Here is something I tried that I feel helps me get even a better smoke. Maybe it can help you too.
I have a #3. In experimenting with chunks, pellets and chips I noticed something interesting. When I laid out a layer of pellets on the chip tray in the smoker box and smoked, when I was finished I had a complete range of cooked pellets from ash which was closest to the back of the smoker through pellets which had little or no burn in the front of the smoker where the element is coldest.
I have always put my chunks in the back and have had excellent results. I also noticed in my exploration though, that when the wood would begin to burn, it had the amazing fruit smell and TBS. I would just sit and soak up that fantastic smell. However, after it really started perking, I noticed that the smell changed to a harsher burned wood (not combustion) smell and that the TBS changed to a different color. I noticed the same thing with a pile of wood chips and a pile of pellets. I never liked that. Why couldn't that TBS and fragrant smell continue through the whole process? So I decided to play with the placement of the wood chunk in the smoke box based on what I discovered with the pellets. I figured that if I could get a little less heat to the wood, I can get it just right. After trying a few times I found a spot near the middle a bit closer to the back that works real well and gives me the TBS and fragrance that I expect from chunks throughout the smoke.
Yes, it did give the food a sweeter smoke that was noticeable to me and my family. However, it was also a lighter smoke but really is excellent.
Please note that it might take longer for the wood to catch before you see smoke. I find that not using foil is helpful, but you can try with it as well. Apparently the #4 has a different heating element configuration, so it might act differently.
What other experiences have you had with wood placement?
I have a #3. In experimenting with chunks, pellets and chips I noticed something interesting. When I laid out a layer of pellets on the chip tray in the smoker box and smoked, when I was finished I had a complete range of cooked pellets from ash which was closest to the back of the smoker through pellets which had little or no burn in the front of the smoker where the element is coldest.
I have always put my chunks in the back and have had excellent results. I also noticed in my exploration though, that when the wood would begin to burn, it had the amazing fruit smell and TBS. I would just sit and soak up that fantastic smell. However, after it really started perking, I noticed that the smell changed to a harsher burned wood (not combustion) smell and that the TBS changed to a different color. I noticed the same thing with a pile of wood chips and a pile of pellets. I never liked that. Why couldn't that TBS and fragrant smell continue through the whole process? So I decided to play with the placement of the wood chunk in the smoke box based on what I discovered with the pellets. I figured that if I could get a little less heat to the wood, I can get it just right. After trying a few times I found a spot near the middle a bit closer to the back that works real well and gives me the TBS and fragrance that I expect from chunks throughout the smoke.
Yes, it did give the food a sweeter smoke that was noticeable to me and my family. However, it was also a lighter smoke but really is excellent.
Please note that it might take longer for the wood to catch before you see smoke. I find that not using foil is helpful, but you can try with it as well. Apparently the #4 has a different heating element configuration, so it might act differently.
What other experiences have you had with wood placement?
