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When smoking do you place the wet wood chips on the lump coal or

RaySMSRaySMS Posts: 42
do you put a bowl in the bottom to smoke?

Thanks

Comments

  • ChubbsChubbs Posts: 6,928
    Don't soak them and throw them on top. No need to overthink. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    Mix them in. No soaking required

    they can't burst into flame in the BGE
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

  • bhedges1987bhedges1987 Posts: 3,201
    Yeah just mix them in your lump when you are filling it. I do about 4 chunks and 2 handfuls of chips 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • logchieflogchief Posts: 1,411
    Like what everybody said above, chunks are better for low and slow cooks like ribs and pork butt.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
  • Doc_EggertonDoc_Eggerton Posts: 5,321
    No chips, chunks in a ring around the fire.  Dry not soaked. 

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

  • RRPRRP Posts: 24,287
    Agree with all the responses but permit me to say why soaking isn't needed. Actual research shows that soaked wood chips really don't get "soaked". Even if you do "soak" them then all that does it temporarily dampen your hot embers and turn the moisture to steam. The soaking is an urban myth at best.
    Re-gasketing America one yard at a time.
  • bkhooeggerbkhooegger Posts: 30
    I do not soak either, just mix throughout.
  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    edited May 2016
    Chips work as well as chunks 

    in the BGE, soaking is not required because it is an oxygen limited environment 

    the reason your fire holds 250 and doesn't run away, despite all that fuel, is due to the opening restricting incoming air (oxygen).

    which means your wood (chips or chunks) cannot possibly ignote and run away, burning up 

    if this seems counterintuitive, do this. Next time you're at say 400 degrees, open the lid and toss in some twigs or chips. Something that burns readily. Then shut the lid quickly

    You'll see some quick flames. That's because the dome was open. 

    The flames will die and suddenly the wood will snuff, flames out, and smolder. 

    Now open the lid

    the flames will ignite again with all the extra oxygen. 

    Shut the lid, and while you are still at 400-500, the flames will eventually (within maybe 20-30 seconds) go out again


    It is true that no matter what grill you have, soaked chips need to dry out before they ignite. But in a BGE, they can't ever ignite 

    unless you have the done open (free air) or are running at super nuke temps. Say 600 plus

    it's a low oxygen environment. The unused wood will become charcoal even if it never sees fire. Because low oxygen and extended burns will drive off all the moisture and non-carbon stuff and leave you with poor man's charcoal
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

  • FockerFocker Posts: 8,364
    edited May 2016
    Chips are fine, and what I prefer on the egg.
    Chunks are for the kettles and WSMs.  I know all the chunks will burn on the Webers.  Chips are poof, and gone for reasons Darby mentioned....more airflow.  

    Got tired of using chunks, and discovering after the cook that 50 percent of what I put in, was unlit.  And I tried to place them where the fire would burn.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Grader07Grader07 Posts: 255
    DMW said:
    There are other things to put in a bowl and smoke...

    You got that right!
  • bboulierbboulier Posts: 558
    Depends on what I am cooking.   With salmon which is a very short 10-20 minute cook, I use alder wood chips that have been soaked for 20-30 minutes. For cooks involving chunks of wood (hickory, peach, apple, etc.), there is no reason to soak the wood.  The Virtual Weber Bullet forum has a very convincing video:  http://virtualweberbullet.com/woods.html#soak 
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
  • YukonRonYukonRon Posts: 16,569
    They make boats out of wood for a reason, because if they soaked up water so easily, they would be at the bottom of the lake. Dry wood chunks and chips are better for smoking and the egg.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Fred19FlintstoneFred19Flintstone Posts: 8,124
    Ok.  That on-going mystery is solved...for now.  Lets talk about fat cap up or down!
    Flint, Michigan
  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    The conventional thinking is that soaked chips keeps wood from bursting into flame, raising temperatures and leading to your smoke woods being used up too quickly

    this is possible in most cookers which are not air tight 

    this is not possible in the BGE, unless you give the fire more air (opening the lid for ex). Even then, the fire stops and returns to smokdering when the air flow is checked or choked
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

  • jtcBoyntonjtcBoynton Posts: 2,783
    Ok.  That on-going mystery is solved...for now.  Lets talk about fat cap up or down!
    The fat cap up or down argument is all wrong - the fat cap must be on the side!!!   =)
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • yljktyljkt Posts: 799
    Why would anyone soak wood chips for smoke?
  • jtcBoyntonjtcBoynton Posts: 2,783
    @yljkt   Check out my signature line.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • Fred19FlintstoneFred19Flintstone Posts: 8,124
    No offense to anyone here, but soaking produces steam only.  IMO if you soak, you don't understand fire.  I won't go as far as to say "If you soak, you suck."  But there is a kernel of truth there.
    Flint, Michigan
  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    soaking has its place though:  in a grill that isn't air tight; or when you soak a plank to delay the smoke (so your salmon can cook  bit before being swamped by too much cedar smoke, which can get too much too quick); or RRPs trick, which is to toss wet chips onto the coals if the fire has gotten too hot
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

  • LegumeLegume Posts: 12,009
    Raichlen says the added moisture (steam) from soaked smoke wood helps a smoke ring to form.  I always do what Raichlen says.  I'm growing out my hair so I can get a really sweet perm.
  • ChubbyChubby Posts: 2,955
    edited May 2016

    Truth is ... you can soak or not, either do/will work!

    Don't fret over it, just do as you like and go with whatever you decide.

    I've always used chunks for longer cooks...chips for shorter...mixing the chunks as I fill my egg.

    More than anything...youre looking for a clean burning well ventilated fire...with very light colored whispy smoke.



    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • JstrokeJstroke Posts: 2,296
    I starting buying smoking wood by the cord. I just use a stick of firewood and lay it on the lump. This way I get a mix and choose what I am in the mood for. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • northGAcocknorthGAcock Posts: 14,971
    So reading this string....I think the one thing all agree on is smoking is good.....no matter what and how you do it. B)
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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