Poll: wood chunks or chips on BGE?

FATC1TY

I think many look at a chunk and assume the chips is the same amount. Sure. 

But its surface area and ability to use more oxygen that make chips burn faster. 

What burns up and lights faster- twigs bundled up in the shape of a log, or a log ? Weight for weight the chips will burn up quicker and ignite faster. 

They both have their purpose and positions in cooks. Agreed - learn the many tools and you certainly can master your plans. 

smokeyw

Chunks

Focker

BGEs, always get chips mixed in the lump.
Weebers all get chunks, except when using the snake method, then I use chips.
Splits for burn barrel chicken on the WSM with Cajun Bandit rotis.

Great_EGGspectations

I prefer using chunks; but, have chips (mixed in with the charcoal prior to lighting) available for the shorter cooks.

Mickey

Both

Skiddymarker

Chips are often on sale vs chunks, so the kamados get chips and the Weber gets chunks. I have used chunks in the BGE/Primo as it is easier to fish them out for the next cook. 

buzd504

FATC1TY said:

But its surface area and ability to use more oxygen that make chips burn faster. 

But if you are in an oxygen limited environment (i.e. holding at 225), then that doesn't matter.

That said, I prefer rocks.

SaintJohnsEgger

buzd504 said:

FATC1TY said:

But its surface area and ability to use more oxygen that make chips burn faster. 

But if you are in an oxygen limited environment (i.e. holding at 225), then that doesn't matter.

That said, I prefer rocks.

What's the smoke like from rocks?

Hans61

In a low and slow bge the air vents are barely open so there's not much air running through it. Lots of guys here could break the science of that down better than I can but the gist is chips mixed with the lump work great. I usually mix chips in by stirring the the ash tool one or two handfuls then put one or two chunks on top for ribs, 3-4 for butts and briskets