Soak wood?

Kosko · October 2012

I know some soak there wood chips/chunks. I personally do. What about you guys?

Mickey · October 2012

No. Never. At all. But that is just me.

Village Idiot · October 2012

No. If water penetrated wood easily, all of the trees would be soggy after a rain.

travisstrick · October 2012

No, never.

r270ba · October 2012

Never...probably because of the guys above :D

travisstrick · October 2012

Wood subjected to high temperatures produces smoke

Water subjected to high temperatures produces steam.

You decide.

bertscampers · October 2012

never.

Zick · October 2012

Never. I used to until I learned it is really a myth. The best change you can make is go from chips to chunks or blocks of wood.

DocWonmug · October 2012

Not any more. Reading here on the forum suggests it gives a better flavor without smoking, and it is not needed anyway.

gdenby · October 2012

Used to, when coming over from metal cookers w. poor air flow control that let the wood burst into flame. Was mostly useless then, and quite unnecessary with the Egg's tight air flow control.

mb99zz · October 2012

Great thread! After reading the posts, I'm going to change my approach (still a new egger here). Next time I do a butt I'm going to use chunks and I will NOT soak them. I used soaked chips last time and I felt there wasn't enough smoke flavor despite using several handfuls.

travisstrick · October 2012

mb99zz said:

Great thread! After reading the posts, I'm going to change my approach (still a new egger here). Next time I do a butt I'm going to use chunks and I will NOT soak them. I used soaked chips last time and I felt there wasn't enough smoke flavor despite using several handfuls.

The only difference between chunks and chips is the total amount of wood. You can achieve the same results by using the same volume of chips equal to your desired amount of chunks.

I use chunks because they are easier to throw in and store. (I do use chips for chicken or fish)

Fred19Flintstone · October 2012

Dry Dry Dry. Like mowing the yard without a beer in the cupholder. That's a riding mower for you city slickers.

Skiddymarker · October 2012

mb99zz said:

Great thread! After reading the posts, I'm going to change my approach (still a new egger here). Next time I do a butt I'm going to use chunks and I will NOT soak them. I used soaked chips last time and I felt there wasn't enough smoke flavor despite using several handfuls.

No need to soak, thanks Stike. You can use chips in the egg with good results, chunks are easy and usually will not flare as much if you open the dome to check on things. If the egg is stable at 225-275 for a low and slow, chips will work just fine if they are spread thru the lump. They smoulder and make good smoke. If you open the dome, they will flare so keep peeking to a minimum. Use up what you have before you get some chunks.

I like chunks because the unburned ones are easier to find in the lump so I don't dose my to be hickory smoked chicken with the mesquite leftover from last night's roast. Don't like "mesquickory".

Griffin · October 2012

Used to with my old metal offset smoker, but quit doing it before I even got the Egg. never any more.

DocWonmug · October 2012

Chips light off faster and don' last as long. Good for grilling. Chunks are good for long cooks.

Hashmaker · October 2012

I never soak and always use chunks.

ribmaster · October 2012

I never soak. Why? because I learned it was not needed. It only delays the smoke. placement and size extend the time of smoke.

lwrehm · October 2012

No soaking here...I prefer chunks but have used chips.

pezking7p · October 2012

travisstrick said:

mb99zz said:

Great thread! After reading the posts, I'm going to change my approach (still a new egger here). Next time I do a butt I'm going to use chunks and I will NOT soak them. I used soaked chips last time and I felt there wasn't enough smoke flavor despite using several handfuls.

The only difference between chunks and chips is the total amount of wood. You can achieve the same results by using the same volume of chips equal to your desired amount of chunks.

I use chunks because they are easier to throw in and store. (I do use chips for chicken or fish)

I've been using chips lately, and I have to say I think the chunks are a little better at prolonged smoking. chips seem to go up all at once and quit smoking after 20 minutes.

Kosko · October 2012

Awesome. I appreciate the input from all. I use to use a cheap smoker ( brinkman) and I would soak the chips or chunks. Now that I have my egg it's a whole new ball game but I wasn't sure about soaking them , until now!

Baysidebob · October 2012

Kosko said:

Awesome. I appreciate the input from all. I use to use a cheap smoker ( brinkman) and I would soak the chips or chunks. Now that I have my egg it's a whole new ball game but I wasn't sure about soaking them , until now!

I still soak for my Brinkman, Weber kettle and Sportsman. I do NOT soak for the BGE.

Fred19Flintstone · October 2012

Baysidebob said:

Kosko said:

Awesome. I appreciate the input from all. I use to use a cheap smoker ( brinkman) and I would soak the chips or chunks. Now that I have my egg it's a whole new ball game but I wasn't sure about soaking them , until now!

I still soak for my Brinkman, Weber kettle and Sportsman. I do NOT soak for the BGE.

It makes sense to use water in the Brinkman & Weber, but soaking doesn't add much water. The water doesn't penetrate very far into the wood. Maybe a 1/16th inch or so. That's why water baths are used so the meat doesn't dry out. Depending on soaked wood chips or chunks for a water source to keep food moist in those rigs is not wise IMO.

Rzeancak · October 2012

I DID SOAKED! THEN I SOPPED! I WILL NEVER GO BACK TO SOAKED AGAIN.

jfm0830 · October 2012

I never soaked wood chunks for my smoker. I did however soak woodchips going into my gas grills smoker drawer. Since switching to the egg I don't soak the chips either.

R2Egg2Q · October 2012

No soaking here.

nolaegghead · October 2012

I used to soak 'em. Then I saw the light. Steam don't add no flavor.

SWVABeanCounter · October 2012

Thanks to the great advice in this forum, I don't soak. I do use chunk on low and slow, but use chips for quicker cooks.

BigC · October 2012

Thanks for this thread, @Kosko. Great guidance by the experts. Will soak no more!!!

BigC · October 2012

On similar note...is it possible to have "too much of a good thing" by adding too much chips/chunks to a long cook? Have heard some say that more isn't necessarily better.

nolaegghead · October 2012

BigC said:

On similar note...is it possible to have "too much of a good thing" by adding too much chips/chunks to a long cook? Have heard some say that more isn't necessarily better.

Yes. I completely ruined a beautiful chuck roast with too much pecan. We ate it for dinner, but it tasted like someone dumped an ash-tray into the pulled beef. I threw a large pecan branch on the lump. It was a tough lesson.

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