When to add smoke chunks when cooking ribs on XL BGE (using adjustable rig)

nutshellml

Afternoon all.  So I am fairly new to the XL BGE, I have the CGS Adjustable Rig and have cooked ribs 2x.  I'm having issues/questions - 1) not getting a really nice smoke line on my ribs 2) probably more importantly, When do you all add your smoke chunks and how many?  I have seen right at the start and put them on the lump you're lighting, get it up to temp and throw the ribs on.  I have also seen to wait a while and then put them on or sometime add a few during the cook.  How can you add during the cook when you are suppose to wait for the "bitter" smoke to clear before putting meat on?  Any help thought are appreciated.

KKorkmaz

Most mix them in with a lump charcoal, the butter smoke you mention is an issue when the chips/chunks burn but less so when they smolder (which should take place once you stabilize the pit),

Botch

I'd read somewhere that meat takes on the most smoke right at the beginning, I add my chips right before the meat goes on.  
Quantity, I'll let someone with an XL answer that one.  

JRWhitee

Just mix them in with the lump, doesn't matter what size the egg is.

Carolina Q

Botch said:

I'd read somewhere that meat takes on the most smoke right at the beginning, I add my chips right before the meat goes on.  
Quantity, I'll let someone with an XL answer that one.  

Meat takes smoke as long as there IS smoke. The smoke RING supposedly stops forming when the meat reaches 140°. In theory, the colder the meat is when you put it on, the better the smoke ring. I don't pay much attention to my smoke ring though. Don't care if I have one or not.

Mix wood chunks throughout the lump, then light, install all your furniture and close it up once it gets going. As the fire spreads during the cook, a fresh chunk of wood will start to smoke.

SGH

nutshellml said:
  How can you add during the cook when you are suppose to wait for the "bitter" smoke to clear before putting meat on?  

I would like, if I may, to offer some thoughts on the quoted question above only. Others have already addressed the other part of your question and as such, I will offer what I can to the above. Before I do, let me point out that I have only been using a BGE for a short time. And as such, there may be more valid alternatives. However I have found a method that I like for adding more smoke late in the cook if I notice the meat not hitting the hue that I'm looking for. In general, I prefer chunks and splits over chips. However late in the ball game when using the BGE, there is one exception to this rule. When I want to add wood late in the cook I go with chips. This is seldom as I usually use enough wood up front to not have to concern myself with it. But we all under estimate at times. It's just part of it. With that said, if the need arises for more wood late in the ball game, I will add chips all the way around the circumference of the fire ring where I can. I do not trouble with trying to remove the plate setter. I just pour them where I can. Try not to "pile" them up. You want them to burn reasonable fast so that they produce clean smoke. If you make a big pile, you will have a smoldering dirty fire for a while. I have used this method successfully several times. Is it ideal? Probably not. But does it work and work well? Just as sure as the sun sets in the west it works. Again, there are probably other ways to reach the same end. However I like to keep it simple. And this little trick is just about as simple as a hippys hair blowing in the wind. Let me say this in closing. For just a minute when the chips first hit the fire, they will give off a little white smoke. However this will subside fast. I have yet to have a problem with a bitter or acrid taste yet when using this method. As always, I hope that this helps and may your hair grow long and shaggy my friend.