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Just put on a batch of chili !!!

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edited November -1 in EggHead Forum
This is my first try at chili on the egg and i've got a few questions. I've got the temp at around 190. How long should I let the stuff cook? Does adding wood chips enhance the flavor? If so, what type should I use? I've got apple, mesquite, and hickory to choose from. Thanks for any help you can give me.[p]Dave
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  • KennyG
    KennyG Posts: 949
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    dgoat,[p]You need to raise your dome temp to the 250-275* range or you will be cooking all day. I normally cook chili to an internal temp of 180* to where it's noticably starting to reduce. A one gallon batch should take 3 hours. [p]Apple chips are great with chili, but any combo of what you have should work nicely. Stir about every 20 minutes.[p]K~G

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  • Steve-O
    Steve-O Posts: 302
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    dgoat,
    This is too late to help you with your first batch - hope it turned out good. I do mine a little differently than Kenny. I cook mine in an old dutch oven at 350 for two hours with my pizza stone between the grill and dutch oven. I stir it every 30 minutes or so, but have had no problem with sticking in the two batches I have done. I have used hickory and ash to flavor my chili and like the results I get from both. For my next batch I will try mesquite. I'm sure that apple wood will add a very nice flavor also.
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