Questions/ I Just Got Some Accessories For My New Egg-Help!

Tanya

I have had my egg now for about a month. It came with the dome thermometer and the daisy wheel. I live in Texas Panhandle and just came back from Oklahoma City shopping spree. I went to a place called the Chimney Shop in Bethany, OK.that is a dealer for BTE and the owners there, were just wonderful. I had called ahead and when I got there he had all the accessories I asked for waiting. He has a plate-setter ordered for me but I did get the pizza stone. How do I use it for indirect cooks? I also got the raised grid, rib rack and verticle roaster. Also, I got some wood chips. I got cherry, pecan, and alder wood. I already had hickory and mesquite and they are big chunks. These new chips are very small chips. Seems like they would burn up really fast or does it just not take as much for these types of woods. Also, what wood chips for which meats? I've read on the forum about woods for smoking, but can the pecan and cherry be used with beef or pork? Any help is appreciated as I am really new and dumb to all this. Thanks!

Smokey

Tanya,[p]Sounds like a great trip. The pecan and cherry wood are both mild and can be used for just about anything. Poultry and many fish absorb more smoke than pork and beef. [p]As far as the pizza stone, the way you use it for indirect cooking is to use it as a heat shield or deflector (keeping the direct heat away from whatever you're cooking). If you have the raised grill, Place the pizza stone on the main grill (good idea to use cover it with foil to prevent a build up of soot and a drip pan). Then place your mean on the raised grill.[p]Good luck and let us know what you cook!

The Naked Whiz

Tanya,
Chips of any smoking wood will be consumed rather quickly. I only use them for a quick burst of smoke when the cooking time isn't going to be very long. I use chunks for long cooks when you want smoke for a long period of time. [p]TNW

BlueSmoke

Tanya,[p]Good advice below. I recommend that you experiment with wood/meat combinations; you may find you prefer certain combinations. Personally, I like pecan with everything, cherry with pork and poultry, and alder with fish (salmon in particular).[p]You can get longer smoke from chips if you scatter them over the lump. That way they're available as the fire spreads. Because they do burn more rapidly than chunks, I don't put them in till just before I put the meat on.[p]Ken

Mike in MN

Tanya,
I have a broken pizza stone I place on top of my plate setter as added mass. I cover the top with foil to catch any drippings...probably not necessary, but I don't like the thought of moisture on the hot ceramic (that's what caused the pizza stone to split) I accidently spilled some water from a drip pan on the pizza stone, and that ended that.[p]The link is to a site that gives a bit of an explanation for the various types of wood for grilling, and some do's and don'ts.[p]
Mike in MN

[ul][li]Smoking Woods[/ul]

Tanya

Mike in MN,
Thanks! I appreciate the information on the wood, and I will be very careful with my pizza stone. I can't wait to try a pizza! I've seen some threads on pizza with a lot of helpful information. I love this forum!!!! Thanks to everyone!