Adding wood chips during the cook

swbouton · October 2013

I’ve used a few recipes that ask me to add wood chips during the cook, after the plate setter has been installed and the meat is on the fire. I can’t figure out a way to do this without removing the meat and the plate-setter, adding the chips, and having the BGE open way too long. Is there some mysterious way you folks do this?

The recipe that brought my attention to this was for a turkey which I started to brine tonight. http://www.biggreenegg.com/recipes/smoked-turkey/

I’d appreciate your suggestions.

Thanks,

Steve

Little Steven · October 2013

Just mix your chips in with your lump. You won't see a lot of smoke but you will smell and taste it.

dlk7 · October 2013

I mix in chunks throughout the lump and it will smoke for over 24 hours.

Charlesmaneri · October 2013

I do the same as dlk7 and never have a shortage of smoke

SmokinDAWG82 · October 2013

+1, no need to add if you disperse it throughout

caliking · October 2013

I use dry chunks from the start, a few dispersed around the firebox and get the desired results. i don't add anything during the cook, because i'm not a fan of moving hot items during the cook. Usually 2-3 fist sized chunks depending on what I'm cooking and for how long. Overnight cooks get more chunks. I'm not sure I understand the benefit of wood chips mixed throughout the lump, but I'm no expert and there are many things I don't understand

Botch · October 2013

I do often add chips to the coals with the platesetter in place, before the grill/meat goes on. I slide the tip of a garden trowel between the outer bowl and the platesetter, at about a 60-70 degree angle, and then carefully pour the chips onto the trowel from a 16-oz plastic Iowa State University beer cup purchased in October 1979 at the Kansas/ISU game (it was cloudy and cold). I'm sure a New Mexico State University cup will work as well.

Botch · October 2013

I wanted to add that, I usually don't use up that much lump during a cook, and there's a lot of unburned chips left when I start the next cook (why I've never mixed the chips throughout the lump). But then, I've never exclaimed "OMFG there's some maple in my pecan chicken spatchcock!" either.

FWIW...

EagleIII · October 2013

In a pinch when I felt I was out of smoke, I added a couple chunks of wood through the bottom vent and pushed them further in with the ash rake. That way - you don't have to open the dome and believe it or not, the chunk has no problem catching and pushing smoke up through the lump and into your meat.

Mickey · October 2013

Just what was said is 100% correct. BUT, for those of us always riding the short yellow bus to school: Just drop the chips (chunks will not fit) down the side and then use a tool to scrape them into the fire pit off the side. I use my GridLifter or Mini ash rake tool. Lots of things work. Think long screwdriver.

swbouton · October 2013

Thank you all for your help. I do appreciate it.

Adding wood chips during the cook

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