Kamado smoke generating problems

[backpacker048]

Just got a Kamado Joe for Christmas and have had two cooks on it. My problem with both cooks was that the smoke quit generating about 1 ½ hours into a 7-8 hour cook. I used 4 chunks of wood and spread 'em out like I was told. When the cook was over, I looked in the bed of coals and on the first cook, the wood was all gone. The second cook, the chunks were about ½ burned up. What am I doing wrong? The books tell me to use 3-5 chunks for an 8 hour cook but . . . .

Thanks,

Backpacker

 

[mike243]

So how was the smoke flavor? There is no set amount of wood to use its all a personal preference, add more if needed and 1\2 burned will be a stacking problem or air it takes time to work all the ways out on any cooker ,I'm sure you will get it figured out and the best way is to cook as often as you can and only change 1 aspect at a time so you know what is working

 

[backpacker048]

Thanks for your reply, Mike243. The smoke flavor was very slight - if at all. I suspect that the wood burned up or the fire went out under the various chunks of wood within the first hour or hour and a half. I don't want to put too much wood on the charcoal but, not knowing which way the fire will travel in the charcoal, it seems to me that I may need to put in 8 or 10 chunks, and spread 'em out? That way I'd have the entire bed covered as far as the direction of fire travel.

 

[busmania]

When I had this problem (big green egg...same difference) I went and bought an offset.

But seriously, I could never get get the Smokey results I wanted. I found less is more with my Kamado cooker. I’d use up to 8-10 chunks and it would be bitter and bad. I found 6-8 chunks to be about perfect. I would layer it up and pour in some lump, put 3 chunks in, pour lump over that and do another layer. I also learned over time the general burn pattern in the lump (usually front to back) and would put the wood chunks in this path.

Honestly, I haven’t used my big green egg once since I bought my offset. I realize an offset isn’t for everyone but man do I love it. I was talking to my buddy the other day about my excellent bbq results and he said “remember when you hated your own bbq?”

 

[backpacker048]

Hey busmania, thanks for the reply! I appreciate your help.

First off, let me say that I had better find a solution. With what I've (correction, "we've") paid for the grill, cart, accessories, if I don't, she's gonna have my hide hanging on the shed out back. That would be painful. Soooo, the offset is not an option - which I know you just kinda threw out there.

There other items do make sense and give me a direction to start in.

Thanks again,

Backpacker

 

[busmania]

I was being somewhat facetious. Learn your cooker. Don’t stress too much about it. Have fun and figure out what works for you. A million ways to skin the cat.

 

[backpacker048]

Yeah, I know it - so was I. Just trying to throw in a little humor.

You're right - I've got to learn my cooker. And you just gave me good lesson on the front to back burn. I've got to go out and clean my cooker tomorrow, and i'll be looking for the burn path. I'm glad you mentioned about too much and too strong smoke. I noticed yesterday when i rearranged the coals and wood, that a strong cloud of smoke was generated for a few minutes. Can't have that with meat in there.

I do like the idea of the offset with a remote firebox (smoke box?). That way when you lose smoke you don't have to open the grill and pull out the meat and guts to put in more wood. I like that flexibility.

Again, thanks busmania,

Backpacker