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Old 07-02-2010, 01:31 PM   #1
mcmiller74
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Default Adding Wood Chips during a long indirect cook on a big green egg

Does anybody have any tips to adding wood chips to a big green egg when using the indirect offset? I find trying to get them in from the side they don't get on to the hot part of the fire in the center.
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Old 07-02-2010, 01:40 PM   #2
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Easiest way I've found is to mix them in with the lump, adding a layer of lump, scatter some chips, more lump, more chips, etc. when you load the egg.
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Old 07-02-2010, 01:42 PM   #3
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will long metal tongs not work?
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Old 07-02-2010, 01:45 PM   #4
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Quote:
Originally Posted by Stoke&Smoke View Post
Easiest way I've found is to mix them in with the lump, adding a layer of lump, scatter some chips, more lump, more chips, etc. when you load the egg.
agreed... or move very quickly to remove grate & plate setter to add onto the lit coals if more is needs.
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Old 07-02-2010, 01:55 PM   #5
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Quote:
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will long metal tongs not work?
Not if you're using a plate setter for indirect cooking, unless you remove the (hot)meat, the (hot) grate, and the (hot) plate setter
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Old 07-02-2010, 02:25 PM   #6
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Initial set up really helps as others noted. I get chunks planted near the bottom of the coal and chips mixed in toward the top.

If I do need to add chips during the cook, I drop them down through the three gaps in the plate setter and then using my wiggle rod (metal skewer with a bent tip to clear the fire grate holes between cooks), I just flick them towards the lit coals. It's kind of like a foosball action, remember that game?

Hope that makes sense.
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Old 07-02-2010, 03:30 PM   #7
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Quote:
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agreed... or move very quickly to remove grate & plate setter to add onto the lit coals if more is needs.
Doesnt adding the chips directly to the hot coals cause nasty white smoke and not TBS?

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Old 07-02-2010, 07:11 PM   #8
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Quote:
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Doesnt adding the chips directly to the hot coals cause nasty white smoke and not TBS?

Thanx
agreed.. not ideal.
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Old 07-02-2010, 08:03 PM   #9
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Just use liquid smoke.
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Old 07-02-2010, 09:04 PM   #10
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ill either mix them in the coals a few minutes before cooking by lifting the platesetter, or i use chunks...

i prefer chunks, they burn cleaner and longer...
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Old 07-02-2010, 10:42 PM   #11
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Everyone here (almost) has great tips. You are very right that getting chips past the grate and platesetter is pretty hard - quick removal works best.When using the platesetter I prefer to strategically place chunks from the outset so that I get good smoke through the critical first few hours of a low and slow cook.

I also often use the versatile adjustable rig with oval grates from ceramicstore.com with a 13" round or 12"x17" oval stone on the lower rack for offset. With this setup I can still pretty easily drop chunks down into the coals if necessary while cooking.
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Old 07-03-2010, 08:18 PM   #12
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I have read in some bbq books that if you place the chunks on the edge of the fire, rather than in the fire, you get a cleaner and more efficient smoke. i kinda agree. Though i have not tried it yet so thats mondays cook. the 4th is sloppy joes since i have to work. *sigh*
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