Wood Prep Question

Jail egger

Out of all the wood prep methods used for other grills what is best for the egg.
1. Wrapping all wood in tin foil pouches?
2. Soaking before adding to the egg?
3. Adding it dry?

On previous grills I have wrapped all wood chunks in tin foil leaving a small vent. I really like how that smokes. But what is proper with the egg, any opinions?

Fidel

Add dry chunks right into the lump.

FearlessGrill

I've experimented with soaked and dry. I've found that for me, I get the best smoke with dry chunks added directly to the fire. With chips, I soak them first, and that works OK too.

-John

NibbleMeThis

I like my wood dry. I mix chips in with my lump directly.

I have to be careful with my hickory chunks, I added a bit too many on a recent cook and each time one of the chunks began to catch fire (they were dispersed throughout the coal so they started at different times), I got a bit of that "bad smoke" for a few minutes.

I keep learning:)

opod

most people i know recommend soaking at least 30 min. it avoids the "burning" of the wood you mentioned. however if you do add a bunch of wet wood, it will take longer to stabilize your temp.
kurt kowalski
clarksville TN

reelgem

Good point opod, dry would be the way to go.

East Cobb Eggy

I add mine dry.

When wet it, it is far too smokey.

Greg

Jeffersonian

Yep, same here.

FlaPoolman

Chunks and dry for the egg. Use to foil for kettle and gassers but no need for that now.

JLOCKHART29

As others have said. Dry wood chunks. I like presimmon which I cut on the farm.