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When to add the wood


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First 2 weeks of using the AKORN have been great many thanks to this forum. One question. I was grilling some boneless chicken breasts and veggies and added some apple wood chucks when I lit the Lump Charcoal and it smoked like crazy. Not really what I was looking for.

 

When is the best time to add the wood chunks?

 

Thanks!

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I put my chunks directly in the lit coals about 30 minutes before adding the protien. Even if some billowing smoke remains, I've never gotten an acrid flavor from it at this point.

Rob

 

Rob, do you wait until there are no flames?

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First 2 weeks of using the AKORN have been great many thanks to this forum. One question. I was grilling some boneless chicken breasts and veggies and added some apple wood chucks when I lit the Lump Charcoal and it smoked like crazy. Not really what I was looking for.

 

When is the best time to add the wood chunks?

 

Thanks!

another way is to put your chunks on the sides away from where you light it.. then they will gradually start smoking away..

 

also I noticed you said 'chunks'. Probably dont want to add much more than 1 chunk for chicken as you'll oversmoke it quite quickly. It eats smoke like a sponge

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First 2 weeks of using the AKORN have been great many thanks to this forum. One question. I was grilling some boneless chicken breasts and veggies and added some apple wood chucks when I lit the Lump Charcoal and it smoked like crazy. Not really what I was looking for.

 

When is the best time to add the wood chunks?

 

Thanks!

another way is to put your chunks on the sides away from where you light it.. then they will gradually start smoking away..

 

also I noticed you said 'chunks'. Probably dont want to add much more than 1 chunk for chicken as you'll oversmoke it quite quickly. It eats smoke like a sponge

 

Yes I had 4-5 chunks. Good to know. 

I'm doing a whole chicken on Sunday. 

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First 2 weeks of using the AKORN have been great many thanks to this forum. One question. I was grilling some boneless chicken breasts and veggies and added some apple wood chucks when I lit the Lump Charcoal and it smoked like crazy. Not really what I was looking for.

When is the best time to add the wood chunks?

Thanks!

another way is to put your chunks on the sides away from where you light it.. then they will gradually start smoking away..

also I noticed you said 'chunks'. Probably dont want to add much more than 1 chunk for chicken as you'll oversmoke it quite quickly. It eats smoke like a sponge

Yes I had 4-5 chunks. Good to know.

I'm doing a whole chicken on Sunday.

Yeah.. when I do a whole chicken I do 2 chunks, maybe 3 if they're small. For boneless skinless breasts 4-5 is likely to not give you ideal results.

Sent from my SM-N910V using Tapatalk

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I'm finding that I really like the natural flavoring of the charcoal ( R.Oak ) and hardly ever use wood. When I do I just drop a handful
of chips in very near the end of the cook. Just long enough for them to smolder and burn away. Probably only 5-10 minutes worth.

 

I believe Chicken absorbs the flavoring very readily and I find burgers do too.

 

Call me old-school but for me less is more.

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I'm finding that I really like the natural flavoring of the charcoal ( R.Oak ) and hardly ever use wood. When I do I just drop a handful

of chips in very near the end of the cook. Just long enough for them to smolder and burn away. Probably only 5-10 minutes worth.

 

I believe Chicken absorbs the flavoring very readily and I find burgers do too.

 

Call me old-school but for me less is more.

same here. I will only add wood chunks on something like pork butt or brisket. Anything else I just like the flavor of the lump.

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I use a smoke pot that is discussed in the archives.  After I have heat soaked my KK and everything that I'll be using for the cook, defector plates, grates, etc., I put the smoke pot directly in the well where the lit lump is and the smoke begins.  The wood/pellets in the smoke pot lasts long enough to put a very nice layer on the cook.  Smoke isn't really absorbed during the entire cook.  After about 150F surface temps on the meat, smoke absorption is negligible.  Getting smoke on  meat is really a condensation reaction and after 150F you get rapidly diminishing marginal returns to adding more meat.  To get a really heavy smoke on a big clod of meat like a brisket or butt, chill the cook in the freezer for an hour or so prior to setting it on the cooking grates.  The greater the temperature differential between the cook and kamado ambient the more smoke flavor.  

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