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Adding wood chips during the cook

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. 

Thanks,

Steve

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Comments

  • Little StevenLittle Steven Posts: 27,320
    Just mix your chips in with your lump. You won't see a lot of smoke but you will smell and taste it.

    Steve 

    Caledon, ON

     

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  • dlk7dlk7 Posts: 1,003
    I mix in chunks throughout the lump and it will smoke for over 24 hours.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • I do the same as dlk7 and never have a shortage of smoke 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    +1, no need to add if you disperse it throughout
    LBGE
    Go Dawgs! - Marietta, GA
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  • calikingcaliking Posts: 6,970
    edited October 2013
    I use dry chunks from the start,  a few dispersed around the firebox and get the desired results. i don't add anything during the cook, because i'm not a fan of moving hot items during the cook. Usually 2-3 fist sized chunks depending on what I'm cooking and for how long. Overnight cooks get more chunks.  I'm not sure I understand the benefit of wood chips mixed throughout the lump, but I'm no expert and there are many things I don't understand :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BotchBotch Posts: 3,201
    I do often add chips to the coals with the platesetter in place, before the grill/meat goes on.  I slide the tip of a garden trowel between the outer bowl and the platesetter, at about a 60-70 degree angle, and then carefully pour the chips onto the trowel from a 16-oz plastic Iowa State University beer cup purchased in October 1979 at the Kansas/ISU game (it was cloudy and cold).  I'm sure a New Mexico State University cup will work as well.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • BotchBotch Posts: 3,201
    I wanted to add that, I usually don't use up that much lump during a cook, and there's a lot of unburned chips left when I start the next cook (why I've never mixed the chips throughout the lump).  But then, I've never exclaimed "OMFG there's some maple in my pecan chicken spatchcock!" either.  
    FWIW...  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • EagleIIIEagleIII Posts: 169
    In a pinch when I felt I was out of smoke, I added a couple chunks of wood through the bottom vent and pushed them further in with the ash rake.  That way - you don't have to open the dome and believe it or not, the chunk has no problem catching and pushing smoke up through the lump and into your meat.
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  • MickeyMickey Posts: 16,420
    edited October 2013
    Just what was said is 100% correct. BUT, for those of us always riding the short yellow bus to school: Just drop the chips (chunks will  not fit) down the side and then use a tool to scrape them into the fire pit off the side. I use my GridLifter or Mini ash rake tool. Lots of things work. Think long screwdriver.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Thank you all for your help.  I do appreciate it.
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