Adding wood to the WSM - BBQ Central

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Old 05-14-2007, 11:42 PM   #1
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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.
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Old 05-14-2007, 11:43 PM   #2
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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.
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Old 05-15-2007, 12:43 AM   #3
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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.
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Old 05-15-2007, 05:42 AM   #4
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Mix it in throughout the coals before you light your coals.
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Old 05-15-2007, 06:28 AM   #5
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Yep, about 3 chunks of wood in the charcoal when cranking it up. Works for me.
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Old 05-15-2007, 07:02 AM   #6
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Same here just at the beginning and that is it.
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Old 05-15-2007, 07:27 AM   #7
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Quote:
Originally Posted by Diva Q
Same here just at the beginning and that is it.
Me too...
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