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re: When do you add your wood chips/chunks for a low and slow smoke?
Posted on 9/25/13 at 9:27 pm to MOT
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.
1
Posted on 9/25/13 at 10:12 pm to AlwysATgr
Thank you both for the feedback. I'll work a couple chunks into the lump and add the rest on top of the coals.
One follow up:
Do you leave the lid open during this time, or do you close it so it can establish its oxygen flow from the vents?
One follow up:
quote:
1) Get my charcoals to a clean burn. Usually "stir" them 2X. Usually takes 15-20 min.
Do you leave the lid open during this time, or do you close it so it can establish its oxygen flow from the vents?
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