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I’ve used a few recipes that ask me to add wood chips during the cook, after the plate setter has been installed and the meat is on the fire. I can’t figure out a way to do this without removing the meat and the plate-setter, adding the chips, and having the BGE open way too long. Is there some mysterious way you folks do this?
The recipe that brought my attention to this was for a turkey which I started to brine tonight. http://www.biggreenegg.com/recipes/smoked-turkey/
I’d appreciate your suggestions.