How it works
The key to smoking with wood chunks on charcoal lies in controlling the burn rate of the wood. Start by lighting your charcoal and allowing it to reach a steady, hot state. Place one or two wood chunks near the lit coals, ensuring they are close enough to smoulder but not buried or smothered. This setup allows the wood to produce a gentle, consistent smoke rather than a harsh, acrid blast. The chunks should smoulder slowly, releasing smoke steadily over time. Cook using indirect heat with the lid closed to maintain a stable temperature and trap the smoke around the food. This environment encourages the wood chunks to smoulder rather than catch fire, which is crucial for clean smoke production. Avoid adding too many chunks at once, as this can overwhelm the cook with heavy smoke and bitter flavours. Instead, add more chunks only if the cooking time is long enough to require additional smoke. Understanding airflow is vital. Too little oxygen and the chunks will smoulder poorly or go out, too much and they will flare up and produce acrid smoke. Position your chunks so they receive enough air to keep smouldering steadily. This technique works best on kettles and kamados where airflow and temperature control are easier to maintain. Mastering this balance elevates everyday BBQ by adding nuanced smoke flavour without fuss or fire hazards.
Best for
- kettles
- kamados
- adding smoke to everyday cooks
- slow-cooked meats
- whole food fire cooking
Common mistakes
- Adding too many chunks and making smoke harsh
- Burying chunks so they smoulder with no oxygen
- Putting chunks directly in roaring flame and getting acrid smoke
- Using wet or resinous wood chunks
- Failing to maintain consistent airflow
