Wood???

Unknown

Anyone ever use wood in their BGE? I usually use BGE lump with wood chips (cherry or jack daniels). I like a heavier smoke taste I used to get from my old off-set steel smoker, but I love my egg way too much to go back. Any suggestions?

Toy Man

Try wood chunks..

Clay Q

goldencoop, Well, that is an interesting question-Can wood be used in the egg as a primary heat source? Thinking outside the box, Why not? If you really know your fire and are experienced in wood fired smoking I imagine that the egg could be wood fired. [p]Your burn time between loads would be short and then you would have to figure out how to load while your in a cook. Temps would be low unless you had a hot fire with lots of tall flame licking at the meat-even with a platesetter. Constant vigilance and maintenance to control temp and fire would be required, I imagine.[p]Perhaps you would be the first to try wood. Can't hurt the egg to try.[p][p][p][p][p][p]

Unknown

goldencoop,[p]Several years ago there were two fellows on the forum that did an all wood cook on the Egg. If I remember right, it was some kind of a challenge and the cook should be in the archives with all the comments by each cook and the people that followed this adventure. You might be able to google the archives and find this information. [p]As for a more smoke flavor in your cooking, use wood chunks for your smoke.[p]Dave

YB

Old Dave,
I think it was Nature Boy and Elder Ward...I may be wrong.
Larry

Nature Boy

<p />Old Dave,
Was able to dig this picture off my hard drive. I did one of those for fun. Wanted to go "caveman" so I used an all wood fire, and no thermometers on a sirloin tip roast. It was a lot of fun, but and the meat came out beautifully, but it was one of the smokiest pieces of meat I have ever eaten. After the sear I tried to get a good established base of coals going, but adding wood was troublesome, and I found it near impossible to get a good clean burning fire.[p]If you had a way of burning your wood to coals, then adding them to your egg (through a split grate or something), then you might be in business. Otherwise you are lookin at ahstray flavor. Made for some hald decent chili, but it too was purty smokey![p]Cheers!
Chris

badbruce

goldencoop,
Wouldn't only wood in a small confined space create a creosote problem? Just wondering.
bruce

Unknown

Hi Larry,[p]Like yourself, I am really not sure. If I was to guess, I think it was Nature Boy and Char-Woody. I know it was really a very interesting thread about all the problems they had with this cook and I think the both of them came out with a good product but it was a ton of work. [p]Maybe one of them will step forward and give us the information on this cook. [p]Dave

YB

Old Dave,
I think your right Dave!It seems like they had a contest.
Larry

Prof Dan

goldencoop,[p]I've done it a couple of times -- I love smoke, but that was all I could taste with just wood. Also, it generated a lot of ash. Plus a huge volume of exhaust smoke -- my neighbor climbed up a ladder to peer over my back fence to see if my house was on fire.[p]Bottom line -- yes, it is possible, but it is not worth the trouble. It's better with lump plus wood chunks.

Unknown

Old Dave,[p]not to be dense, but how big would you go with the chunks and would you soak them?[p]thanks

Unknown

Clay Q,[p]i was thinking of using it WITH lump, not as a primary heat. what do you think?

Unknown

goldencoop,[p]It would depend on what I am cooking as to size and quantity of the chunks needed to smoke the meat to suit my taste. For something that was going to be on the pit for say about 15 hours, I would probably use about 3-5 fist sized chunks of wood. And no, I don't soak the smoke chunks.[p]Dave