The Searwood already produces a good amount of smoke flavor on its own. Way more than the Pit Boss Pro I had previously. The Smokeboost setting can deliver very good flavor. But sometimes you want extra smoke flavor, like when you are cooking brisket, pulled pork, etc.
I saw a video of someone putting wood chunks on the heat diffuser so I didn't invent this idea, but I have tested it. I've used smaller wood chunks in a foil pack, larger chunks stacked next to each other and recently found these seasoned splits at H-E-B, and they're the perfect size. And they all do add a good amount extra smoke, but these little splits do an amazing job!
This morning I'm using a mesquite split and post oak pellets. Brisket, pork butt "ribs" and pork belly burnt ends smoking today!
by Unique-Discussion326
2 Comments
Interesting! Let us know how the cook does and if you see more smoke vs going with a smoke tube for some extras.
Report back! I’m curious to hear how this works as I’ve seen a lot of negative feedback on smoke tubes.