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I have had my egg a few months now and i have a pretty good grasp on getting the egg going for different temp cooks. I did have a question about the smoke when adding wood chunks. I have only recently started to add wood chunks to my cooks.
My typical procedure is to start the fire, leave the dome and vent open for 10 to 15 minutes until i get a decent fire, then close the dome and set the vents to the approximate temp settings and then adjust as required. Once the grill has started to stabilize as the desired tempature i add the my stone to my adjustable rig to create the indirect cooking enviroment. By this point i have the good smoke that everyone talks about. My question is when should i add the wood chunks? Do you need to leave the chunks burn for a while before adding the food? What should the smoke look like when there is wood added?