Chunks vs Chips

Lmidkiff · July 2013

When I use chips and cook anything the smoke comes on strong than is done. How can I get the smoke to last longer? Are Chunks a good option for longer lasting smoke on my big green egg?

flemster · July 2013

The smoke flavoring can simply come from the charcoal lump itself and may not be visible (ie white stuff pouring out the daisywheel). Chips are fine for a quick cook where you are trying to just flavor the superficial layer (steak) and the white smoke will pour out. Yes you will get longer lasting flavoring smoke with wood chunks and I routinely add Apple to pork cooks and Mesquite to brisket/beef cooks (careful with the mesquite, a very overpowering flavor). But even with chunks the visible white smoke pouring out the top stops after the first 15 min or so. Many on this forum won't put their meat on until this process stops.

nolaegghead · July 2013

If you just throw them on top of the fire, chunks will burn longer. If you mix either up with your lump, you'll get smoke through the whole cook. Don't be fooled into thinking clear or grey/dark smoke isn't imparting a wood smoke - that's just the sign of a well established fire. The way the smoke smells is the way your food is gonna smell.

SaturdayFatterday · July 2013

I use a big chunk in the center of the fire for longer cooks. I use a scattering of chips for shorter cooks.

Crispix49 · July 2013

Chunks are good for longer cooks or for meat that can handle more smoke (butt, ribs, brisket, etc). Chips for shorter cooks or where I don't want a lot of smoke (poultry). Also, on the mini it's only chips for space purposes.

Cyclops42 · July 2013

Place chunks at different levels when filling the lump so you get more smoke as the lump burns down.

Chunks vs Chips

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