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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-20-2013, 09:14 AM
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#1 |
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Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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When do you add wood ?
When I cook on my 22.5 WSM, I usually bury 5 to 6 fist size chunks of wood throughout my coals. I use the Minion method and let my cooker come up to temp. (about 275 to 285). I put the meat on once I see that the temp has pretty much settled. There is not much smoke by the time the food is put on. My question is should I add more wood during the cook, or should I just let it be? I don't want to make billowy smoke but I don't want to miss out on a good smokey flavor. What does the Brethren say?
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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07-20-2013, 09:21 AM
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#2 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
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07-20-2013, 09:24 AM
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#3 |
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Full Fledged Farker
Join Date: 07-09-09
Location: Loxahatchee, FL
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When it is hard of course. It was just to easy. My apologies.
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07-20-2013, 09:37 AM
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#4 |
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is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Ain't missing out on a thing. If you add smoke towards the end it can start to pile up on the outside of the meat. And in no way do I like when that happens.
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07-20-2013, 09:47 AM
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#5 |
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Knows what a fatty is.
Join Date: 06-07-09
Location: Lake City, Fl.
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Whenever I think she needs it!!
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