Wood Chips

therealhaddock

Relatively new on the egg but absolutely hooked. Getting a bit more confident on it now and have bought a bag of Pecan Wood chips. Got a full chicken that's crying out to be egged and was thinking of adding some of the chips. Whats the best way of using them? Soaking them first seems to be the norm. If so for how long and how many do i use? Sure its all on this forum somewhere but to save me trawling through, any advise would be appreciated. 

Thanks.

Brisket_Fanatic

In my opinion soaking the chips only does 2 things, it lowers your pit temp by extinguishing the fire and adds steam which doesn't help. Also for me the chips burn up really fast so do yourself a favor and buy chunks. Since chips burn up so fast, toss them in and put the chicken in right away. Of you use chunks then let the amount come clean then add the meat. This is of course after you have a clean burning and stabilized fire.

johnkitchens

You don't have to soak them. Some do some don't. I have gotten away from chips and started using chunks. 

The problem I had with chips is that they burned up too fast. A good chunk or two will last a while. 

Since you have the chips you should certainly use them. You will more than likely have to add more during the cook to keep getting the smoke that you desire. 

Concerning how many to use, start with a handful spread out in the fire. Just keep an eye on it and when it appears that they are about gone replace them. Most chips are small enough that you can add them with the grate on. I can just drop mine down into the fire while I am cooking. 

Good luck! 

lousubcap

Chips or chunks-both yield smoke but if going at high heat the chunks will serve you better.  Chips can be mixed throughout the lump load so you can get smoke as the fire travels around the lump; especially for low&slow when only a small portion of the lump is burning at one time. 

bettysnephew

Be careful with the amount you put with the coal, poultry absorbs smoke easily.  I use a single chunk of pecan for doing a bird and it comes out about right for our taste.  I would try a handful mixed into the charcoal so it burns as the fire reaches it.  Good luck, the flavor and coloring pecan gives poultry is marvelous.

therealhaddock

Thanks. Would have bought chunks but the local supplier only had the chips. From the advice above i'm going to not soak them, mix a few into the charcoal before lighting and them add more during the cook. Sound about right?

JHands

I have never used pecan but iirc it's a mild flavor. When I use apple chips, which are also mild, I mix quite a bit into the lump in different areas then toss a handful on top and scatter them to the edges of the fire ring right before I put the plate setter in. Then I let the thick smoke clear then add meat

johnkitchens

therealhaddock said:

Thanks. Would have bought chunks but the local supplier only had the chips. From the advice above i'm going to not soak them, mix a few into the charcoal before lighting and them add more during the cook. Sound about right?

That is what I would do. 

tridogdude

Read somewhere that wrapping the chips (not soaked) in aluminum foil (with tiny holes poked in the foil) then putting them right above your heat source gives best results. I have done this quite successfully a bunch of times with my propane smoker but since we just got our egg, have not tried it on the egg. The chips do seam to last a lot longer than laying them in a skillet. Have also soaked some and did have decent results.

Had a brisket in brine for two weeks and have it sitting in the fridge with the pastrami rub for the past 4 days. Putting it on the egg tomorrow and am thinking about trying the foil on the egg. The only thing I dont like about the egg is having to add chips when smoking. Hate having to open the egg and moving the brisket to add more chips.

ChillyWillis

tridogdude said:

Read somewhere that wrapping the chips (not soaked) in aluminum foil (with tiny holes poked in the foil) then putting them right above your heat source gives best results. I have done this quite successfully a bunch of times with my propane smoker but since we just got our egg, have not tried it on the egg. The chips do seam to last a lot longer than laying them in a skillet. Have also soaked some and did have decent results.

Had a brisket in brine for two weeks and have it sitting in the fridge with the pastrami rub for the past 4 days. Putting it on the egg tomorrow and am thinking about trying the foil on the egg. The only thing I dont like about the egg is having to add chips when smoking. Hate having to open the egg and moving the brisket to add more chips.

@tridogdude‌ With the egg there is no need for aluminum foil packets, just put the wood in with the lump and let it burn (that's a trick to smoke on gassers, it works well on them but no need when using charcoal).

Also, if you mix you chips or chunks (I would recommend chunks) in throughout your charcoal as you are filling the egg you don't need to remove your food while smoking to add more. As the fire burns in the egg it will get to the smoke wood mixed in with the unburnt lump and continue smoking the meat.

Mickey

No water. For a chicken I mix pecan and cherry chips. Only one handful total. Smoke (lots of) is not your friend on chicken.

RRP

Whether it be chips or chunks please keep this very simple TRUTH in mind...those chips or chunks can not start to smolder and smoke UNTIL all that water has been steamed out of them! Some people confuse escaping water vapor with smoke.

NPHuskerFL

+1 prefer chunks to chips. But, I've used both.