Every Big Green Egg chef has his own style. With the original Wood Chips you give all your dishes a characteristic smoky taste. Mix the (soaked) wood chips in your charcoal or sprinkle a hand of Wood Chips over the charcoal. Or do it both: that is a matter of taste. Just like which type of Wood Chips you choose: hickory, pecan, apple or cherry.

Tip: Soak the wood chips in a bowl of water for 15 minutes before use. This prevents them from burning right away but keeps them smoking/smoldering longer.