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To soak or not to soak?

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egger66
egger66 Posts: 385
edited November -1 in EggHead Forum
I usualy use wood chunks when I want a add a smoky flavor to my cooks. However, I was only able to find chips today. I've read before that chips should be soaked for 30 mins prior to placing on the egg, but I've also heard some say that it isnt necessary. Any thoughts?
Thanks
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
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    The Egg has limited oxygen so the chips will smolder by themselves. All soaking does is take up your time and delay their smoldering until the water in the chips evaporates. Bottomline: Don't bother soaking them.
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  • RRP
    RRP Posts: 25,898
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    I agree but with one exception. When I have some several step method going on like say using a plate setter and then copper elbows on it and then say a drip pan and then returning the grill and then placing the meat on the grill...all that takes time and the chips will be flaming not smoldering or smoking like crazy so I'm choking and can't see...that's when I will soak my chips in advance to buy me time. Otherwise if it's a quick throw in chips slap on grill and meat I don't bother!
    Re-gasketing America one yard at a time.
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
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    GOOD POINT! I never thought of soaking to buy time. :blush:
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  • gasface
    gasface Posts: 21
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    I always soak them myself. Otherwise they pretty much are gone in 5 minutes
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  • PhilsGrill
    PhilsGrill Posts: 2,256
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    Soaking wood chips or whatever and throwing them on 1200 degree coals pretty much vaporizes and steam is produced lowering the temperature. That's why you don't soak.
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