Adding smoke

[tquando]

Any thoughts on the most efficient way to add wood chunks? Once I get the BB32 up to low and slow temp pulling it apart to add wood several times during the cook is not fun. I have tried the a-maze-n tube smoker based on a posting here but it does not seem to get enough air flow to keep smoking when placed inside through the lower vent.

[bryan]

Smoking to me is an individual sport. When I use my stove top smoker I only use 2 tbl. spoons of pellets or tiny wood chips made with my shop saw. That is more than enough.

On my KK I use a Smoke Daddy unit with very little smoke material. I am from the school that thinks smoke is a surface taste addative. I also do not use rubs and etc. I like the taste of the meat. I use mayo to hold the salt and pepper in place.

To answer your question - wrap some wood product (chips, pellets, etc) in foil. Poke 3-4 holes in foil and place on coals. (edge of hot coals)

[tinyfish]

There is a thread which I cant find at the moment. I call it the Ceramic Chef smoking pot. Its a 2qt cast iron dutch oven with a few small holes drilled in the bottom. Fill with wood chunks and put on top of your lit charcoal.

[CeramicChef]

tquando - There are a couple of ways I have used to add smoke to my cooks during the duration of those cooks.

 

The first is to scatter smoking wood around the firebox.  People have been doing that for as long as people have been using kamados for smoking.  I find that particularly a paining the a$$.  It's hit or miss.  There is just no way of predicting how the fire will spread.  But I used that for a long time and I loaded a bunch of wood into the firebox that ultimately never got burned.  That just means you have to unload it and reload it for the next cook.

 

Then I was told by Dennis about this smoke pot made from a 2 quart Dutch Oven that was described here in this Forum.  I made my own.  Here is a link to that thread.  Now I understand that I have drilled too many holes in the bottom of the Dutch Oven.  I've never had a problem with this thing laying smoke on my cooks for a pretty long time.  Further, once you get the skin temp of the cook above about 165F there is deminimus smoke adsorbed by the cook.  Loaded up with chunks, I never use chips, this smoke pot can lay smoke on a cook for something like 6 hours or so.  Plenty long for me.  

 

I hope this helps you and that it gives you a few ideas!  

 

[tony b]

LIke Ceramic Chef noted, he drilled too many holes in his. You only need 3 or 4. Read the whole the thread as there is lot of good info there and links to cheap cast iron pots. 

 

I use nothing else on my long cooks (>2 hours). Works great!