I know I may be over thinking this (I'm an engineer, I can't help it!!) but does it matter how you put the chunk of wood in the smoker tray? Lay it on the side or stand it on the end? Keep it as one chunk or split it into 2?

Just wondering....
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I split it in two sometimes to produce more smoke on shorter cooks. Lay them on their sides in the front of the wood box just at the back edge of the two front holes. You can see the element curving back just under those holes. I figure the wood gets element on 3 sides vs 2 at those two locations.
This is what is so neat about making BBQ. I consider Pags a fine cook, but I use a different approach to my wood. I like a little more smoke flavor, so I put mine in the 020 with the cut edge coming in contact with the wood box. I believe that wood will smoke sooner that way.

Smokin' has taught us that trying both ways and keeping good notes will result in what YOU prefer, not what someone with different taste likes.

I do believe the placement of the wood over the element is the best way to go.
quote:
Originally posted by cal:
This is what is so neat about making BBQ. I consider Pags a fine cook, but I use a different approach to my wood. I like a little more smoke flavor, so I put mine in the 020 with the cut edge coming in contact with the wood box. I believe that wood will smoke sooner that way.

Smokin' has taught us that trying both ways and keeping good notes will result in what YOU prefer, not what someone with different taste likes.

I do believe the placement of the wood over the element is the best way to go.


I have never thought of it like that Cal, but I put my wood in the same way, works well for me.

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