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Soaking wood chunks
mjs2171
Posts: 26
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?
Comments
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I just throw in a stick or two of a quality hardwood top and bottom and let it go.Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
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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.
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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.smasch said:I just throw in a stick or two of a quality hardwood top and bottom and let it go.
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I throw a bunch in, and big chunks don't need soaking.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I put them in first and last. Seems to give a nice smoke flavor even without smoke "blowing" like a steam engine.Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
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Water subjected to high temps create steam.Wood subjected to high temps create smoke.You decide which one you want.Be careful, man! I've got a beverage here.
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travisstrick said:Water subjected to high temps create steam.Wood subjected to high temps create smoke.You decide which one you want.
Stike-esqueBoom -
+1 - always soaked until I tried dry. Dry it is......travisstrick said:Water subjected to high temps create steam.Wood subjected to high temps create smoke.You decide which one you want.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
I thought the same thing!! >:)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-esqueDon't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee -
I forget who on this forum taught me that. Prior to joining, I always soaked. It was probably Stike but defiantly the forum.Be careful, man! I've got a beverage here.
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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.
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No need.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd.
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Too bad Stike isn't on here tonight. Or is he?
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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.2x Kamado Joe Big Joes + Cyber Q Wifi + Themapen - Pizza Steel + BGE Paella Pan + BGE Ash Tools + Woo2 + Open Bar Fire Ring
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Thanks for all the help!
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I've always used soaked chips.... You guys have talked me into trying a dry chunk
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I do dry...
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Dry for me!
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Tonight's cook - mesquite wood.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
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Agree. I use to soak wood chips for the weber and realized it really isn't necessary.Doc_Eggerton said:I throw a bunch in, and big chunks don't need soaking.
XL BGE - Small BGE - A few Komodo Kamado Serious Big Bad 42sFollow me on Instagram: @SSgt93
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