I run into trouble every time I cook something that requires me to add chips or chunks when I add the meat to the BGE. This time it was a ham. The recipe called for a cooking temperature of 375°F to 400°F. I brought the BGE up to 400°, opened the lid, dumped in the wood chips, added the plate setter, the drip plan, the wire grid and the meat. I had everything staged and ready to go, so it might have taken 60 seconds, yet it lost about 175°. The temperature was down to around 225°. I continued to keep the lower vent wide open and opened the daisy-wheel more and more monitoring the temperature with my Maverick thermometer. An hour later it was just 250! I finally removed the daisy wheel and got it up to the proper range again, but it took forever and I don't like the way the meat came out.
What's the best way to do this? I thought it best to wait until the meat was on to add the chips, so I held the plate setter back until that point and in doing so lost about 175°. Is it better to get the plate setter up to temp first. If so, how to handle the hot plate setter?
I'd appreciate hearing your sequence of handling a cook like this.
Thanks for your help!