Adding Wood Chips during a long indirect cook on a big green egg

mcmiller74 · 07-02-2010, 01:31 PM

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.

Stoke&Smoke · 07-02-2010, 01:40 PM

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.

gnwes · 07-02-2010, 01:42 PM

will long metal tongs not work?

MilitantSquatter · 07-02-2010, 01:45 PM

Quote:

Originally Posted by Stoke&Smoke

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.

Stoke&Smoke · 07-02-2010, 01:55 PM

Quote:

Originally Posted by gnwes

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

swibirun · 07-02-2010, 02:25 PM

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.

LT72884 · 07-02-2010, 03:30 PM

Quote:

Originally Posted by MilitantSquatter

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?

Thanx

MilitantSquatter · 07-02-2010, 07:11 PM

Quote:

Originally Posted by LT72884

Doesnt adding the chips directly to the hot coals cause nasty white smoke and not TBS?

Thanx

agreed.. not ideal.

Brewmaster · 07-02-2010, 08:03 PM

Just use liquid smoke.

CaptainJimmy · 07-02-2010, 09:04 PM

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...

SmokeJumper · 07-02-2010, 10:42 PM

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.

LT72884 · 07-03-2010, 08:18 PM

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*

07-02-2010, 01:31 PM	#1
mcmiller74 Found some matches. Join Date: 07-19-08 Location: New York, NY Downloads: 0 Uploads: 0	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.

07-02-2010, 01:40 PM	#2
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	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. __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

07-02-2010, 01:42 PM	#3
gnwes On the road to being a farker Join Date: 05-07-10 Location: Canton, Georgia Downloads: 0 Uploads: 0	will long metal tongs not work? __________________ LBGE, Weber 22.5 OTG, Weber 18.5 OTS, UDS, Weber Genesis, Brinkmann Gourmet Smoker, Gray Thermapen

07-02-2010, 02:25 PM	#6
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN Downloads: 0 Uploads: 0	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. __________________ Chris Knoxville, TN two Big Green Eggs (large) Smoke Hollow smoker/grill combo www.nibblemethis.com

07-02-2010, 08:03 PM	#9
Brewmaster is One Chatty Farker Join Date: 07-05-07 Location: St. Louis Downloads: 0 Uploads: 0	Just use liquid smoke. __________________ FEC-100 PG-500 Large Egg Weber Ranch Kettle BBQ070 (Lil Tex) BBQ075 (Texas) UDS

07-02-2010, 09:04 PM	#10
CaptainJimmy Full Fledged Farker Join Date: 06-04-09 Location: Howell, NJ Downloads: 0 Uploads: 0	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... __________________ BGE Large&Weber OTS 22.5" Craigslist rescues

07-02-2010, 10:42 PM	#11
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam Downloads: 0 Uploads: 0	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. __________________ Rob 26-1/2" OTG, A Clutch of BGEs, Hole in the Ground Brick Fire Pit Second recipient of the Aussie Lamb Farker's (ALF) Award. EAT MOЯ LAMB!! Got crabs with SmokinAussie! Demented Architect of The MOINK Ball Timpano and Tower of Funnel (ToFu)

07-03-2010, 08:18 PM	#12
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	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 __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

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