Wood not fully burning in WSM but maintaining temps?

dandiele said:

Ah gotcha, my temps are fine as far as holding steady were I need them for what Im cooking. I decided to try the idea of chopping my chunks smaller. So I went out and got a fancy new fiskers hatchet that was the only sharp hatchet in the store and it did the job wonderfully.

20130523_191920.jpg

• dandiele
• May 23, 2013

This one shows my hickory on the right and the apple on the left.

20130523_192136.jpg

• dandiele
• May 23, 2013

Hickory

20130523_192148.jpg

• dandiele
• May 23, 2013

Apple.

Im guessing these smaller pieces will burn much better, or should I say smoke much better. some of the pieces of hickoy were split into 3-4 pieces so they were pretty large. like between baseball and softball size.

Click to expand...

dandiele said:

I think it will

Click to expand...

Hambone1950 said:

Well , no ones jumping in and all I can say is that I haven't had that problem with my WSM. I think the smoke wood usually gets burnt up pretty well. You could try putting it down into the briquettes a little deeper so it maintains contact with the lit coals. That's a head scratcher right there.
Are you not getting enough smoke flavor on your meat?

Click to expand...

dandiele said:

Wood is doing amazing. Its burni jg completly and once piece at a time if I need is enough to keep a tbs. Tried the spare ribs trimmings. Oh man there good so far.

Click to expand...