Egg smoking advice

[Eagleray]

I've done a few things in the egg so far but I haven't done any smoking yet. I've read conflicting information on wood chips, chunks and to soak them or not.

What's your experience on adding wood? I have two small bags of chips so I'll be trying them first. I read that layering them with the charcoal lump helps.

Thanks in advance for your advice!


Jason

[mr x]

I never soak mine. I don't layer, but sometimes spread them around a bit for long smoke effect.

[Keggermeister]

I never soak mine. I don't layer, but sometimes spread them around a bit for long smoke effect.

Ditto. Lately I have been going to cabinet manufacturers and buying their off cuts and using chunks.

[LeafMan66_67]

I don't have an egg, but for most smoking I use chunks. I use chips when cold smoking and will use a mix of soaked and non-soaked.

[Eagleray]

Thanks guys!

[dexter]

I use chunks and chips depending on what I'm doing and the amount of smoke that I want in the food. I don't find soaking does anything marvelous so I don't bother.

[mr x]

I think soaking the chips is an advantage if you are trying to run a drafty bbq - keeps them from lighting on fire.

[ryantr0n]

A 30min soak is a necessity with my weber in my wind tunnel of a back yard.

[jacinthebox]

no egg here, but when I use my smoker, i use soaked chunks