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Newbie advice on Wood chips
Comments
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Try chunks. Chips are for salsa. :P
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agree…personally never used many chips, but have always been pleased w/ chunks
obviously, use the size of the pieces to dictate how much smoke you want
i only put on right at the beginning of a cook…maybe for a looong brisket or shoulder i’ll throw in a few small pieces, but not much…when i build a good fire it just seems to go down and doesn’t get the small chunks on the side
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just throw the chunk right in the middle after soaking of coarse
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No soaking. I just throw in 6 or 7 and mix them in so the fire finds them through the cook.
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I have had the below for a while- for your info-
Originally posted by Stike a while ago-<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
“frankly, wood is wood. i use chips, chunks, barked, no bark, etc.
chips and chunks don't do anything better than the other, unless you use one like you'd use the other. meaning, use chips like chips and chunks like chunks. people win contests with either, so it doesn't affect the food. you just gotta use them "corrrectly". In the BGE chips can be mixed throughout the lump to maximize smoke during a lo and slo. your fire crawls around, so you want chips where the fire will be. you won't use up all the chips because the fire won't use up all the lump. don't screw with wet chips. in a ggasser, you wet chips to keep them from burning outright, and flaming. they can't do that in the egg. you can have a raging fire, and toss in wood, and it WILL NOT CATCH FIRE as long as the lid is shut and the airflow is dialed in. open the lid, and the wood WILL burst in to flame. shut it, and it goes out. it WILL smoke though. and that's what you want.
chunks are fine too. you strategically put them around the lump, and maybe push one into your fire right at the start, just to make sure.
put in as many chips/chunks as you want. smoke flavor is added as long as there is smoke. that means, if you had a butt going 20 hours, and the smoke only showed up for the last hour, it'll still smell like (and taste like) smoke. it's the smoke RING that only forms in the first hour or so. and the smoke ring is color, not flavor. so don't worry about when smoke kicks in. if you like a lot, add a lot of chips or chunks.
chunks vs. chips is the same as "ford vs. chevy". much ado about nothing.
oh, as for high temp cooks. i like to toss a couple chips in sometimes when a steak is finishing. did it last night, actually. and again, no worry about flames. i tossed the wood in, shut the lid, and got some decent smoke. only when the lid was opened did it catch fire. i flipped the steak, then shut the dome, and the chips went out. that's nice to know. flames are actually bad for steak. they look pretty, but flamed is less desirable than direct heat from the lump. flame isn't as hot, either.
whew. lotta typing.
but this is something that comes up a lot....”Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Well, as you can see, there are a lot of ways to skin a cat here.
+1 lousubcap
@ 2:07 am. Nice
Good post,
Totally agree.Keepin' It Weird in The ATX FBTX -
I don't use chips; just chunks. A 3 hr cook might burn through 3 - 4 chunks. That would be the equivalent wood of a lot of chips. I'd guess you'd need 1 - 2 cups of chips scattered throughout your lump to get the same flavor, depending upon how big your Egg is.
Maybe someone who uses chips can chime in and give you a recommendation.
Cooking on an XL and Medium in Bethesda, MD.
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