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To soak or not to soak?? (chips and chunks)

LowflyerLowflyer Posts: 783
edited January 2012 in Root

Newbie here,

Still confused on this one.  Any advice is greatly appreciated.

I did search the topic before posting

Comments

  • ShiffShiff Posts: 1,556
    I only  use chunks and do not soak them.  They smoke just fine without soaking,
    Large BGE
    Barry, Lancaster, PA
  • Chunky no soaky
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • stikestike Posts: 15,597
    Any wood, any size or shape. Soaking not required
    ed egli avea del cul fatto trombetta -Dante
  • So why are you soaking the wood at the bottom of all your posts :-)

  • Little StevenLittle Steven Posts: 28,169
    Fie, fie on thee strumpet.

    Steve 

    Caledon, ON

     

  • ribmasterribmaster Posts: 209

    If you got wood(any size) on heat it will burn when dry. Cut the air supply(lid down) and it will smoke.

    Chips will burn faster. Soaking delays the smoke until it dries out, but you get the same smoke regardless.

    Soaking hurts nothing but seems to be a waste of time with the egg.

    I grill therefore I am.....not hungy.
  • ....but but but tweev from an earlier post today
    "
    So how to do you get the best smoke ring? Opinions vary. 
    Generally water soaked wood produces more nitrogen dioxide loaded smoke. " 
  • LowflyerLowflyer Posts: 783
    I had some chunks catch on fire, due to a way too hot fire. I'm learning, slow and low. Thanks for all the help.
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