For those of you seasoned uds smokers what is your method of adding wood chips/chunks to get a long smoke. I have used mine a few times and realy like it but without an access door to add smoking chunks i have to remove the lid and take the meat out to get to the fire box.Is this what you guys do or do you just throw in a bunch right away and leave it alone. Thanks
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Line it up around the outer edge of the basket. You only need a few chunks. sometimes
I try to spiral it out from the center, so its like a slow smoking fuse of wood chunks. Not sure if it does anything, but I've had smokey goodness coming out of the lid for 14 hrs. without messing around.