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How many of you soak your wood chucks ?
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Comments
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ColtsFan said:I like to soak it in ciderVisalia, Ca @lkapigian
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lkapigian said:ColtsFan said:I like to soak it in cider~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Robert5506 said:Hans61 said:Don't soak
what kind of lump you cooking with?EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
No soaking. See the report/video on the Weber Bullett forum: http://virtualweberbullet.com/woods.htmlWeber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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I approached this question scientifically. I smoked two pork butts (from the same animal and trimmed to the same mass) for exactly 12 hrs on two different eggs using the same weight (before soak) of apple wood chips. One set was soaked, the other was not.
I then served the pulled pork to a panel of experts, and asked them to sample some from each batch and tell me if they noticed any difference. I did not tell the panel what I had done, only that there *could* be a difference.
The experts noted slight differences in texture and moisture which I attribute to statistical variability, as their conclusions were not uniform. Not one expert mentioned one of the batches tasting more smoky than the other. This suggests that, at least for pulled pork and other low and slow cooks, there is not sufficient evidence to support the contention that there is utility in soaking the smoking wood. So I can't in good conscience recommend it to you.
Now, if you don't believe in my methods or this tall tale I've told, I challenge you to repeat this process with even half of the rigor I have described. Just be sure to use deionized water for the soak."I've made a note never to piss you two off." - Stike -
What's with all the "campfire taste" comments? Nothing finer than food cooked over a campfire. I assume you're referring to VOCs and are just describing it poorly.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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So when I grill salmon on a cedar shake I shouldn't soak the cedar first? Soaked or not soaked, makes no difference?D'you think I could interest you in a pair of zircon-encrusted tweezers?
Newtown Square, PA -
Just the one time I left them out in the rain.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Never soak...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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JohnInCarolina said:I approached this question scientifically. I smoked two pork butts (from the same animal and trimmed to the same mass) for exactly 12 hrs on two different eggs using the same weight (before soak) of apple wood chips. One set was soaked, the other was not.
I then served the pulled pork to a panel of experts, and asked them to sample some from each batch and tell me if they noticed any difference. I did not tell the panel what I had done, only that there *could* be a difference.
The experts noted slight differences in texture and moisture which I attribute to statistical variability, as their conclusions were not uniform. Not one expert mentioned one of the batches tasting more smoky than the other. This suggests that, at least for pulled pork and other low and slow cooks, there is not sufficient evidence to support the contention that there is utility in soaking the smoking wood. So I can't in good conscience recommend it to you.
Now, if you don't believe in my methods or this tall tale I've told, I challenge you to repeat this process with even half of the rigor I have described. Just be sure to use deionized water for the soak.Sandy Springs & Dawsonville Ga -
bgebrent said:JohnInCarolina said:I approached this question scientifically. I smoked two pork butts (from the same animal and trimmed to the same mass) for exactly 12 hrs on two different eggs using the same weight (before soak) of apple wood chips. One set was soaked, the other was not.
I then served the pulled pork to a panel of experts, and asked them to sample some from each batch and tell me if they noticed any difference. I did not tell the panel what I had done, only that there *could* be a difference.
The experts noted slight differences in texture and moisture which I attribute to statistical variability, as their conclusions were not uniform. Not one expert mentioned one of the batches tasting more smoky than the other. This suggests that, at least for pulled pork and other low and slow cooks, there is not sufficient evidence to support the contention that there is utility in soaking the smoking wood. So I can't in good conscience recommend it to you.
Now, if you don't believe in my methods or this tall tale I've told, I challenge you to repeat this process with even half of the rigor I have described. Just be sure to use deionized water for the soak."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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Dinah_Moe_Humm said:So when I grill salmon on a cedar shake I shouldn't soak the cedar first? Soaked or not soaked, makes no difference?
Insofar as soaking chips/chunks go - IMHO it gives you a time delay on the smoke. And you get some steam. That's it.
You can get time delay on smoke by mixing it up in your lump and you don't really need steam in an egg on a low n slow. And it takes extra time to soak chips, so seems pointless.
But the shake - you should always soak it.______________________________________________I love lamp.. -
No soak. I can't tell the difference so, why bother?Best - Jack
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I never soak, it is a waste of time and water...._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Normally I just soak my liver. As for the cider... 7up and cider.Green egg, dead animal and alcohol. The "Boro".. TN
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We don't usually soak the chips, we see no added benefit to doing that
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I've never had wood chuck. Any good?
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I used to soak wood chips before I had an electric smoker but now with the BGE I use wood chunks and logs which really doesn't soak up much water anyways.
So, -no-LBGE with 76" Challenger Cooking Island -
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
The only time I ever soak chips is when my fire has gotten way ahead of me. Then a blanket of wet chips and closing the dome quickly brings the fire down as much as 100º. Even a soak of only 10 minutes will do it and is more effective than trying to spray water on the fire since that becomes a risk of burns from the steam! This trick has worked for me for years - though of course it's best not to let the fire get away in the first place!
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I tried smoking my wood chuck, but he ran around so fast, I couldn't catch him.John in the Willamette Valley of Oregon
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Never soak, but always drinkLG BGE...PSWOOII-CI...PLATESETTER...THERMAPEN...MAVERICK-ET-733
Thumb MI -
jaydub58 said:I tried smoking my wood chuck, but he ran around so fast, I couldn't catch him.
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What do you guys mean by "waiting for clean burn"?
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@amigo109 - welcome aboard and enjoy the journey. Above all, have fun.
Now regarding your question- the "waiting for the clean smoke" has to do with ensuring the Volatile Organic Compounds (voc's) have burned off-the thick nasty smelling smoke you get when you initially fire up the BGE. So once the white smoke is gone trust the nose and smell the smoke coming out the top. If it smells good you are ready to cook, if not wait til it does. Patience is the watchword. FWIW-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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