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Question regarding smoking
Hello All,
I am a newly reformed EggHead... I bought an XL in July and have been experimenting with it every week since then. I am an old long time propane user... The learning curve with lump charcoal has been fun! I am HOOKED on the BGE and the BBQ Guru! Doing chicken wings as we speak for football night.........
The ONLY criticism I have of the BGE is that when I put fine wood chips in for smoke, they only last for about an hour. I have a lot of experience with the box smokers and have done quite a bit of hot smoking. Nice thing with them is when your chips burn up, you open up, re-load, and get your 4 hours of smoke. Does anyone have any "tricks" to make your wood last longer for more smoke? I have always used the fine chips from Lowes and Gander Mountain. Would larger chunks of hickory be necessary??
Thank you in advance.
Steve
Comments
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Use wood chunks or more chips spread through out the lump. That way it will add smoke as the fire spreads.
Ova B.
Fulton MO -
Depending on what you are smoking, butts ribs birds eggcetera, if a longer cook 5-6 hours+ I would inbed some chunks throughout the charcoal. When I do a bird hour or so, usually spatchcock, I just throw a large handful or so of chips when I add the bird and that meets my objective.
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Only time I use chips is when I'm smoking something that's a little more delicate like fish or skinless chicken. Otherwise all I use is chunks.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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