GRILLS

NIGHTBREED

Once you start cooking and the food is on the grill...how do you guys add lump or smoke chips?
I saw a grill that Weber sells...the sides can be lifted to add the lump and smoke chips.
By the way cooked my first turkey last night on the medium egg (large one still in the box waiting for my new house next july)...
Amazing, i used maple lump (smells so good)...
I was going to eat turkey all week but now i have almost none left!!![p]Last but not the least...my next meal is going to be ribs...how do you guys get the fire going for long periods of time?[p]Thanks and have a happy holiday

The Naked Whiz

NIGHTBREED,
With the large egg, you should never need to add lump in the middle of a cook as long as you start with enough. Otherwise, you'd have to remove the food and the grid. I don't usually find the need to add smoking woods after the fire is going. I add enough to start with (you can mix some in down in the lump if you want smoke later on) and the food will only absorb smoke during the intial stages of the cook anyway. (Meat stops absorbing smoke around 137 degrees.)[p]As for getting the fire going for long periods of time, if you add enough lump to start with, you won't have any trouble keeping it going. I loaded my large up, did a 21 hour cook at 230 degrees and had enough lump left for another 10-15 hours.[p]TNW

The Naked Whiz

The Naked Whiz,
Just to clarify, the meat stops absorbing smoke when the temperature of the MEAT reaches 137.[p]TNW

NIGHTBREED

MR NAKED WHIZ,[p]thanks for your input, my turkey from yesterday is even better today, man i love my Egg.
I'm cooking some fish now for my wifes lunch.[p]

Charcoal Mike

NIGHTBREED,
I have seen the Weber you are talking about. I actually purchased JUST the grid at Target for $10 or so. The two sides fold up quite nicely, just like the new BGE Grid Extenders, and make it easy to add stuff to the fire *IF* needed. These grids fit a large egg just perfectly, and I sometimes use this as my second grid.[p]I have to agree with Whiz though - if you build the fire right to start, you really shouldn't need to add anything during the cook.[p]If you want to build a good fire for a low and slow, take a look around the recipe site for Elder Wards document.[p]Cheers and happy holidays -[p]Mike

djm5x9

Whiz:[p]I am not so certain that 137º is the magic temperature for meat to stop absorbing smoke. I think 120º is the smoke ring/interior absorption threshold for meat. That is not to say that meat will not continue to collect smoke on its surface above this 120º threshold - which can be a good or bad thing depending on how the fire was managed.[p]The BBQ FAQ, Section 12 - Science and Barbecue provides an interesting discussion regarding this subject.
[ul][li]BBQ FAQ, Section 12, Science and Barbecue[/ul]