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Smoking with Wood Chunks

I just bought my first BGE 3 weeks ago and have used it 4 times. I've using my Weber Genesis for 5 years and decided to go with a BGE. 

This may seem like a dumb question, but, here goes: Do you soak wood chunks in water prior to using them similar to wood chips or do the chunks go on dry? 

Kudos to the members of the this forum - what a wealth of information.


Weber Genesis CP310; Weber Q1200 (camping); LBGE.

"If you haven't heard a rumour by 8:30 am - start one"


  • shtgunal3shtgunal3 Posts: 4,140
    Welcome aboard Dave. No soaking here. Chips and chunks both go on dry.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • I soak both. I believe it helps keep the temp more steady and the smoke to last longer while cooking.
    Memphis, TN: XL BGE, Custom 62"x34" Cedar Table, Weber Kettle 22" that no longer sees action.
  • lousubcaplousubcap Posts: 19,436
    Welcome aboard and enjoy the journey.  Above all, have fun.
    I don't soak any smoke wood as the degree of moisture penetration into the wood is negligible and all it does is lead to steam until the minimal moisture has evaporated.  Remember-the BGE is an air-controlled (starved) fire-different than a gasser.  FWIW-
    But-your rig and your cooks so whatever works for you.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • No soak here.  And I like how you said "I just bought my first BGE..."  Yes, you will buy a second and you will buy many accessories.  Welcome!

    A BGE chiminea, a small and a 17" BS in Las Cruces, NM

  • No soaking for me, just one extra step that doesn't seem necessary IMO
  • Mountain View, CA
  • I don't soak.
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • I use chunks, but there is no soaking for me.
    Stillwater, MN
  • FockerFocker Posts: 8,364
    Welcome to the playground.

    Don't waste your time soaking chips or chunks.

    Planks, skewers, toothpicks, are worthy of a soak, to resist some of the heat/burning during the cook.
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • YukonRonYukonRon Posts: 13,888
    No soaking here, as mentioned previously, water absorption is minimal, so it goes right to right to boil at 212F. No real advantage.
    If wood readily absorbed water, they would not have made boats out of wood, for centuries.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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