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Wood chips!

In need of some tips on adding wood chips mid cook with the plate setter in place, a drip pan, and a 8.58 lb pork shoulder on. Is it even possible? I wanted to hit it like twice throughout the 11:30 hour cook with an apple juice/ bourbon spray, and extra wood chips. Any ideas???
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Comments

  • Most of the smoke flavor that will be absorbed by the butt is there in the first couple hours. It might not be worth trying to add more later.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • Thanx, I just read that if you add wood after the pores have closed,4-5 hours in, it could add a chemical taste. I'll plan on putting in the wood at the start, soaked and cook low and slow. :D
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  • GreenhawKGreenhawK Posts: 398
    Just put it in at different levels in your lump, so that as the fire burns down, it burns down to the chips you have down lower.
    Large BGE

    Decatur, AL
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  • Great idea, green hawk! Already lit the grill this time though.
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  • KennyLeeKennyLee Posts: 635
    And next time consider going with chunks instead of chips, especially for a longer cook. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • brzeltbrzelt Posts: 62


    When I wanted to add with that setup..  I ended up cutting thin small strips on my bandsaw.


    I like the idea of layering with the lump... thanks!
    Bruce
    L BGE
    Kennesaw, GA
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