We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Platesetter and Wood Chips Question
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 $