Frozen Wood Chips

Reverend BSB

I read recently that you can soak your wood chips, then freeze them, so if you decide to cook something at the last minute you can throw the frozen chips right in without waiting for them to soak.

Has anyone ever tried this? How did it work out?

Fidel

There is no reason to soak them. Just toss them on dry and you'll be fine.

fishlessman

with a ceramic cooker there is no reason to soak the chips, we just toss them in dry

Celtic Wolf

No need to soak wood chip at all. So why waste the electricity freezing them..

Lump burns at 1200+ degrees. Water boils at 212 degs (even from a frozen state). All you are doing in producing steam.

stike

no need to soak anyway.... not in a BGE

2cats

Reverend BSB wrote:

I read recently that you can soak your wood chips, then freeze them, so if you decide to cook something at the last minute you can throw the frozen chips right in without waiting for them to soak.

Has anyone ever tried this? How did it work out?

Yes. Great.

Sometimes wood chips get soaked with liquid flavoring agents.

Rascal

I like to use JD's oak barrel chips when I'm doing a long & slow cook. I just toss a handful of them (dry) over the lump every 30 minutes or so an let 'em do their 'thang' (a term I learnt in Texas yars ago). : - )

GrillDaddy

I soak my woodchips; I find it interesting that so many do not.

I read some were that you can soak your woodchips in boiling water if you only have 5 or 10 minutes before you need to use them. I have not tried that yet. But will next time if pressed for time.

FlaPoolman

The only thing I soak is my thirst with a cold beer or ten :woohoo:

RRP

I don't soak my chips but I do keep a stash of frozen bamboo skewers that I soaked for 24 hours before freezing. No burnt skewers here!

fishlessman

now thats actually a good idea, might even work for planks if you ran them under warm water just before using them

Semolina Pilchard

YOu don't need to soak chips or chunks that will go in the egg. They will only flame up when the egg is open. When the egg is closed the lump and chips (or chunks) are only getting enough oxygen to smolder.

Mickey

Now that is a good idea.Thanks