Ok so I just finished my first 'large' cook (25 lbs of butt). During the cook I ran into an issue where I had all the meat on the grill and needed to add wood chips. Ultimately I just slid them down the side of the egg and the 'arches' in the plate setter. The problem is that this didn't hit the hot lump so it just kind of sat there. I was able to 'flick' some of the wood onto the burning lump to get smoke but this was kind of a pain in the rear.
So to my question...what is the easiest way to get the wood chips on the the fired lump without having to remove the grid with meat on it and then the hot plate setter. I also do not want this to turn into a chips vs. chunks debate. If chunks solve the problem on someone's opinion that is fine. I don't have chunks I have chips.
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
Webber Kettle and Webber Summit Gasser
Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $