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

[mcmiller74]

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]

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]

will long metal tongs not work?

 

[MilitantSquatter]

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]

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]

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]

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]

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

Thanx

agreed.. not ideal.

 

[Brewmaster]

Just use liquid smoke. :shocked:

 

[CaptainJimmy]

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]

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]

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*