For competition BBQ a dark brisket with heavy smoke would not score well. This is why Harry Soo would recommend putting the wood under the coals. Personally I prefer heavier smoke on beef, I'll put my chunks on top next time. Great comparison test GTE!

This was a fantastic video. You are so good at this. Knowledgeable. Great tips. Ive never cooked a brisket and only have a propane grill but this really makes me want a kettle grill as well. Great job dude.

Fantastic video as always. Really awesome experiment! Really enjoying your videos!

Interesting video. I have wondered about this myself in the past and you have provided the solution! Thanks.

Thank you so much for the information Ryan 👍 I’ve just learn a great BBQ technique 👌🙋🏻‍♀️🌷🌿💕

Good information bro. I have always put the wood on top of the coals. Will definitley try under next time. Thanks for sharing this.

Man, although I’ve cooked ribs before this weekend, I hadn’t smoked a whole sparerib until this weekend. I could have used that draping tip, as it, as you say, formed an uneven bark on my Weber. You know, I consider myself to “know what I am doing” around a grill but your “beginner” content has a lot of good tips.

doing gods work there! save me experimenting and go straight for the results. Basically the lesson learned - put the first wood chunk on the bottom where your prelit coals will drop and leave the rest on top

Love comparison videos, this one I’ve been waiting for. Great video Ryan, very informative thanks for sharing. Take care

Great Test!!! Someday I'll do a beef brisket - but I just carved up a hog and I'll be cooking a pork brisket tomorrow. These smoke tips will be useful.

Great tip, thanks!

I was wondering the same thing. Very nice test. I found a lot, and I mean A LOT of these things and techniques Are Myths. Thanks for sharing

I think putting some small chunks underneath to get faster smoke and adding some larger chunks on top for color and flavor would work well.

I think i told you before that i really enjoy comparison videos - so thanks. This particular question i have not done any experiments with, even if i have tried putting the coals below. I would not say its easy to differentiate since i have not done any cooks at the same time using both techniques.

Great Video Informative.

Almost every time I have a technique question yours is the first channel that pops up with the answer. I'm smoking a chuckie today, and I thought about that "under the coals" tip Harry mentioned. I tried it for the first half hour or so and I just wasn't seen much if any smoke; unless it was so clean it was invisible. Even so, I kinda figured I wouldn't get the amount of smoke flavor I like, so I went ahead and placed a few on top. Even though I kinda wondered if I wasn't so conditioned to "seeing" a stream of smoke wafting out of the top of my Kettle that I couldn't trust that I was getting smoke flavor from the under method. Your video seems to confirm that I was right to be concerned. I don't like anything "over smoked", but I do smoke meat to have a pronounced smoke flavor. When I'm grilling something sometimes I'll put a chunk on top of the grate over the coals, and that'll give me a very mild undertone of smoke that's more like seasoning. I think for me Harry's method might be better for those situations. Thanks for another super-informative banger-of-a-video man.

Im a little new to smoking so forgive the question if its silly, but I see you started the fire and put the wood in and then went inside to finish up prep on the meat. Is it possible that the wood under coals would have more good smoke if you put the brisket on sooner? If they produced smoke sooner, they were already partially burned before the wood chunks on top were producing much smoke. Im wondering if this would give it the edge

I saw first chunk below to get things going faster then additional prices up top placed further down.

Good video Ryan, I put mine under the charcoal!

Tons of the big BBQ guys on KZfaq & whatnot, cooking with offsets, all seem to put their smoke wood on top of the charcoal after the charcoal is going. Seems like your results match with why those guys do it that way.

I’ve been having trouble with white smoke in my wsm. Instead of white in the beginning of the burn my wood is actually fine with thin blue then half way through it plumes with white smoke. I haven’t had this problem with kingsford only with lump. I’ve noticed that if I’m cooking at 250 to 275 it’s not an issue but, below 250 it is. What do you think is the issue?

Thanks dude! Amazing video. Can you tell us how to avoid burning your wood chunks? I tried using them and it caught on flames...???

One of the best ways you could’ve done it, too, was smoke it in a smoker for 3 1/2 hours to four hours at 2:25. Then you take it out you vacuum seal it and then you vacuum seal it in another bag to double seal it in sous vide cook it for 48 hours and get a cooking torch and torch it afterward to give it that Nice grilled work

Remember, Harry Soo WINS COMPS... for a REASON. The WSM and the kettle share a methodology...charcoal for heat and wood for flavor. BBQ circuit judges have more refined palates, and insist on being able to taste the MEAT and not too much smoke (as it SHOULD be), which is NOT what most backyard enthusiasts produce. (C'mon, y'all remember when you first started you thought you needed to see smoke BILLOWING out of the cooker...I know I did!) Wood on top will ignite and burn faster spiking the temp and creating a darker, dryer exterior on a long cook, while wood UNDER burns off SLOWER because it never fully ignites as there's not enough exposed to fully heat the chunk and catch fire which would produce the flames which in turn would elevate temps. This less volatile approach to the wood affects temps LESS while producing a milder level of smoke over a longer burn period which most refined palates find more pleasant than a "punch in the face", "all at once" smokey blast produced by wood on top. The exterior of the meat tends to NOT overcook and dry out this way.

