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Wood chunks and soaking

Powak
Powak Posts: 1,412
in EggHead Forum
I've been smoking for about a year and just on a Weber WSM until I got my Egg a week ago. Do you need to soak wood chunks before smoking in an Egg? I use mostly Western brand hickory, mesquite and applewood chunks (3"-4" square approx) and have always placed them on top of coals dry which worked great on the WSM.
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Comments

  • DMW
    DMW Posts: 13,836
    No, no need to soak.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • lousubcap
    lousubcap Posts: 36,785
    And to get a good layer of smoke, load your chunks throughout the lump load as the fire (low&slow) will travel thru the lump load (cook duration depending) as the cook progresses.  Many ways to get the smoke but at low&slow temps not a whole lot of the lump is burning at any one time.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • shtgunal3
    shtgunal3 Posts: 6,134
    NO!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • 1move
    1move Posts: 516
    Dont soak it, unless its in rum or wine :) 
    XLBGE, MMBGE, CyberQ
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I soak my wood in cider every chance I get. 
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  • Zmokin
    Zmokin Posts: 1,938
    Soaking is a waste of water and time IMO
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • RRP
    RRP Posts: 26,455
    if you soak your wood then it needs to dry out first so it can start to smoke. Get the idea how counter productive that is? LOL
    Re-gasketing the USA one yard at a time 
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  • Powak
    Powak Posts: 1,412
    Good then I'll keep doing the way I did on my weber. How about water in the drip pan? How important is that for smoking in the Egg?
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Don't do that either, just make sure to have an air gap between stone and pan. 
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  • YukonRon
    YukonRon Posts: 17,261
    No need to soak wood for smoking. No need to add water. Mix your chunks throughout your lump, and you will be fine, for a rich smoky flavor added to your cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Powak
    Powak Posts: 1,412
    theyolksonyou said:
    Don't do that either, just make sure to have an air gap between stone and pan. 
    Sounds good. What's a good way to do that? Raise it up like 1/4" with a couple steel bars?
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  • bob.bud
    bob.bud Posts: 297
    I only soak my liver with booze, no need to soak the wood chunks.
    Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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  • lousubcap
    lousubcap Posts: 36,785
    You can use a stack of washers, hardware nuts, balled up foil etc.  You just need an air gap (1/4" is fine) to act as an insulator so the drippings don't burn.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Eggzellent
    Eggzellent Posts: 238
    I tend to believe that there is a marked difference between soaking and wetting wood even for 'x' amount of time in 'y' solution.
    As with the multiple variables (thermal differences between brands, cooking heights, materials used/where, etc.) that I've mentioned before and sought advice on with my tiny MiniMax where smoking (easily) takes place right next the meat itself (smaller shavings sometimes lit which more easily absorb soaks..or not)..there always seems to be more to the story.
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  • LRW
    LRW Posts: 198
    I use copper Tees for the spacers under the drip pan

    Volant, PA 1 LBGE ,Smokeware Cap, igrill2
    My Foodtography


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  • Ladeback69
    Ladeback69 Posts: 4,484
    Powak said:
    theyolksonyou said:
    Don't do that either, just make sure to have an air gap between stone and pan. 
    Sounds good. What's a good way to do that? Raise it up like 1/4" with a couple steel bars?
    I found some 1/2" aluminum spacers that I put hundred the drip pan or now I just wrasp the plate Setter in heavy duty foil and let it go.  What dippings run off just burn up in the lamp later in like a steak cook.  You can also use balls of aluminum foil under the pan to create an air gap.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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