Ha Yawl Are??? Been doin' the smokin' thang with me BGE and I was wondering. I take the BGE up to about 700 degrees to do steaks or even 350 degrees for a longer cook, but when I add the wet chips for smokin, the temp goes down drastically. This is especially worrysome when I am doing a high temp cook on thicker steaks.[p]I usually get to the temp, maintain it for about 2 or 3 minutes, put in the wet chips, put on the cooking grate, put on the steaks, close the top, and wait.[p]What should I do differently??????????