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Wood placement in firebox

post #1 of 7
Thread Starter 

I have smoked a few hundred lbs of meat now and i was wondering on how you guys place your smoking wood in the fire box. I usually put my unlit in the bottom in a circle leaving the middle open then light some on the side and pour that in when its fully lit into the middle. My smoking wood i put on around the edge of the fire box so as the charcoal burns the wood will smoke. Sometimes though when im a few hours in i dont smell any smoke. I dont mind if i dont see it but when i walk up and dont even smell smoke i feel like nothings happening but regular cooking. Some of my cooks have great smoke flavor and some i cant taste anything. I normally use apple for pork and hickory for beef. 

post #2 of 7

brg, morning..... do you use the minion method using charcoal also ??? Most folks bury chunks of flavor wood in the unlit charcoal so they get continuous smoke throughout the cooking cycle....

 

Dave

post #3 of 7

for my uds I just mix the wood in.

 

This was a lot of wood for a short smoke.

 

Happy smoken.

David

post #4 of 7
Thread Starter 

Yes dave i do put it into the charcoal also. Mule do you get alot of white smoke that way? I remember one time i did that with the wood and it was billowing white smoke not a nice TBS.

post #5 of 7
Quote:
Originally Posted by brgbassmaster View Post

Yes dave i do put it into the charcoal also. Mule do you get alot of white smoke that way? I remember one time i did that with the wood and it was billowing white smoke not a nice TBS.

 

 

 

 

If you have white smoke. You are burning wet wood

Do you have any pics of what your doing?

Happy smoken.

David

post #6 of 7

This is what non seasoned wood looks like.

That was when I was seasoning it.

David

post #7 of 7
Thread Starter 

Im burning the stuff from home depot lol. The big bag of apple chunks or hickory. Ill take pics this weekend when i do ribs if the smoke gets crazy.

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