Wood chunk placement

[au4stree]

In my wonderings on the internet, I came across Harry Soo’s YouTube channel. I think what I’m about to describe was him.

When setting up your cooker for smoking/cooking, how many of you put your wood chunks under the unlit coals?  Harry sets up his WSM’s minion and buries unlit chunks under the coals and dumps lit coals like you would normally do minion.

What are y’all thinking on this?  I’ve always placed my wood chunks on top, whether it’s my old offset, my Summit or my kettle. 

Certainly on my next cook I’ll be trying this but was hoping for some discussion.



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[michaelmilitello]

I have buried and placed on top.  I see no clear differences.


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[Travis]

I’ve done it as well. I believe the thought is having smoke at different intervals of the cook instead of all at the beginning. Never really noticed much of a difference either.


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[SMOKE FREAK]

Only advantage I can see is that when they be under the coals there's less chance of them catching fire...Steady temps is always a good thing....

I actually do a mix...Chunks burried and a chunk on top to get the party started...

[HoosierKettle]

In my experience, the meat gets all the smoke flavor the first hour or two so I usually throw a couple chunks on top about 5 minutes before I put the food on.


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[au4stree]

Only advantage I can see is that when they be under the coals there's less chance of them catching fire...Steady temps is always a good thing....

I actually do a mix...Chunks burried and a chunk on top to get the party started...

This


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[Foster Dahlet]

I've tried both ways...I think I have more consistent temps when I bury....rather than the occasional temp spike when I put the chunk on top....either way, you will be fine.

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[foshizzle]

Only advantage I can see is that when they be under the coals there's less chance of them catching fire...Steady temps is always a good thing....

I actually do a mix...Chunks burried and a chunk on top to get the party started...

Gotta try burying the chunks. When using the Flame Boss had problems with chunks (on top) catching fire and putting out bad smoke at the beginning of the cook after loading the WSM up with cold meat causing the pit temp to drop. The fan would blow extra hard to get it back up to temp causing the bad smoke.  Hopefully burying the chunks will stop this.


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[hawgheaven]

Never tried burying the chunks... hmmmm...