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Wood Prep Question

Jail eggerJail egger Posts: 67
edited 3:07PM in EggHead Forum
Out of all the wood prep methods used for other grills what is best for the egg.
1. Wrapping all wood in tin foil pouches?
2. Soaking before adding to the egg?
3. Adding it dry?

On previous grills I have wrapped all wood chunks in tin foil leaving a small vent. I really like how that smokes. But what is proper with the egg, any opinions?


  • FidelFidel Posts: 10,172
    Add dry chunks right into the lump.
  • I've experimented with soaked and dry. I've found that for me, I get the best smoke with dry chunks added directly to the fire. With chips, I soak them first, and that works OK too.

  • NibbleMeThisNibbleMeThis Posts: 2,263
    I like my wood dry. I mix chips in with my lump directly.

    I have to be careful with my hickory chunks, I added a bit too many on a recent cook and each time one of the chunks began to catch fire (they were dispersed throughout the coal so they started at different times), I got a bit of that "bad smoke" for a few minutes.

    I keep learning:)
    Knoxville, TN
  • opodopod Posts: 41
    most people i know recommend soaking at least 30 min. it avoids the "burning" of the wood you mentioned. however if you do add a bunch of wet wood, it will take longer to stabilize your temp.
    kurt kowalski
    clarksville TN
  • reelgemreelgem Posts: 4,256
    Good point opod, dry would be the way to go.
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    I add mine dry.

    When wet it, it is far too smokey.

  • JeffersonianJeffersonian Posts: 4,244
    Yep, same here.
  • FlaPoolmanFlaPoolman Posts: 11,670
    Chunks and dry for the egg. Use to foil for kettle and gassers but no need for that now.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    As others have said. Dry wood chunks. I like presimmon which I cut on the farm.
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