British BBQ Society Forums

aris wrote:Do you stick it in all at once, or bit by bit as the cook progresses?

I used to put it on bit by bit over the first 2 hours and i've also dumped all of the wood on the coals and think you do get much of a difference in smoke ring between the two methods.

The best method i've found is a sort of mix between the two which gives me the best smoke ring. What i do now is to place all of the wood on before you put the top of the WSM/ProQ on, but place a couple of bits directly on the coals and then some pieces of wood half on the lit coals and half on unlit coals and then some final bits touching the half on half off wood.

I find this way when i'm cooking butts and briskets, i can just put the meat on and then go to bed, instead of having to stay up for another 2 hours putting wood on.

Hi All
Ditto above.
I put 3 chunks on unlit coals, add coals from the starter and chuck on one largish chunk.
I cook on a UDS, so my method might not be good for the rest of you.
UDS cook lower than WSM, unless you have a blower, or have tweaked the inlets.
Let it come up to temp, or over, as putting the meat on will cause temps to drop when not using forced air controls.
Wait for Blue Smoke and go for it.
Si

Could it be smoke from cold briquettes or a poor burn?
I had this on my very first smoking of ribs, i used too much charcoal on it and had to close the vents so much to get the temp down that i created a dirty burn and ended up with a creasote taste (resembles an ash tray smell).

Just a thought!

Andy

It could be Andy, but I'd reckon on too much wood at the start, I was surprised at first at how little wood you really need.

Thanks all I'm planning on one of those smokey weekends so I'll try the advice I've been chucking all the wood on at the start so probably as the guy said turned it to creosote nice !! I've got a lot to learn on this smoking malarkey temps woods times forced air I'll get there thanks to all and moderators what a great bunch of people and addictive forum

It really isn't difficult when you get used to your grill/smoker.
I can remember only a few months ago being in the same boat as you wondering how to get things right.
It does come quicker than you think, I literally yesterday did my 3rd pork shoulder and 2 racks of ribs and I pretty much nailed it apart from timing.
One of the racks was perfect, best I've ever done and the other was a little over done but still nice and I had a stall on the pork shoulder that could have been rectified by foiling but I never had any foil.

I would personally start off with no wood and build slowly with one chunk at each burn and add to it each time until you find what you like.
That's what I did and now I know just how much to add and when.

Keep at it and you'll get there.

Andy