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.
Wood placement in firebox
SmokingMeatForums.com Top Picks
- 20,438 Posts. Joined 11/2010
- Location: Omak,Washington,U.S.A.
- Points: 1083
- Select All Posts By This User
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....
If you have white smoke. You are burning wet wood
Do you have any pics of what your doing?