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Question on using wood chips

I have another newbie questions for all the experts out there.  I have been trying to use wood chips like cherry, hickory, or apple to provide flavor to the meats I am smoking on the egg but I don't seem to have any of those flavors in the meat when they are done.  I was wondering do most people use wood chips or chucks when trying to add flavor to their meats they are smoking?  Any suggestions would be greatly appreciated!

Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
    If I am doin big meats like butt or brisket I use chunks, for chicken or fish I use chips.

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Richard Fl
    Richard Fl Posts: 8,297
    I jsu throw a few handful of chips just before the meat, chunks for longer cooks.
  • freedog74
    freedog74 Posts: 63
    Thanks for the quick replies.  I see where I am when wrong now.  This is a learning curve for me coming from a Holland gas grill but I am loving every minute of it!
  • lousubcap
    lousubcap Posts: 32,167
    edited June 2013
    Chips vs chunks-kinda like Ford vs Chevy-basically you need to get the volume of smoke wood into the lump.  A majority use chunks but I roughly equate a healthy handful of chips to about a chunk (no scientific proof).  I find you can disperse the chips throughout much more of the lump load for an extended duration low&slow smoke-experiment and remember the chip/chunk has to be in contact with the fire for the smoke to happen. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Boileregger
    Boileregger Posts: 614
    IMO the quality of the wood matters much more than chips or chunks. I was getting little or no or even bad flavors from the wood I was buying from Lowes or Walmart. Then I ordered from hawgeyesbbq.com and notice a HUGE difference in flavor.
  • freedog74
    freedog74 Posts: 63
    @lousubcap- thanks for the information.  I was putting the chips in a little early according to the post by Rickard Fl so I need to wait a little longer before putting the chips in the BGE.  I will try what he recommended tomorrow when i do a chicken.
  • lousubcap
    lousubcap Posts: 32,167
    edited June 2013
    @freedog74-poultry can take smoke quite quickly so I would go a little on the light side and remember the flavor for the next cook. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • freedog74
    freedog74 Posts: 63
    @Boileregger - thanks for that information as well.
  • freedog74
    freedog74 Posts: 63
    @lousubcap- do you think cherry or apple would be too much for chicken if you put a small hand full in the lump?
  • lousubcap
    lousubcap Posts: 32,167
    I'm all for cherry with poultry-gotta love the dark reddish color of the skin - you should be fine with a handful.  Enjoy-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.