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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

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Comments

  • 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
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  • Richard FlRichard Fl Posts: 7,876
    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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