Can you use lower grate on Weber kettle for smoking meat? What about mixing different wood chunks? I figure lower grate might work as a smoker with less heat, then add charcoal to higher grate to cook and get a nice char. Maybe Hickory and applewood together?

What thermometer are you using for the indirect side?

Under Harry did a video awhile back

Hello Ryan. Great tips! I need your guidance about blue smoke management. Your other video is the only one that came close. It's about weber kettle, not an offset smoker. Unfortunately I can't get an SnS since I'm from Greece. So I do the snake method. I always BBQ with the amount of briquettes I know that will give me the temperature I want with both bottom and lid vents open in order to have the best possible airflow so the chunks can burn fast and get to the blue smoke fast. The chunks are like a fist big and I always put them one by one on top of the lit coals (usually using 2 pieces during the whole cook). I figured out that it takes up to 15-20 minutes of bad smoke till I get the thin blue one (always on my second chunk cause I always let the first to burn properly and then I put the meat). Today I did another experiment, I burnt my 2nd chunk in the chimney and when it was in a good level I threw it inside. What do you think about my whole technique? It worths or I should just put the chunk and ignore these 15 minutes of bad smoke? Sorry for the long message! Have a great day mate!

Would I be able to get good smoke quickly by putting the wood chunks at the top of my charcoal tower then dumping them in?

I know this is an old video but have a question as a newbie. How do you know when the wood burning is bad smoke. I can't quite tell yet. When I put on top I've noticed sometimes the wood catches fire. And produces thicker smoke than say if I put it ontop if the grill above the coals. Just confused as to when smoke is good and smoke is bad/dirty

Maybe the wood under the charcoal gave the meat less tar. Just a thought on why one is darker the other lighter. Try smoking the one under for another hour maybe.

Just a thought. Maybe start off with a chunk under, and the rest on top. Best of both worlds.

But in my smoker, I actually have a tray in the middle to put the wooden and the bigger tray on the outside. You put your charcoals in, but like I said, I would recommend getting all natural charcoal, not the Kingsford that you can get at the stores.

Sounds like 1 under and two on top is a thought...

Can you try putting like a ton of wood under the coals. Maybe it's higher quality smoke, but just less, and by putting more you would taste more pronounced blue-smoke flavor, enough to compare to the wood on top white smoke.

What happens if you put wood under and over the like a wood charcoal sandwich

For experience buy a bag of real all natural charcoal, lay it on the bottom and throw your water on top of it. The cold or stay hot for hours and it’ll just heat up, that wood

Wood aside…. I wanna know how to grow those amazing peaches

Good test, I go with chunks underneath, good results every time.

I put the 🪵 next to the hot coals

So wood on bottom then wood on top,

I tried wood chunks underneath. Good smoke right away. My wife noticed, and she liked the smoke profile better also. I sometimes screw up and get that bitter taste when I put the chunks on top. (I think it's bc I would get clear smoke, but wouldn't empty the top of all that bad smoke too before putting my meat on. Sorry, rambling a little. But I love your comparison videos. Can you link Harry's video about the wood chucks, I'd like to see that video

I put the 🪵 on top the charcoal

What if you did both?

So I'm guessing you didnt put the brisket on the grill until you got that good smoke right? So that your briskets didnt get hit with that bad white thick smoke?

Nice video, but I’m confused. Which one is better? On top I’m guessing? Just be honest

Do you recall how much these briskets weighed?

Try make a sandwich, put a base layer of charcoal, then the wood chunks, then more charcoal on top. Works fantastic.

so put 2 chunck under and 1 chunk on top ...get a combo

Appreciate the video, but chemistry-wise, I still think Soo is right - the wood under the coals will provide significantly hotter=cleaner smoke - you might need to use more wood to get equivalent coloring vs when you put the wood on top. And since most smoke is absorbed in the first 3 hours of a long cook, getting earlier smoke seems a better option. And certainly if you are smoking chicken, it seems like you'd want that immediate smoke as Soo suggests, because the entire cook isn't very long. Lastly I'm skeptical that the smoke (either under/hot or over/warm) would have ANY effect on the CRISPINESS of the bark - I suspect something else was going on during this experiment to yield that texture difference, other than the wood placement.

Too much guile.

My question is, can I use only wood chunks and grill over open flame?