Soaking wood chunks

mjs2171 · August 2012

Going to do my 2nd pork butt this weekend. My first time around I used big wood chunks (about 3 of them) for the smoke, but I have been reading about soaking the chunks in juice or something. Any thoughts?

smasch · August 2012

I just throw in a stick or two of a quality hardwood top and bottom and let it go.

bertscampers · August 2012

I tried to use different flavours when I would make smoke pouches on the gas bbq but never on the BGE. I don't think it would do much. If you want a certain flavour maybe add it to the sauce or mop, in other words I would add it directly.

mjs2171 · August 2012

smasch said:

I just throw in a stick or two of a quality hardwood top and bottom and let it go.

When you say top and bottom; do mean put chunks under my lump charcoal and some on top. Last time I just did them on top. Plus, I just filled my egg up with the lump charcoal and would have to empty it.

Doc_Eggerton · August 2012

I throw a bunch in, and big chunks don't need soaking.

smasch · August 2012

I put them in first and last. Seems to give a nice smoke flavor even without smoke "blowing" like a steam engine.

travisstrick · August 2012

Water subjected to high temps create steam.

Wood subjected to high temps create smoke.

You decide which one you want.

FanOfFanboys · August 2012

travisstrick said:

Water subjected to high temps create steam.

Wood subjected to high temps create smoke.

You decide which one you want.

Stike-esque

Skiddymarker · August 2012

travisstrick said:

Water subjected to high temps create steam.

Wood subjected to high temps create smoke.

You decide which one you want.

+1 - always soaked until I tried dry. Dry it is......

Hillbilly-Hightech · August 2012

FanOfFanboys said:

travisstrick said:

Water subjected to high temps create steam.

Wood subjected to high temps create smoke.

You decide which one you want.

Stike-esque

I thought the same thing!! >:)

travisstrick · August 2012

I forget who on this forum taught me that. Prior to joining, I always soaked. It was probably Stike but defiantly the forum.

gdenby · August 2012

No need to soak any wood, chips or chunks. You want apple flavor? Or any other fruit. Lot easier to mop the meat w. some juice than let it come off a damp piece of wood.

Mickey · August 2012

No need.

mountaindewbass · August 2012

The only time to soak wood, is if the smoke has a bitterness to it. The water helos to take that out a little bit... But even then there's only a few woods that can be bittet

Duganboy · August 2012

Too bad Stike isn't on here tonight. Or is he?

Charcoal_Addict · August 2012

Soaking is a waste of time. I don't bother even when using a plank for fish. It just doesn't make any difference at all.

mjs2171 · September 2012

Thanks for all the help!

Chunz82 · September 2012

I've always used soaked chips.... You guys have talked me into trying a dry chunk

wkenta86 · September 2012

I do dry...

Baysidebob · September 2012

wkenta86 said:

I do dry...

Me too.

Onegrecook · September 2012

Dry for me!

Doc_Eggerton · September 2012

Tonight's cook - mesquite wood.

travisstrick · September 2012

I smell a rat.

Sgt93 · September 2012

Doc_Eggerton said:
I throw a bunch in, and big chunks don't need soaking.

Agree. I use to soak wood chips for the weber and realized it really isn't necessary.

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Soaking wood chunks

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