Tip for smoking wood chunks placement is a game changer

[hoovarmin]

I started watching a YouTube channel called SmokingDadBBQ when I got my Kamado Joe because he is the most watched when it comes to KJ. He gave a tip that I wish I'd tried long ago, and it's improved the flavor of my smoked foods tremendously. He places the smoking wood chunks in the charcoal basket first, and then loads all the charcoal on top of them. What happens is much like the KBQ phenomena, the smoke from the chunks has to pass through the burning coals before it can get to the food, which burns off more of the impurities. Using this method, the smoke I get is nearly invisible. Anyway, I thought that this has applications for most any cooker except for an offset, and wanted to share the tip.

[JimLinebarger]

I've been doing that in my kettle with the SNS. Haven't tried it with my PBC but it most like would do the same.

[hoovarmin]

I was thinking the same in my PBC and SNS.

[hoovarmin]

JimLinebarger I think with the PBC the way I've been doing it has been very effective. I place a wood chunk on the top of the coals in the chimney so it can start to burn. When you dump the coals, the lit coals are on top of the wood chunk, so you don't have to put it into the coal basket before lighting and you get smoke from the get go.

[Panhead John]

I’ve actually been doing that for the last year, when I got the Bronco. I’ve done it on my kettle with the SnS and the vortex. I don’t do it all the time, but maybe 50/50. I don’t actually do it for the reason you mentioned, but that’s good to know. I’ll probably start doing it all the time for slow cooks….thanks for posting that!

[smokin fool]

Will try that next cook.
Thank you

[Sid P]

Yep, I heard Harry Soo talk about, and I’ve done it that way ever since.

[Old Glory]

+1 Harry was where I picked it up as well

[Skip]

Great post hoovarmin. This brings to mind an old post from several years ago relating a similar effect using pellets in a CI pot in a Kamado if anyone wants to read about it. hoovarmin I'm not trying to high jack your thread...just adding some info if anyone is interested.

https://pitmaster.amazingribs.com/forum/charcoal-kamados/other-kamados-and-misc/183749-the-smoking-lamp-is-lit-smoke-em-if-you-ve-got-em-part-2

[hoovarmin]

Really great info, Skip!

[Oak Smoke]

That’s exactly what I thought of, a smoke pot. Part of the draw was you were supposed to be able to put what ever flavor wood pellets you wanted in it and get great clean smoke. It worked good for me with wood chunks, but wood pellets produced too much white smoke for me.

[RolfTaylor]

Yes, thanks for sharing that. Interesting concept and I have no doubt it works. But not enough room in my medium BGE. Not enough room for lump as it is !

[CHNeal]

I tried this years ago while doing slow long cooks with banked coals in the 22. What I found was my coals kept collapsing and rolling up to my drip pan and under my butts and brisket.
Now that I have an SNS I’ll be sure to give this another try.

[Mosca]

It works well in my BGE like that. But it can interrupt a snake or minion of charcoal briquettes; better to stay with wood chunks on top for those, IMO.

[jhapka]

What a coincidence I just remembered seeing a SNS Kamado video where putting the wood chunks below the charcoal was mentioned and I decided to try it on the pork shoulder I’m smoking today and noticed that the smoke was super clean

[hoovarmin]

That's awesome

[RonB]

Thanks - I'll give it a try too.

[klflowers]

I have done this in the wsm. It works great

[Rob whatever]

I use a stick burner but if I run with only clean, blue smoke there is a severe lack of the Smokey flavor we love. There has to be some dirty smoke for BBQ to have the great flavor we love. Otherwise, just stick the meat in the oven. My guess is that if you have some smoke flavor, you get some dirty smoke before it runs clean. That was my experience when I rocked a Weber.

rob

[hoovarmin]

Washblue if burying the wood beneath the charcoal is as complicated to you as Cottrell precipitators, then as we say here in the south, bless your heart.

[hoovarmin]

Rob whatever , If that's what you like, then more power to you. You may want to try smoking your meat with pine bark mulch and see if that tastes even better. Let us know if you try it.

[Washblue]

Had a difficult day, hoovarmin ?

[Texas Larry]

Yep, I followed his wood placement tip on my KJ. Love the results.

[FireMan]

Sid P & Old Glory mentioned Harry Soo. It was about 2 years ago he showed that he was doin it. What I have found is that those moments when you have the lid up, the chunks might set ablaze from gettin a breath of fresh air, not in this case with em buried in yer coal. Good move!