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Living up to my username I can't figure out the best way to add wood chips to my KJJ. One of our weekly meals is the Kirkland 7 oz salmon fillets. I prefer to use the indirect method but getting the foil-wrapped dry wood chips under the ceramic deflector after reaching 400F is problematic. Last night I pre-heated without the deflector and placed the foil-wrapped dry wood chips on the charcoal then put the deflector on and the temperature dropped 100F. By the time the temperature got to 400F, the wood chips were smoked out. Any suggestions?