What size smoke chunks/soak vs. no soak

500 · February 2009

I have a connection for some scrap boards of what will become Egg smoking wood. It's from a custom cabinet maker I know. He gave me some scraps of unfinished cherry and maple. What size should I cut them up? They are 3/4" thick, so 3/4" x ? x ?. These are kiln dried pieces, so although I've read everywhere to not soak them, I feel I must, because they are so very dry. I think they would just burn up and burn quickly unless I soaked them first. Thanks in advance for the help to a Newbie Egger.

Little Steven · February 2009

500,

Soaking won't accomplish much because they need oxygen to burn, when you are cooking at low temperature there isn't much oxygen available cause the egg is dampered down. Soaking won't hurt any, just won't help much.

STeve

Fidel · February 2009

Personally I would do them in 1" strips of varying lengths between 2 and 4 inches.

I would not soak them.

500 · February 2009

Wow, what a quick response. Is this all you guys do all day, besides cooking on the Egg?

So don't soak because of low temps. Conversly then, should I soak them if I am doing a high temp cook, for say steaks and burgers, so they don't burn?

Little Steven · February 2009

500,

Pretty much.

If you are doing a high temp cook they won't last long either way. They have to dry before the ignite anyway. If you cut them in the sizes Fidel says, they will last longer than anything you would cook at high temp.

Steve

snoqualmiesmoker · February 2009

There is always a great debate of the soak no soak. The issue is that the logs cant absorb that much water. Soak one then cut it and you will see how deep the water penetrates.

I personally don't soak hunks, but chips I do. They absorb more water.

500 · February 2009

OK, so the difference is in the size of the smoke wood as to whether you would soak it or not? You would soak chips, but not chunks? If that's the case, wouldn't you then soak the small lump charcoal? That's a hardwood as well, isn't it. Wouldn't you then get smoke from the lump too? Color me confused.

fieroguy · February 2009

Cut them per Fidel. Do not soak either chunks or chips. If you are using chips, loosely encase them in foil and place on coals with open end up.

Mike
30833

stike · February 2009

if your egg is at 700, you can toss in dry chips or chunks and they will ignite while the dome is open. shut the dome and watch through the top and they will go OUT. takes a few seconds, but they do, even when the egg is cruising at lava temps.

why?

where is the oxygen coming from? it's coming from the lower vent. it is drawn in only by the burning lump, and the lump doesn't draw any more than it is using once the vent settings have stabilized the fire. the oxygen is then entirely consumed by the lump as it comes into the egg from below. the wood sitting on top of the lump has no spare oxygen to ignite, and so it smolders, in contact with burning lump.

it ignites when the dome is open because you have all sorts of extra air coming in from the top. but shut that dome, and the flames die out, in short order.

stike · February 2009

no need to foil chips either, FWIW.

heck, i use twigs and they don't ignite.

Cactus Doug · February 2009

500, I also get wood scraps(maple, red oak) from a cabinet shop. I usually use pcs. that are approx 1"x2 or 3" as long as they are not too big or small size is not critical. The scraps I get are kiln dried, typically I do not soak. The soak / no soak debate is one of the great mysteries of BBQ. You will find people who swear by each method, for whatever reason.

What size smoke chunks/soak vs. no soak

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