How to add wood to kamado style smoker ie. BGE, Primo, etc.?

[jmed999]

I have a Primo grill/smoker but this question would be the same for any kamado style grill/ smoker.

I would like to add wood after the food is on even though I'm using a plate setter.

ie during a long smoke, cooking multiple pizzas and would like to add a few chips at the start of each one, etc.

How do you guys add wood when cooking indirect (using the plate setter)?

Thanks in advance! :becky:

 

[Hillbilly BBQ]

Minion method is your friend, other than that...get a different kind of smoker

 

[LMAJ]

If you are doing pizzas the plate setter and pizza stone are going to be blazing hot... you are talking about adding chips... why not add chunks mixed into your lump for long cooks the wood fires at different times. For pizza just put your chunks near the top of he lump so it burns first.

 

[mjpmap]

If you are using the oval, just use the deflector plate and grill on half, then you can add wood whenever you want. You really should be able to space out your wood in the firebox in the beginning to get you through just about any cook though.

 

[jmed999]

Yeah the stones are too hot to move. Wish they had a small door or some other way to add wood. Putting all the wood in the very beginning risks too much smoke on some pizzas and none on others. Very difficult to get the fire to go where you want so the smoke is balanced.

Anyone else?

 

[jmed999]

If you are using the oval, just use the deflector plate and grill on half, then you can add wood whenever you want. You really should be able to space out your wood in the firebox in the beginning to get you through just about any cook though.

If I use the deflector plate on half the pizza stone will be over direct heat, right? Thanks for the idea!

 

[Doug Crann]

My XL BGE will run longer than a day at 250* on a full load of wood...

 

[jmed999]

Hard to cook pizzas at 250.

 

[Jason TQ]

Once the pit and stone are up to temp put on some good gloves and use tongs to lift it all and toss like 3-5 fist sized chunks in there and start cooking the pizzas. Tough to add mid cook on a kamado style cooker and wood chips are somewhat of a waste as they burn way to quickly to give an effective smoke flavor.

Or light the middle to start it up and put the chunks close to the outside so they don't burn too quickly.

 

[SciAggie]

If you have the WOO from the Ceramic Grill Store you can lift the platesetter and grate out as a unit (have somewhere to go with it) - add wood, then put it back. To avoid that I mix wood chunks with the lump and eliminate the need to add wood later. You have to watch for bad smoke also when you add wood later on a kamado style cooker. YMMV

 

[Smokey Lonesome]

Check out the plate setter lifter at SmokeWare. About $30.

SmokeWare.com.

Don't own one but could use one!!

 

[bosco0633]

a solid trick is to adding wood chunks after the temp is up is to place in the lower vent. They will ignite with the burning ambers that drop down. I add pieces all the time down there and they burn great

 

[mjpmap]

The other thing to keep in mind is that a hotter fire is going to give you less smoke. I've done quite a few pizza's on my XL. I always put the pizza stone on when the fire is still cold. I get the fire up to 550 minimum. You'll get the wood flavor, but very little smoke at that temp.

 

[BackFixer]

I use the grill gripper that came with my Kamado Joe to remove the heat deflectors when they're hot.

http://www.bbqguys.com/item_item_2854916.html

 

[tjv]

on the round kamados, you need to push the stone(s) above the felt line, then there is nothing in your way to access the lump. Or use small stones to open up the edge for lump access.

With thin crust pizza I use one stone and position it high in the dome. I get better temp control through the stone and top of pizza benefits from the convective/reflective heat in the dome.

On the primo oval, you can open up the sides by using a small round stone (13" dia.) in the center, one or two stones won't matter as you can add wood from the side. Just need something to hold the stones.

t

 

[tgstrang]

I have a Primo grill/smoker but this question would be the same for any kamado style grill/ smoker.

I would like to add wood after the food is on even though I'm using a plate setter.

ie during a long smoke, cooking multiple pizzas and would like to add a few chips at the start of each one, etc.

How do you guys add wood when cooking indirect (using the plate setter)?

Thanks in advance! :becky:

Ditch the chips and go get some chunks. Bury anywhere from 5-10 fist size chunks throughout the lump and you should be good to go on long smokes. I used to run my Akorn (gave it to my buddy) on long smokes with very little fuel and would have plenty of smoke.

 

[JS-TX]

What kind of lump are you using? I find for pizzas no wood is required if I'm using B&B or lump with some heft to it. Royal Oak for me is way too light on the smoke flavor. But other than that spread your chunks around and they will ignite later on in your cook. I also like the idea of putting some under the fire grate.. I need to try that one day.

 

[MeatCandy]

a solid trick is to adding wood chunks after the temp is up is to place in the lower vent. They will ignite with the burning ambers that drop down. I add pieces all the time down there and they burn great

+1...This is your answer...:clap:

I do this too...On the cooks I want to add wood, just slider' in... during a smoke session or a pizza party, open the intake vent and put a chunk of wood in the embers under the fire grate...

This (for me) is only necessary during high temp cooks late in the game were the initial wood has burnt down...I may add a chunk after the 3rd or 4th pizza..

Easy peazy...boom done...No tear down, or leaving the lid open... :mad2:


Good Luck...

 

[jmed999]

Thanks guys!