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chips vs. chunks
TN_Egger
Posts: 1,120
Just bought this at Sam's for $4. Though I prefer chunks, I couldn't pass this up. What do you use?
Signal Mountain, TN
Comments
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Chunk guy here
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I like chips for poultry and fish. Something you don't want to over smoke."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Both depending on how I can get the product. Only oak I can get around here is Jack Daniels chips. Prefer small chunks for the low&slow cooks but it all burns.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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Chunks only. I'll split a chunk into smaller pieces if I'm doing a quicker cook.
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Chunks here ....Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Chunks. In order of use:
Pecan
Peach
Sugar Maple
Cherry
White Oak
Hickory
Need smaller? Split or shave the chunks."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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When I grill hot and fast and want some smoke - chips.
Anything low and slow - chunks, dry.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Chips for the eggs. I like Chigger Creek's chunk size, perfect for the egg, great quality wood too.
http://www.chiggercreek.com/products.html?page=all
They are much smaller than the standard, I scatter them in the lump getting better coverage. Hickory County Industries are the perfect size too. Used to get them at Schnucks, as they're out of Mizzou as well.
http://www.hickorycountyind.com/
Got tired of seeing unlit chunks after bbq smokes.
Chunks go in the kettles and WSMs.
Chips are poof, and gone.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Chunks of course
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Woodchunk said:Chunks of courseKeepin' It Weird in The ATX FBTX
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SmokingPiney said:When I grill hot and fast and want some smoke - chips.
Anything low and slow - chunks, dry.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:SmokingPiney said:When I grill hot and fast and want some smoke - chips.
Anything low and slow - chunks, dry.Sandy Springs & Dawsonville Ga -
My eggs, or lighting technique, must be different, as I never knew where it would go, even placing them towards the back in anticipation, or going a step further and placing a chunk over each place lit after the egg and fire were established/preheated.
We are dealing with a small fire in the egg, compared to other smokers when running low and slow.
Cook Sunday burned down at 7 o'clock, hot spot at 6.
With higher temp grilling and pizza bakes, the 1 o'clock hot spot, on both my larges, is more frequent, but no 100% guarantee. Burning downward when lighting from the top, yes, as it has to.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:My eggs, lighting technique, must be different, as I never knew where it would go, even placing them towards the back in anticipation, or going a step further and placing a chunk over each place lit after the egg and fire were established/preheated.
We are dealing with a small fire in the egg, compared to other smokers when running low and slow.
Cook Sunday burned down at 7 o'clock, hot spot at 6.
With higher temp grilling and pizza bakes, the 1 o'clock hot spot, on both my larges, is more frequent, but no 100% guarantee. Burning downward when lighting from the top, yes, as it has to.Sandy Springs & Dawsonville Ga -
bgebrent said:Focker said:My eggs, lighting technique, must be different, as I never knew where it would go, even placing them towards the back in anticipation, or going a step further and placing a chunk over each place lit after the egg and fire were established/preheated.
We are dealing with a small fire in the egg, compared to other smokers when running low and slow.
Cook Sunday burned down at 7 o'clock, hot spot at 6.
With higher temp grilling and pizza bakes, the 1 o'clock hot spot, on both my larges, is more frequent, but no 100% guarantee. Burning downward when lighting from the top, yes, as it has to.
When I turn, crosshatch 15 min in or so, you can tell by the marks, or lack of them, where the fire/heat is at, rotating, evening things out.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:bgebrent said:Focker said:My eggs, lighting technique, must be different, as I never knew where it would go, even placing them towards the back in anticipation, or going a step further and placing a chunk over each place lit after the egg and fire were established/preheated.
We are dealing with a small fire in the egg, compared to other smokers when running low and slow.
Cook Sunday burned down at 7 o'clock, hot spot at 6.
With higher temp grilling and pizza bakes, the 1 o'clock hot spot, on both my larges, is more frequent, but no 100% guarantee. Burning downward when lighting from the top, yes, as it has to.
When I turn, crosshatch 15 min in or so, you can tell by the marks, or lack of them, where the fire/heat is at, rotating, evening things out.Sandy Springs & Dawsonville Ga -
bgebrent said:The Cen-Tex Smoker said:SmokingPiney said:When I grill hot and fast and want some smoke - chips.
Anything low and slow - chunks, dry. -
Chunks burn longer. But chips make it easier to control your smoke time. Not gospel, just personal preference. I have heard any bark on chunks will give you a funky flavor in your cook.
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The Cen-Tex Smoker said:Woodchunk said:Chunks of course
lots of oak on our property also
i do have some chips I use in a small offset smoker, but I have not used that smoker since I bought the egg -
The Cen-Tex Smoker said:Woodchunk said:Chunks of course
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