Another silly newbie question

dstrbd488 · July 2013

So I have another silly question I'm sure but here it is. When setting up for indirect cooking I get my xl to temp I want and then add my smoking wood and plate setter. My question is how long due i wait prior to adding my meat? Do I wait on the egg to stabilize again? If I should put it on and let it warm up with the egg then how do I add smoking wood?

jlsm · July 2013

I add the wood, put the plate setter on and add the meat once the charcoal burns clean, not even waiting for the temp to stabilize.

msloan · July 2013

it's not a silly question and I'm a newbie myself but here is what I have done that works OK for me;

i get my fire going and give it time to be burning clean.....i then put the wood chunks in quickly and put the plate setter in.

i have been able to do that very quickly and then put the meat on as well.......i then stay with the egg for a bit to make sure the temp stabilizes where I want it to......no issues for me so far doing it like that.

dlk7 · July 2013

jlsm said:

I add the wood, put the plate setter on and add the meat once the charcoal burns clean, not even waiting for the temp to stabilize.

I do the same. Just make sure the smell is "good".

TexanOfTheNorth · July 2013

I usually "bury" my wood under the top layer of lump.

CrazyHarry · July 2013

If I'm doing a long cook (especially overnight) here's the routine I follow. (Never had a fire go out on me.)

1. I clean out the old charcoal and get rid of any ash. Want to make sure I have good air circulation.

2. I try to put some of the larger pieces of lump near the bottom and then I fill my egg almost to the top of the fire ring.

3. I light the lump with my weed torch. (Cost me $19.99 at Harbor Freight Tools and it lights my coals in about 15 seconds. LOVE it.)

4. I leave the lid up and the vents fully open until the coals are going pretty strong. Usually about 15 or 20 minutes.

5. I mix the coals around a bit, drop in some hardwood chunks, and then put in my platesetter and grate.

6. After that, I close the lid and adjust the vents (top and bottom) to about an inch each. From practice I know that's going to be 250 degrees on my medium egg.

7. I wait about 10 minutes or so, until the "bad smoke" is gone, and then I put my food on the grate and close up the lid.

Eggcited Bravesfan in Minneapolis · July 2013

It will take a good 30 min or so for the PS to come up to temp but if your fire is burning clean there isn't a reason to wait to put your meat on.

Another silly newbie question

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