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How many of you soak your wood chucks ?
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Robert5506
Posts: 11
I always just throw a few in about 15 min before food . Is the smoke taste less when they are soaked ? A few of my cooks have been pretty campfire like taste wonder if I should let them cook down more .
Comments
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Some people soak them, but my sense of it is that the overwhelming majority of people who've looked hard at this issue agree that there's no point at all to soaking them.
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Don't soak
what kind of lump you cooking with?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Not in the egg. Just adding water.Sandy Springs & Dawsonville Ga
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Used to, not anymore.
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I'll soak two and leave the other two dry. That way the two wet ones are drying out and smoking as the two initial dry ones are burning out. Not sure how much extra time it buys, but by the time the meat hits 140ish, that's when it stops absorbing smoke.
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stlcharcoal said:I'll soak two and leave the other two dry. That way the two wet ones are drying out and smoking as the two initial dry ones are burning out. Not sure how much extra time it buys, but by the time the meat hits 140ish, that's when it stops absorbing smoke.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
To address the campfire taste issue too, it's either the type of lump or too many chunks imho“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Or not a clean burning fire“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I always soak
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Hans61 said:Don't soak
what kind of lump you cooking with? -
All soaking does is create steam. The wood absorbs very little water and doesn't smoke until that water steams off. So all you're doing is delaying the smoke until the surface water steams away.
Don't bother. It accomplishes nothing.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I soak wood chips or else the burn up in a few minutes. Chunks go in dry.
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If wood soaked up water, do you think they would have made boats with it?
I have not found the flavor of food enhanced with the burning wet wood. Just my opinion.
Rockwood and dry smoking wood work for me."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:If wood soaked up water, do you think they would have made boats with it?
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I'm not sure because I don't have a woodchuckXLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Woodchuck?
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Soaking chips delays smoke. That is a fact, use this information to cook better.______________________________________________I love lamp..
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how much wood would a wood chuck chuck if a wood chuck could get soaked?______________________________________________I love lamp..
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With .22 shells.
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I like to soak it in cider~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I used to, but after my ch harassing at the hands of my fellow, esteemed forum members,no more.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Never, unless you want steam.
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NOSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mikee said:I soak wood chips or else the burn up in a few minutes. Chunks go in dry.
On the Weber, use chunks, unsoaked, in the kamado, chips or chunks unsoaked.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Nope. Never.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Mikee said:YukonRon said:If wood soaked up water, do you think they would have made boats with it?
I get the "weighs less than the amount of water it displaces." However, the absorption of water by wood is much lower than a few people might think. That is why you will see Indonesian water craft, decades old, facilitating several generations, without the aid of paint or sealant of any kind, used as fishing boats on an ongoing, daily basis.
If they absorbed water, their density would rise, making them heavier than the water they displace, therefore subject to sinking.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Nope - sprinkle chips and chunks around and through your lump, like tossing a big ol' charcoal salad - I get smoke throughout my entire cooks that way.
I USED to soak them when I was using my old gasser - but that was mostly to keep the chip box from bursting into flames.
No soak - just smoke now!Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
When I was new I got campfire taste because I didn't wait until clean burn. Rookie mistakes
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