I like cutting my own smoking woods but dont always have time to baby sit a smoker. My Memphis pro is a true turn it on and forget but smoke profile is mild. Iv tried many, many,ways but this works every time.
If you use foil pack you dont need to worry about flareups. You will need to experiment with location and volume of wood used.
Hardwoods dont necessarily need wrapping but soft woods (apple,cherry) fire up rather than smolder. With my pit this setup gives really nice blue smoke.
[QUOTE=mountainsmoker;n744257]What size chunks are you using?[
Wood size is based on how long I want good blue smoke. I cut my wood 3.5"long then split as needed. I have tried many different ways but this is consistent. If you dont foil your wood it can catch fire and raise pit temp.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
BC Buck I have a Memphis Pro too and agree the smoke profile is pretty mild. Thanks for the great idea. It looks like you include a few pieces of charcoal to hurry the smoke along??? Is that true??
Last edited by Skip; September 16, 2019, 04:37 PM.
I use a smoke tube and fill it with pellets. Usually use something different from what is in the hopper. Alse works for cold smoking cheese and adding smoke to one of mgy webers.
BC Buck I have a Memphis Pro too and agree the smoke profile is pretty mild. Thanks for the great idea. It looks like you include a few pieces of charcoal to hurry the smoke along??? Is that true??
Using 4 to 6 chunks of charcoal guarantees good smoke when I put meat on the grill.
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