{"id":694,"date":"2020-07-15T01:02:20","date_gmt":"2020-07-14T17:02:20","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=694"},"modified":"2022-12-30T06:48:00","modified_gmt":"2022-12-29T22:48:00","slug":"when-to-add-wood-to-a-smoker","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/when-to-add-wood-to-a-smoker\/","title":{"rendered":"When Do You Add Wood To A Smoker? Timing Is Everything"},"content":{"rendered":"
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Smoking meat isn\u2019t very complicated, but you need to follow certain steps in the right order. Wood is a key component to meat smoking and you need to get the timing right. I was interested to find out the perfect time to add wood to the fire, so I did some research on the science of smoke from wood. <\/p>\n\n\n\n

As a general rule, wood should be added to the smoker a few minutes before placing the meat on the grill. If added too early, it will burn out and the smoke will go to waste. The first 2-3 hours of cooking are critical for the meat to take on smoke, as once the bark has developed on the outer layer of the meat, smoke will not be able to penetrate. Wood can be added on top of the fire at the last minute before adding the meat, or scattered underneath the unlit coals.<\/strong> A charcoal chimney can be used to pre-light coals before adding them to the smoker. <\/p>\n\n\n\n

Meat is usually smoked between 225-300\u00b0F, depending on the type and length of cooking. Good smoke, which is thin and almost clear, will be produced within a few minutes of adding the wood. If the smoke is white, it is still suitable for short cooks but can make meat taste bitter for long cooks. Black or gray smoke will make the meat taste like soot and should be avoided. White smoke can be caused by a dirty grill or cook chamber, or using wet wood or wood that has not been properly seasoned. Using a water pan can help reduce the amount of white smoke produced.<\/p>\n\n\n\n

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Key Point<\/th>Description<\/th><\/tr><\/thead>
Wood timing<\/td>Wood should be added to the smoker a few minutes before placing the meat on the grill; the first 2-3 hours of cooking are critical for the meat to take on smoke<\/td><\/tr>
Placement of wood<\/td>Wood can be added on top of the fire at the last minute before adding the meat, or scattered underneath the unlit coals<\/td><\/tr>
Charcoal chimney<\/td>A charcoal chimney can be used to pre-light coals before adding them to the smoker<\/td><\/tr>
Temperature<\/td>Meat is usually smoked between 225-300\u00b0F, depending on the type and length of cooking<\/td><\/tr>
Good smoke<\/td>Wood will produce good smoke within a few minutes; if the smoke is white, it is still suitable for short cooks but can make meat taste bitter for long cooks<\/td><\/tr>
Bad smoke<\/td>Black or gray smoke will make the meat taste like soot and should be avoided; white smoke can be caused by a dirty grill or cook chamber, or using wet wood or wood that has not been properly seasoned<\/td><\/tr>
Water pan<\/td>Using a water pan can help reduce the amount of white smoke produced<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Timing Is Everything<\/h2>\n\n\n\n

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You don\u2019t want to add wood too early, otherwise it will burn out before the meat is in the smoker. Meat will only take on smoke in the first stage of cooking , so the first 2-3 hours are critical. Once the bark has developed on the outer layer of the meat, smoke will not be able to penetrate. <\/p>\n\n\n\n

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Wood Placement<\/h2>\n\n\n\n

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Most people will throw the wood on top of the fire at the last minute before adding meat. World BBQ Champion Harry Soo is known for scattering wood chunks underneath the unlit coals. This technique will allow the wood to smoulder during long cooks and provide the meat with a consistent flow of smoke. This method works well when using the Minion Method of arranging coals, or Soo\u2019s Donut. <\/p>\n\n\n\n

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https:\/\/www.youtube.com\/watch?v=azMY5lQtbmY&t=5s<\/a>