Adding wood to the WSM

[Rockin Rooster]

I only add about 3 baseball to softball sized lumps of hickory right after I put my meat on my WSM. That seems to put in plenty of smokey flavor without over smoking it. The WSM is a really effecent cooker, especially at just around $200.

 

[Cliff H.]

I load my wsm once with charcoal and 4-5 fist size chunks for a 16 hour cook. I like to place wood chunks around the ring in different spots as to optimze burn time. I also pour charcoal on top of a couple of chunks so they will go off later in the cook.

I have added wood towards the end of the cook just to make sure some is getting in there. On a 16 hour cook a burn the equivalence of 1-1/2 logs.

If you are not familiar with vertical smokers then there is a learning curve you will need to go thru just like I did. Everyone here will be glad to help you.

 

[Bruce B]

The only wood I add are the chunks at the beginning of th cook, and I've never noticed a lack of smoke flavor to the meat.

 

[LarryWolfe]

Mix it in throughout the coals before you light your coals.

 

[Bill The Grill Guy]

Yep, about 3 chunks of wood in the charcoal when cranking it up. Works for me.

 

[Diva Q]

Same here just at the beginning and that is it.

 

[john pen]

Same here just at the beginning and that is it.

Me too...