Minor Question re: Adding Wood For Smoking

[BradNorthGA]

Interesting. Thanks for that!

[painter]

yup--that's my experience with a kamado

[BradNorthGA]

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

[Jim White]

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.

[Jim White]

+2 This is exactly what I do with my Kamado as well.

[bbqLuv]

". . . The Video I Watched Last," Ain't that the truth.

[drobinson003]

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.

[Mosca]

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.

[Oak Smoke]

+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.

[Old Glory]

Here is a video discussing it:

https://www.youtube.com/watch?v=azMY5lQtbmY

[DavidNorcross]

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.

[Loren]

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.

[willxfmr]

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.

[Texas Larry]

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.

[Attjack]

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.