Wood chips!

Johnnysmoker

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???

Black_Badger

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

Johnnysmoker

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.

GreenhawK

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.

Johnnysmoker

Great idea, green hawk! Already lit the grill this time though.

KennyLee

And next time consider going with chunks instead of chips, especially for a longer cook. 

brzelt

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!