Outdoor Cooking Equipment > Kamado Style Cookers

Placement of Wood Chunks for Smoking in a Kamado

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Jaxon:
I was watching Harry Soo this week as he was starting his kamado.  He put in lots of lump, cleared a spot at the bottom to uncover the holes in the grate so it could get good air flow.  Then he started a small fire at the base of the lump and let it get going pretty good.  Then he stirred the lump to spread some of the lit coals.  It was then that he put two big chunks of wood right onto the hottest coals at the bottom and blew on them to be sure the chunks ignited good before closing his grill.
I believe he said that when the chunks ignite, they burn clean smoke.  You could see a little coming out of the chimney.  If the wood is just smoldering, it is not putting off "righteous" smoke, but the dirtier stuff.
When I cook in the Gravity 980, I always add wood to the chute where it will be fed by the fan and burn clean.  I found that the wood I put in the ash catcher, it doesn't seem to get hot enough to ignite, but rather just smolders along - not tasty.

That's it from me...keep in mind I'm just a backyard jack.

Jaxon:
I believe that if you'll watch this video it will help you a lot...

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