Adding wood chips during cook.

Waver

I found I sometimes wanted to get the smoke going again on longer smokes, but didn't want the hassle of removing the meat, grill, water pan, plate setter... you get the idea.  Not only is everything hot and difficult to handle, but you need to have the dome open so long you lose a lot of heat.  I made a little chute out of foil that I could slip in the edge of the grill, between the plate setter and the wall of the egg and slide some small chips onto the hottest part of the coals below.  It was much quicker and worked pretty well but I wanted something stronger that would last.  So I took a piece of rain gutter and cut it so it was about 3" wide with little 3/8" sides.  I made a few snips in the sides to bend it.  I worked fairly well.  Then my uncle, a retired machinist made me a solid piece.  3/16" steel, 2" wide, 24" long, good curve to it, and then enamel coated to preserve it.

SmokeyPitt

That is a great idea.  Do you have any pics of them in place? 

BRush00

Dude that's sweet - excellent idea! 

Tell your machinist uncle to make you 20 or 30 of them, and sell them to the rest of us!

Cymbaline65

Excellent idea.

corey24

I agree, great idea.  I have thought since getting my egg that was the one thing I would like to change, or have added as a feature.  Usually after a couple hours the smoke stops and I would like to add more wood.  I don't remember the name of the cooker but one of these 'knockoff eggs' has a little sealed compartment on the side that allows you to add wood during cook.

DMW

I agree with @BRush00 go to market with those. Call them Chip Chutes.

Carolina Q

I used to wonder why BGE didn't make hinged grids like Weber uses. But chunks last a fairly long time and I find that I never add any after putting all the hardware in the egg. A few chunks and that's it. Put some where you lit the lump for instant smoke and some where you didn't. As the fire spreads, those will start to smoke too.

DMW

Carolina Q said:

I used to wonder why BGE didn't make hinged grids like Weber uses. But chunks last a fairly long time and I find that I never add any after putting all the hardware in the egg. A few chunks and that's it. Put some where you lit the lump for instant smoke and some where you didn't. As the fire spreads, those will start to smoke too.

+1 That's how I build my fires. But I'll bet if he went to market with "Chip Chutes" he'd be able to sell quite a few.

probe1957

DMW said:

I agree with @BRush00 go to market with those. Call them Chip Chutes.

How about ChipGrates? 

itsmce

Clever idea!  I'd take one.

NPHuskerFL

That's quite inventive. And not to rain on the parade or be a Debby Downer but... When I do a "long" L&S as I'm puting in the lump I'm also layering in wood chunks for smoke. Doing it this way I find it unnecessary to add wood later. Not to mention after the bark begins to form (3-4 hrs) the smoke doesn't really do much at that point. FWIW.
But, this is a pretty cool idea.

JRWhitee

I do the Same @NPHuskerFL, I have chunks throughout the lump.

KenfromMI

I like using large chunks the size of my fist, that was my first complaint when I got the egg that there is no way to add wood. Of course this was after rushing and assembling the plate setter, the fire bricks, the grate, and my temperature probe and realizing I forgot the wood LOL........don't chips just burn up in a few seconds on the hot coal? Seems like they wouldn't last at all.