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Smokin' on The Egg

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cupboy
cupboy Posts: 34
edited November -0001 in EggHead Forum
Hello everyone.
I have a quick question regarding using wood chips on the egg.
Should I just be throwing soaked chips and chunks on the charcoal or should I be making those foil pouches for the chips. The only reason I think that is maybe the smoke would last longer in the pouch?
I'm not sure.... thats why I've come to the experts

Thanks
Mike
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Wood Chunks mixed in the lump at the start. NO SOAKING required.
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  • Woodbutcher
    Woodbutcher Posts: 1,017
    I prefer chunks instead of chips and there is no need to soak them. Just get your fire going and throw them on. Let them smoke for 20 minutes or so and then put the meat on.
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  • cupboy
    cupboy Posts: 34
    thanks for the replies.

    i always thought the chunks would just catch fire and burn if i didn't soak them.

    I'll give it a try dry.
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  • Hungry Joe
    Hungry Joe Posts: 1,579
    :unsure: :):whistle:
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  • BENTE
    BENTE Posts: 8,337
    the fire needs air to flame and since you are using a egg the air is very limited that is why they will not just burn up ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    stike is that you..
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    They will catch fire and burn when you soak them too. Right after all the water steams off in 5 or 10 minutes.

    Wood needs to burn to smoke.
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  • cupboy
    cupboy Posts: 34
    thanks
    you guys are the best!
    great place for help....i love this forum
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  • Cadfael
    Cadfael Posts: 24
    Asked a similar question a week or so ago. Had some chunks left over from quite a while ago and used them. They worked great.

    Leads me to a question (aka hijack) - is there a good place online to order wood chunks? I probably could get them locally but I generally have a hard time finding time to go out looking.
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  • stike
    stike Posts: 15,597
    glad to see my drum beating is paying off and it's becoming part of the lore....

    heh heh heh

    the very nature of a ceramic cooker is that the outside air is drawn up through the coals and the oxygen is consumed. when you limit the flow, you are essentially permitting the fire to only get the air it needs to maintain a temp. if the temp is not rising (if it is steady), then the fire is not getting any spare oxygen, and cannot grow. adding wood to the coals means they will not burst into flames, because there's no oxygen available for them to burn. it's like adding more charcoal. just because it is there, doesn't mean it will burn. it needs oxygen, and there isn't any in enough extra amount to allow it to burn.

    when the fire contacts the wood, it will smolder. but it won't make any flames.

    two things will drive this point home. while you have a monster raging fire going, take a twig or stick maybe six inches long. pencil thickness. toss it right on the coals it bursts into flames. shut the lid and watch thru the top vent. the flames will die out in a few seconds.

    another thing is that any spare wood you toss in which is NOT used in a cook will often be found the next day to be charcoal. charcoal is made in a low oxygen (or 'no' oxygen environment), under heat which would otherwise cause it to burn.
    ed egli avea del cul fatto trombetta -Dante
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  • cupboy
    cupboy Posts: 34
    I would love to find a source for some hardwood chunks.
    Buying them at the local BBQ stores is crazy expensive for such a small amount, especially when you own an Egg and become addicted to the Q'in!
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