose smoke prematurely or need to add anything very often. The only time I use chips is if I run out of chunks in something or if it is a wood like Cherry that is a little harder to find chunks of.
This post was edited on 9/26/13 at 10:52 am
Posted on 9/26/13 at 1:02 pm to MOT
quote:
I've tried to read as much as I could, but most everything I can find talks about temps, recipes, and length of cook....and not so much about the best way to start the fire. I can control the temp, but I'm not sure if I have the right kind of fire/smoke with the temp...if that makes sense. Any suggestions?
Primo Oval XL 6+ yrs, firebox divider, don't have to mess with plate setter, etc just start fire with electric starter for 8-minutes with lid open and intake vent wide open. Place cold seasoned meat on end away from fire, place two to three medium to large chunks directly in the fire and add some more lump on top. Shut lid and adjust vents to desired temp and smoke rolls for roughly an hour or more at 225, which is really all you need. Soaking chunks is not necessary, the wood will absorb very little moisture even if you soak it 3 hours or longer, chips are a waste of time unless you are using alder or similar to impart a light smoke to fish, etc. Lump varies a great deal, some needs to burn longer prior to placing meat in the smoker. For cooks over 3-hours I tend to mix low density lump with high density larger chunks, ie Royal Oak + Wicked Good, to maintain an even cook temp and longevity of the fire.
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