mooncusser2k
Well-known member
helps to offset any off flavors from the Weber grease fires...I've heard the new Weber pellets smoke more, not that I have any experience.
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helps to offset any off flavors from the Weber grease fires...I've heard the new Weber pellets smoke more, not that I have any experience.
Funny, whole chunk turns to white ask, so don't forget to shop vac it out. I typically use 4-5 on cooks that'll last a few hours. I have it running now, I used 4.OK My chunks are 2 x 2..Can't hurt.
Thanks Dan
yes, have used them also. they don't last long, but workI have been doing the first hour or two at 180 for smoke then up to 225. I have some wood chips, would they work like chunks on top of the deflector plate?
Buckeye I've even put chips in my smoke tube a CPL every so far...just don't over do it so it stays lit*I have been doing the first hour or two at 180 for smoke then up to 225. I have some wood chips, would they work like chunks on top of the deflector plate?
Hi I put 3 cherry chunks on the diffuser. I check today they didn't burn at all, they were still solid chunks..My temps were 225* most of time? What happen?Funny, whole chunk turns to white ask, so don't forget to shop vac it out. I typically use 4-5 on cooks that'll last a few hours. I have it running now, I used 4.
Hi I put 3 cherry chunks on the diffuser. I check today they didn't burn at all, they were still solid chunks..My temps were 225* most of time? What happen?
Thanks Dan
Put some chunks on top of the diffuser like i do, and many others do, no issues. Another option is running it at extreme smoke for an hour two based on preference.
For the chunks, just get them to light off and dial the temp back down to 225. It works every time. other than that, smoke tube it or get a heavy D smoke diffuser.
I set the grill to 260ish just for a few minutes to get them to smolder or light, then turn the temps down, not have had an issue since.