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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-20-2013, 09:14 AM   #1
Gasket
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Default 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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Unread 07-20-2013, 09:21 AM   #2
IamMadMan
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Quote:
Originally Posted by Gasket View Post
I usually bury 5 to 6 fist size chunks of wood throughout my coals.
Same here
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Unread 07-20-2013, 09:24 AM   #3
slackdogbbq
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When it is hard of course. It was just to easy. My apologies.
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Unread 07-20-2013, 09:37 AM   #4
lantern
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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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Unread 07-20-2013, 09:47 AM   #5
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Whenever I think she needs it!!
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