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Do you soak your wood chunks before cooking?

EazyEEazyE Posts: 58
edited January 2012 in EggHead Forum
Just curious what the consensus is on wood chunks. I see that some do and some don't but what do you all recommend doing. I usually dont soak them, but am I missing something by not doing that. Thanks in advance!

Comments

  • fairchasefairchase Posts: 248
    Nope!  Seems useless to me.
  • MickeyMickey Posts: 17,459
    No. Bet you come up 80/20 for no.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • BakemanBakeman Posts: 113
    No need to.
  • boatbumboatbum Posts: 1,273
    I used to soak, stopped soaking, can't tell that it made any difference.
    Cookin in Texas
  • IrishDevlIrishDevl Posts: 1,390
    I don't.  Whenever I soak the water turns a color that makes me think all the wonderful smoke flavor has left the wood.  
  • No.  Mickey may be wrong.  It may be 100%.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • IrishDevlIrishDevl Posts: 1,390
    It only seems like peeps on youtube instructional videos soak the wood.  
  • GreenhawKGreenhawK Posts: 398
    I don't, but I do use the chips that have been soaking in Jack D for a few years.  haha
    Large BGE Decatur, AL
  • IrishDevlIrishDevl Posts: 1,390
    I say, just have everything ready to go on once you put your wood chips/chunks on in your egg.  When I first started I would dump the wood in and never be ready to put the platesetter pan, grate and food on in time and most smoke would just go on my clothes and in my eyes.  I now have everything ready, so when I put the chips down I am ready to put everything else on very quickly and close the lid so all the wonderful smoke stays on the food where it belongs.  I am putting a brisket packer on tonight at midnight and I definitely know the wife won't be to happy if I jump into bed smelling light a firefighter after midnight.    
  • IrishDevlIrishDevl Posts: 1,390
    I soak my liver in Jack D when I cook, sort of the same thing I guess. 
  • I soak my liver in Jack D when I cook, sort of the same thing I guess. 
    lol. A man after my own heart.

    I'll drink to that.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Chips, yes; chunks, no. There is a video on YouTube where the guy soaked a chunk overnight in water. The next day, he split the wood to see how far in the water soaked. It was about 1/8 of an inch.
    LBGE, Stoker WiFi, UDS, Pit Barrel Cooker
  • IrishDevlIrishDevl Posts: 1,390
    Soaking my liver in Jack D manhattans right now - nothing better.  Wonderful winter drink, although Northeast winter this year is 50 degrees.    
  • boatbumboatbum Posts: 1,273
    Bout time for a scotch and water, been a long day sittin out by the egg!!!!
    Cookin in Texas
  • eggoeggo Posts: 488
    Never thought about liver on the BGE. And soaked in Jack D, and maybe on a plank. Got to try it.
    Eggo in N. MS
  • Soaking my liver in Jack D manhattans right now - nothing better.  Wonderful winter drink, although Northeast winter this year is 50 degrees.    
    That's bone chilling cold in these parts.

    Houston TX


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • IrishDevlIrishDevl Posts: 1,390
    I bet it is.  Northeast it is like the indian summer never ended.
  • In my opinion,By soaking the chunks or chips all you are doing is delaying the smoke. The water is going to steam off and when the wood is dry,Then it will start smoking
    LET'S EAT
  • What flamethrower said...no.

    I grill therefore I am.....not hungy.
  • I don't.  Whenever I soak the water turns a color that makes me think all the wonderful smoke flavor has left the wood.  
    Water around the wood sure has that liquor look to it...  I'm no longer soaking now I use the BGE.  Other smokers breathe so much I needed it, but the Egg is so efficient I don't need it.
    Large BGE -- Greensboro!


  • AD18AD18 Posts: 196
    Nuther no.

    Large BGE, Weber 22.5 kettle, Weber Genesis
    Cobourg, Ontario
  • This is the video GatoGordo was talking about:

    http://www.youtube.com/watch?v=rv7y1TWyKEw

    Spring "Smoke 'em If You've Got 'em" Chicken

    Spring Texas USA

  • SqueezySqueezy Posts: 1,102
    I don't.  Whenever I soak the water turns a color that makes me think all the wonderful smoke flavor has left the wood.  

    +1
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Negative on the wood chunk soak. Affirmative on the JD Liver marination.
    BOOMER!
  • I believe the soaking method came from using wood on grills where flame ups can be a problem.  We don't have that problem with the BGE so no soaking for me.
  • No on the chunk soak.  Done it both ways and all it does is delay the smoke for a little while if soaked.
    Large BGE Dyersburg TN
  • No, and I think less of people who do. 
    Be careful, man! I've got a beverage here.
  • I always place the chunks are different points in the lump as I build the stack and I dint want my charcoal to get wet, so no. I used to soak my chips before the egg but I don't see any reason to now. The Naked Whiz website has some pretty good info and reasoning.
    "Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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