Butt + More Smoke ?

Unknown

I've got a 4.5 lb butt on the egg just now at 220ish. The recipe I'm following has me adding more wood for smoke after 2 hours(there's already a couple of handfulls of apple wood chips on it). How? I've got the butt on the vrack on the grate on the drip-pan on the plate-setter. Do I really take all that out to get the chips in? How do you do it once you've got the egg all geared up?[p]Thanks

thirdeye

Ghostlight,[p]You should be in good shape without adding any more flavor wood. Is this recipe Eggspecific or was it written with some other type of smoker in mind? I have a couple of electric smokers with instructions that don't really apply to my other smokers.[p]~thirdeye~

Unknown

thirdeye,[p]It is the "Bens Pulled Pork" recipe under the recipe section of the bge site, so I'm assuming Egg specific. I'll take your advice and just take a peek in a while and see how it looks. Thanks[p]
[ul][li]http://www.greeneggers.com/recipes/pork/pork0424.htm[/ul]

Unknown

Ghostlight,[p]You should be able to smell your flavaoring (chips) in the meat now. If you put in 3 full handfuls you should have more than enough smoke in your meat.[p]What I do, once the fire is going, just before adding the meat to the bge is take soaked wood flavouring chips/chuncks to the center of the fire then spread some chips outward to the edge of the coals. As the fire grows later in the cook those outer chips will smoke flavor throughout the cook.[p]If I want more smoke later in the cook I take a piece of tinfoil, make a cup of sorts out of it, add wood chips and also put some water in the 'cup'. I close the top of the tinfoil leaving some space for the smoke to release later in the cook. I will put up to 3 of these cups on the coals. [p]Be aware with all those chips, this will produce a very heavely smoked piece of meat.[p]I am not sold on covering the meat in tinfoil during the cook. I simply cook to the desired internal temp and rest the meat in tinfoil or under a tinfoil tent and the food comes off great - moist and smokey.[p]If you feel you have to add more chips, I use smaller chips and drop them down through the grill and past the sides of the setter.[p]good eatin, Kent[p][p]