This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Minor Question re: Adding Wood For Smoking

  • Filter
  • Time
  • Show
Clear All
new posts

    Minor Question re: Adding Wood For Smoking

    This ain't a terribly important matter but the curiosity is killing me. I am smoking ribs tomorrow, and usually I get the lump charcoal lit then throw the wood chunks on top. That's what I see in pretty much every video I watch as well. But the other day I was watching a guy doing a BGE video and he did this:

    First he filled it up halfway with charcoal, added wood, filled it up the rest of the way, then added more wood on top. Is there anything to this? That video was the first time I had seen somebody do it, and he didn't state a reason for it. Just wondering

    It is something you will experiment with. I have wood for my smokers and small branches for my Vision grill. If you are going for a very long cook, overloading with wood and charcoal is OK. It can impede air flow at best and at worst, could cost you to get way too hot. Wood chunks are nice because they are devoid of bark and you get a cleaner fire. When you watch your cooker, you will see period in which it appears smokey and other times in which it looks really clean. I would start with charcoal and some lumps. Do not overshoot the desired temp. Watch the smoke. It will likely be thicker at the beginning and light at the end. Determine if you achieved the smoke profile you wanted and experiment with the different techniques see/read about.
    Last edited by tbob4; December 19, 2020, 08:42 PM.


      Yeah, people will swear by both which means they’re both right and wrong. I recommend trying it both ways over time and do what you think is best. Me? I just throw it in top of the lit charcoal (hottest part) and let it catch a bit, and close down lid. Then make sure you get good smoke coming out of top, and smoke on!


        I light the kamado in the center and space wood around the epicenter at staggered intervals but not on top of the lit charcoal. As the fire spreads during the cook I'm hoping one chunk at a time ignites for an even smoke. I have not tried mixing the wood throughout the charcoal very often. I feel like putting it on the surface is more predicable and easier to strategically place.


        • Oak Smoke
          Oak Smoke commented
          Editing a comment
          +1 I place mine around the the hot center. In a very short time I have that thin blue smoke we all love. As Attjack notes the chunks don't all seem to catch at once, giving you a longer time with good smoke on your food. The other method may work just fine, but I know this one does.

        • Jim White
          Jim White commented
          Editing a comment
          +2 This is exactly what I do with my Kamado as well.

        • painter
          painter commented
          Editing a comment
          yup--that's my experience with a kamado

        Doesn’t hurt to try different ways. This week I put several big applewood chunks underneath the lump charcoal in my Kamado for a four hour cook. Seemed to provide pretty good clean smoke for most of the cook. Just thought I would try it.


          Harry Soo swears the wood has to go under the charcoal. I've seen a lot of other top competitors put the wood on top of the charcoal. My thought is, if one way was really superior to the other, then there would only be one way. For me, it usually comes down to who's video I watched last. Then I do it like they did.


          • bbqLuv
            bbqLuv commented
            Editing a comment
            ". . . The Video I Watched Last," Ain't that the truth.

          Depends, for me, on how big the chunks are; if they are of a more robust size, I might bury them a bit to keep the level of charcoal evenish (it's a worthless visual thing I like) and to help keep them from smoldering. But small chunks I usually just poke around the charcoal a bit until I find a nice spot in the SNS to drop them so they burn clean.


            Yeah, I do not think there is a better way on this one. For me, I always place the chunks on top but like others have said, it is hard to disagree with Harry Soo, so I think whatever method works best for you.


              Here is a video discussing it:



              • BradNorthGA
                BradNorthGA commented
                Editing a comment
                Interesting. Thanks for that!

              I’ve tried many different ways. In the end, I don’t think it matters, the food tastes the same. Do the one that’s easiest for you.


                Prefer wood on top, but probably makes little difference. However, I avoid using lump because it's inconsistent and burns faster than briquettes. That's what Meathead says, and after using both I agree.


                • BradNorthGA
                  BradNorthGA commented
                  Editing a comment
                  Is it OK to use briquette on BGE? I was always under the impression that you really needed to go with lump for that specific equipment

                Illustrating what we are talking about above in @Attjack's comment, here's a picture from my last brisket cook. Those are mesquite chunks spread around the Tumbleweed fire starter in the center of my Kamado with lump charcoal. I've also gone to putting the meat on and closing up the Kamado after only about 10-15 minutes (when the Tumbleweed has burned pretty completely) and letting my controller fan finish getting the cooker up to temp so that the meat gets plenty of smoke time at low temperature for maximum smoke flavor.

                Click image for larger version

Name:	2020-12-13 09.01.45.jpg
Views:	161
Size:	199.5 KB
ID:	959511



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                The Pit Barrel Cooker May Be Too Easy

                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker

                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                Click here to read ourcompletereview

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order

                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                Click here to read our detailedreview

                The Good-One Is A Superb Grill And A Superb Smoker All In One

                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read ourcomplete review