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Using all wood in a ceramic smoker
Posted on 8/19/17 at 9:31 am
Posted on 8/19/17 at 9:31 am
Since I only use wood in my stick smoker, I thought "why not" and tried all wood in my green egg without any lump charcoal. This did not turn out well. Food was cooked perfectly but had a bitter taste. Is this the result of "smoke overload?"
3
Posted on 8/19/17 at 9:37 am to Count Spatula
quote:
Since I only use wood in my stick smoker, I thought "why not" and tried all wood in my green egg without any lump charcoal. This did not turn out well. Food was cooked perfectly but had a bitter taste. Is this the result of "smoke overload?"
yep, especially with things like chicken. That's why hardwood charcoal works well as once you get it going and wait for the smoke to dissipate it burns clean.
Posted on 8/19/17 at 9:49 am to t00f
I've had my most success with a 70/30 mix of lump coal/wood chunks. I was just shocked how bitter the food was with wood only. I've been using straight wood on a stick smoker for over 10 years and it's always great.
Posted on 8/19/17 at 10:49 am to Count Spatula
Well you have that convection air and moisture in a kamados. Even if I use some wood chips with a turkey the smoke is dominant
Posted on 8/19/17 at 11:19 am to Count Spatula
I've thought about this as well but never actually tried it 
I go with a 70/30ish mix as well. I use chips and chunks..
I go with a 70/30ish mix as well. I use chips and chunks..
Posted on 8/19/17 at 12:21 pm to gmrkr5
Shite BurtReynolds told me that Ceramics dont produce enough smoke flavor.
Posted on 8/19/17 at 4:13 pm to Count Spatula
I don't measure but I'd estimate I use no more than 70 lump:30 wood in a BGE and no issues imparting a good smoke flavor.
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