Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Chips versus Chunks

GrillerGriller Posts: 88
edited 12:44AM in EggHead Forum
Hello everyone, happy weekend to you all.

I'm in my fourth week of Eggin' and have made burgers, a steak, half chickens, brisket, and a couple of pizzas. I've used the BGE coal and wood chips for most of my cooks but noticed I wasn't getting as much of the smokey flavor as I would expect. I bought some pecan wood chunks yesterday which definitely put the flavor to the chicken I did last night. This made me curious how others fuel their fire. So an open question to you Eggsperts out there - when you cook do you use chips or chunks (or neither :woohoo: ) and why? If you use the wood in your cooks, which kind do you find yourself using more often?

Happy Egging,


  • porcheggporchegg Posts: 47
    While I too am still pretty new at this, I prefer the chunks over the chips. I was finding that the chips were burning out faster than I wanted. That really holds true for a low and slow. Not that I'm an eggspert.
  • Big'unBig'un Posts: 5,909
    The egg is so tight that you could throw in sawdust and still gain some benefit. However, I use chunks whenever possible because they seem to smoke longer, in fact, I actually buy hickory firewood, and cut it down into huge chunks. I also use pecan, cherry, plum, crab apple, red oak,wine barrel chips and now rusty rooster was kind enough to pick some coffee chips that I still have yet to try. If anyone lives in the Atlanta area and would like some hickory to try, just let me know. HTH,
  • FidelFidel Posts: 10,168
    I only use chunks, and usually only pecan and cherry. Once in a while I will use apple or oak. I stopped using hickory a while back - I think it overpowers most meats for my taste. I like to taste the smoke, the meat, the rub, and the sauce without any one element upstaging the others.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    I used chips back in the old Weber days, I now prefer to use chunks. I use Hickory, Oak, Apple, Cherry and grape vine.
  • chunks smoke...chips burn.
  • stikestike Posts: 15,597
    as you can see, no way is the right way.

    i use whatever i have. chips, chunks, sticks, twigs...

    i even use straight BARK alone, from the shagbark hickory tree. sweetest smoke there is, believe it or not. sweetest i've found, anyway.

    as long as the smoke smells good, it'll taste good. just comes down to too much or not enough, and that takes time to figure out for yourself.
    ed egli avea del cul fatto trombetta -Dante
Sign In or Register to comment.