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Brisket Blues

post #1 of 8
Thread Starter 
My Weber smoker wore out and I picked up a smoker with a side firebox. I find that my heat control is much better so the meat turns out far more moist and tender. However, I'm not getting enough smokey flavor. The smoke isn't penetrating the meat like it did with the Weber smoker. I use small chunks of hickory and oak (the size of a child's toy blocks) that have been soaked in water. Despite being wet they seem to burn up rather fast. Much faster than they did in the Weber. They last about five minutes and I throw the wood on about every hour. I just got done with a brisket. Although it tender and looks great, you'd almost not know it had been in a smoker. What am I doing wrong or what do I need to do to improve the situation.icon_cry.gif

Chargriller Pro w/ side fire box
post #2 of 8
Try using bigger chunks, about the size of your fist. Try not soaking the wood.

Hope this helps!

Take care, have fun, and do good!


post #3 of 8
I have a CG w/ SFB & have not experienced that problem. I usually use small splits though. When I did my turkey last thanks giving I did use cherry chunks & burned 30# of chunks & 40# of chacoal over a 16 hour smoke of a 16# turkey.
post #4 of 8
rosjan -

I'm doing my first smoke tonight with a horizontal and side firebox and it definatly takes alot more wood than the smaller units or the verticals. It goes really fast too! More heat/fire to get to the otherside more fuel - it's logical!
post #5 of 8
I agree,bigger chunks, i burn all split wood so the smoke is there anyhow, you might try to get some split wood/logs, that will burn in your smoker and you won't need as much charcol if any
post #6 of 8
Thread Starter 
Thanks for the information. I just ordered some splits and will try them this weekend.
post #7 of 8
I tried all wood once & to much smoke so be careful. Increase wood & decrease charcoal carefullyicon_idea.gif
post #8 of 8
rosjan, have you done the smoke stack modification? Lower your stack so that it is at the grate level. http://www.smokingmeatforums.com/for...ead.php?t=1922

Read SmokyOkie's post at the top of page 2, this should help give your foods a more smokey flavor.
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