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Air-dried maple chunks give charcoal cooks a measured way to layer in wood smoke without changing the fuel bed to an all-wood fire.
Place the wood with the charcoal so the chunks begin smoking as the fire develops. Kamado Joe recommends starting with two to three chunks below the charcoal.
Maple is a useful choice when you want a gentler smoke presence rather than a stronger hardwood profile.
Flavor approach: Start with a small amount of wood and adjust on future cooks based on the smoke intensity you prefer.
