What is your method for getting a good smokey flavor in your ceramic cookers?
I just bought a BGE XL and have been disappointed with the lack of smoke flavor. It cooks like a dream, but I like A pretty heavy smoke flavor and the spatchcocked chicken and the split turkey breast that I made didn't have any. At all. They were cooked perfectly, just didn't have any smoke.
Both were cooked indirect at about 350-375. I put 2 split pieces of mesquite (like a 12" long log split into quarters. I used 2 quarters and placed them on top of the lump near the center where I lit the lump). Do I need to use a lot more wood? Will I notice more smoke on meats that I cook at a lower temp for a lot longer? Or do you just simply not get that much smoke out of ceramics?
I just bought a BGE XL and have been disappointed with the lack of smoke flavor. It cooks like a dream, but I like A pretty heavy smoke flavor and the spatchcocked chicken and the split turkey breast that I made didn't have any. At all. They were cooked perfectly, just didn't have any smoke.
Both were cooked indirect at about 350-375. I put 2 split pieces of mesquite (like a 12" long log split into quarters. I used 2 quarters and placed them on top of the lump near the center where I lit the lump). Do I need to use a lot more wood? Will I notice more smoke on meats that I cook at a lower temp for a lot longer? Or do you just simply not get that much smoke out of ceramics?