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Minor Question re: Adding Wood For Smoking

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  • BradNorthGA
    commented on 's reply
    Interesting. Thanks for that!

  • painter
    commented on 's reply
    yup--that's my experience with a kamado

  • BradNorthGA
    commented on 's reply
    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
    replied
    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

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  • Jim White
    commented on 's reply
    +2 This is exactly what I do with my Kamado as well.

  • bbqLuv
    commented on 's reply
    ". . . The Video I Watched Last," Ain't that the truth.

  • drobinson003
    replied
    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.

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  • Mosca
    replied
    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.

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  • Oak Smoke
    commented on 's reply
    +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
    replied
    Here is a video discussing it:

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

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  • DavidNorcross
    replied
    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.

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  • Loren
    replied
    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.

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  • willxfmr
    replied
    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.

    Leave a comment:


  • Texas Larry
    replied
    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.

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  • Attjack
    replied
    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.

    Leave a comment:

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