Smoking on a BGE: Question

[rOmiLaYu]

So...something occurred to me this morning. For those of you who smoke on your Egg...do you buy wood chunks to add in that are not charcoal? I have been doing it...but then I started thinking that the charcoal was already wood...so do you even need to add the fresh wood chunks? Does it add more smoke flavor to do so? I've only been smoking on the Egg for about 2 years, but I've always added wood to the charcoal. Do I need to?

 

[Cadcom]

So...something occurred to me this morning. For those of you who smoke on your Egg...do you buy wood chunks to add in that are not charcoal? I have been doing it...but then I started thinking that the charcoal was already wood...so do you even need to add the fresh wood chunks? Does it add more smoke flavor to do so? I've only been smoking on the Egg for about 2 years, but I've always added wood to the charcoal. Do I need to?

My ex father inlaw does. I don’t have a bge but use a barrel style smoker with lump charcoal. I always add wood chunks that I’ve marinated in water. Sure can smell the flavor in those chunks vs just the old lump charcoal burning. I say do it!

 

[Horsehat]

So...something occurred to me this morning. For those of you who smoke on your Egg...do you buy wood chunks to add in that are not charcoal? I have been doing it...but then I started thinking that the charcoal was already wood...so do you even need to add the fresh wood chunks? Does it add more smoke flavor to do so? I've only been smoking on the Egg for about 2 years, but I've always added wood to the charcoal. Do I need to?

Charcoal isn’t exactly still wood. It is carbon derived from burning wood without oxygen present. It will make little smoke and the aromatics present in wood have been burned off. You need to add wood chunks or chips to give it a smoky flavor. Different woods are preferable for different proteins.

 

[BHPSteel]

Bag charcoal is almost entirely carbon - all the flavors that get carried in the smoke are long gone. If you want to have flavors like hickory, cherry, apple etc, you have to introduce that smoke via normal wood.

 

[rOmiLaYu]

I didn't think about the fact that the "flavor" would have already been burned out of the charcoal. I'll continue adding chunks.

 

[alleycat]

I add wood chunks, usually mesquite and applewood, I can tell the flavor difference when I don’t. It seems to make the smoke ring a little deeper on things like pork butts too

 

[ARCman47]

Yeah, I buy the big apple chunks or cherry. Chips disappear too quick

 

[ARCman47]

Another thing is using GOOD lump charcoal. Fogo is great. BGE brand is good. Devil something I cant remember it's pretty good

 

[DinkyDau]

I use lump only! And as far as wood, be it Hickory, Apple, Mesquite, Pecan or Peach, I always soak it first. then add it when the temp is stable..

 

[Horsehat]

Another thing is using GOOD lump charcoal. Fogo is great. BGE brand is good. Devil something I cant remember it's pretty good

My preference is Meat Head. Yes, lump definitely makes a difference and good lump makes an even greater difference.