Wood Prep Question

Jail egger · June 2008

Out of all the wood prep methods used for other grills what is best for the egg.
1. Wrapping all wood in tin foil pouches?
2. Soaking before adding to the egg?
3. Adding it dry?

On previous grills I have wrapped all wood chunks in tin foil leaving a small vent. I really like how that smokes. But what is proper with the egg, any opinions?

Fidel · June 2008

Add dry chunks right into the lump.

FearlessGrill · June 2008

I've experimented with soaked and dry. I've found that for me, I get the best smoke with dry chunks added directly to the fire. With chips, I soak them first, and that works OK too.

-John

NibbleMeThis · June 2008

I like my wood dry. I mix chips in with my lump directly.

I have to be careful with my hickory chunks, I added a bit too many on a recent cook and each time one of the chunks began to catch fire (they were dispersed throughout the coal so they started at different times), I got a bit of that "bad smoke" for a few minutes.

I keep learning:)

opod · June 2008

most people i know recommend soaking at least 30 min. it avoids the "burning" of the wood you mentioned. however if you do add a bunch of wet wood, it will take longer to stabilize your temp.
kurt kowalski
clarksville TN