OK I see the cooking shows and they all soak their wood chips. How many of you smokers soak your chips? I never have. Should I be soaking? If so can I use wine to soak or is that a waste of wine. Thanks for the help.
Announcement
Collapse
No announcement yet.
Soaking wood chips
Collapse
X
-
As an MES Wattburner, I don't soak chips & also no water in the pan. It doesn't work.
However when I used to (6 years ago), whether it was Water, Wine, Beer, or Apple Juice made no difference.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
Comment
-
If you're burning/smoldering wood chips for smoke it kinda defeats the purpose to add water to the mix. The chips won't rise above the boiling point of water to smolder. All the energy gets used up in the evaporation process until the water is gone before as rise in temp happens.
I've never understood that soaking concept since this is basic science stuff regarding phase change that was taught in high school.
Comment
-
I soak mine -- in air.
Originally posted by frog1369 View PostIf the chips are burning up too fast I either adjust air flow or switch to chunks.
DaveCUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
-
"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
Comment
-
Originally posted by norman_brown View PostSoaking them helps control Burn Speed. They will burn slower as the thicker part of the wood dries out slower than the thinner portions so it smokes longerIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
Comment
-
Originally posted by norman_brown View PostSoaking them helps control Burn Speed. They will burn slower as the thicker part of the wood dries out slower than the thinner portions so it smokes longer
Soaking doesn't make them smoke longer. It just takes longer for them to dry out first so that they can start smoking.CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
-
"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
Comment
-
Originally posted by Richtee View PostIt helps them steam longer. It’s at best a poor solution to the problem of not being able to limit airflow and combustion properly. The excess moisture can also cause creosote formation and deposits.
Comment
-
Originally posted by HawgHeaven View PostNEVER soak your wood!!! This is cooking related guys.
Rich nailed it. Creosote formation... Nasties. Ya' gotta learn air flow. Period.
Besides, nobody likes flaccid wood...
.
Not to mention the occasional campfire
My --->
Paul
Comment
Comment