- Oct 30, 2007
- 15
- 10
Ive had a BGE for a few years now and Ive done quite a few smokes on it. My issue is smoke and smoke level. I can do just fine without adding any wood but when I try to add wood to get more smoke flavor that's where my problems start.
The issue I have is the wood doesn't produce "good" smoke. I light the Egg and let it come up to temp on charcoal only. Then I add the wood and smoke billows out, obviously I cant put anything in the egg at that point. So I wait for the smoke the change, but, at least to my eyes, It never does, it eventually just stops smoking and the wood is all burnt up.
I've tried different kinds of wood, but just stuff I can get easily at the store.
Ive tried chips, but they burn up way too fast. So I went to chunks I got at menards, Im using relatively large chunks so I only put 1 or 2 in and they will burn for a while but I never get that wispy blue smoke Im looking for. I know different woods taste different but does one have more bad smoke than another, could it just be the type of wood Im using? I know I used hickory a bit but I can't remember what I have currently. I didn't really think the type of wood mattered while I was getting the technique down.
I did some ribs the other day and they came out ok, I didn't wait for the smoke to really change I just added the wood waited about 15 minutes and put the ribs on. they had a bit of bad smoke flavor but not a ton. Also though I didn't really have a smoke ring and the smoke didn't seem the penetrate the meat.
Second issue is bark, Im not getting a good bark on anything Im smoking. Any tips for that?
The issue I have is the wood doesn't produce "good" smoke. I light the Egg and let it come up to temp on charcoal only. Then I add the wood and smoke billows out, obviously I cant put anything in the egg at that point. So I wait for the smoke the change, but, at least to my eyes, It never does, it eventually just stops smoking and the wood is all burnt up.
I've tried different kinds of wood, but just stuff I can get easily at the store.
Ive tried chips, but they burn up way too fast. So I went to chunks I got at menards, Im using relatively large chunks so I only put 1 or 2 in and they will burn for a while but I never get that wispy blue smoke Im looking for. I know different woods taste different but does one have more bad smoke than another, could it just be the type of wood Im using? I know I used hickory a bit but I can't remember what I have currently. I didn't really think the type of wood mattered while I was getting the technique down.
I did some ribs the other day and they came out ok, I didn't wait for the smoke to really change I just added the wood waited about 15 minutes and put the ribs on. they had a bit of bad smoke flavor but not a ton. Also though I didn't really have a smoke ring and the smoke didn't seem the penetrate the meat.
Second issue is bark, Im not getting a good bark on anything Im smoking. Any tips for that?
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