RT-1250 RT-1250 Heat Deflector

[kennygsr]

Has anyone tried adding wood chips or pellets on top of the heat deflector for additional smoke flavor? What were the results?

Thank you.

 

[mooncusser2k]

Folks have mentioned doing that with other models. Haven't done it myself so can't comment on the results.

 

[Thor8594]

A smoke tube is much easier

 

[mooncusser2k]

A smoke tube is much easier

That's why I haven't tried the deflector. The tube doesn't require removing grates and drip pan.

 

[jac365]

I have several times. I have used smoke tubes also. The issue with the tube to me is if the meat is on the lower grate along with the tube the smoke rises and escapes out of the door gaps and stack.
With wood pieces on the deflector the smoke rises and comes from under drip pan to the grates/food on it's way out. The tube lasts longer but I prefer adding the wood to the deflector. I use more "chunks" of wood as apposed to chips. The limiting factor is the space between the deflector and the drip pan. It's not a lot of room. I have been very happy with the results, but I keep my temps mostly at 225. Briskets have been INCREDIBLE on the 1250!!