to soak or not to soak

Brett

I've switched from chips to chunks and have had great success, my question is What are your thoughts on soaking or not. I have been but I have heard from others that they do not. Any feed back would be appreciated. Thanks Brett

tach18k

Brett, I never soaked chips or chunks. But then I only use chips on very small cooks or just toss them with-in the lump

Fidel

Brett,[p]I don't soak mine, just mix chips or chunks in with the rest of the fuel.

Grumpa

Brett,[p]I don't soak chunks.

Grumpa

Brett,[p]I don't soak chunks.

BobS

Brett,
You need to soak in a regular grill, because you are using the water to slow down the burning. In the Egg, you are controlling the burn with the control of the air, so there is not risk of a fast loss. After my first lo-n-slo, I was surprised to see a couple of the chunks that had basically unburned edges at one end.[p]When I was using a gasser, I never cooked chicken with the skin, because the extra fat would flare up. That is not a problem in the BGE and that is the same reason you do not need to soak the chips.

Spring Chicken

BobS,
You sure are Smart... I suppose you have to live up to your name.[p]I never looked at it that way but you're right, I've had unburned wood chunks in some of my cooks.[p]Spring "Learn Something Every Day" Chicken
Spring Texas USA

gdenby

Brett,[p]I've read, but can't confirm, that soaking wood increases the amount of creosote given off when smoking. That's no good. But, as already mentioned, the Egg's controlled airflow limits the chance of the wood burning, so there's no need for soaking.[p]gdenby

andy

Brett,
Gas grills you soak the chips! Charcoal grills- chips or chunks you don't have to. happy eggn