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Soak wood?
Kosko
Posts: 535
I know some soak there wood chips/chunks. I personally do. What about you guys?
Peachtree City, Ga
Large BGE
Comments
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No. Never. At all. But that is just me.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). Plus a couple Pit Boss Pellet Smokers.
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No. If water penetrated wood easily, all of the trees would be soggy after a rain.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Never...probably because of the guys aboveAnderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Wood subjected to high temperatures produces smokeWater subjected to high temperatures produces steam.You decide.Be careful, man! I've got a beverage here.
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never.
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Never. I used to until I learned it is really a myth. The best change you can make is go from chips to chunks or blocks of wood.When was the last time you did something for the first time? - Zick Boulder, CO
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Not any more. Reading here on the forum suggests it gives a better flavor without smoking, and it is not needed anyway.LBGE
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Used to, when coming over from metal cookers w. poor air flow control that let the wood burst into flame. Was mostly useless then, and quite unnecessary with the Egg's tight air flow control.
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Great thread! After reading the posts, I'm going to change my approach (still a new egger here). Next time I do a butt I'm going to use chunks and I will NOT soak them. I used soaked chips last time and I felt there wasn't enough smoke flavor despite using several handfuls.
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mb99zz said:Great thread! After reading the posts, I'm going to change my approach (still a new egger here). Next time I do a butt I'm going to use chunks and I will NOT soak them. I used soaked chips last time and I felt there wasn't enough smoke flavor despite using several handfuls.I use chunks because they are easier to throw in and store. (I do use chips for chicken or fish)Be careful, man! I've got a beverage here.
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Dry Dry Dry. Like mowing the yard without a beer in the cupholder. That's a riding mower for you city slickers.
Flint, Michigan -
mb99zz said:Great thread! After reading the posts, I'm going to change my approach (still a new egger here). Next time I do a butt I'm going to use chunks and I will NOT soak them. I used soaked chips last time and I felt there wasn't enough smoke flavor despite using several handfuls.I like chunks because the unburned ones are easier to find in the lump so I don't dose my to be hickory smoked chicken with the mesquite leftover from last night's roast. Don't like "mesquickory".Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Used to with my old metal offset smoker, but quit doing it before I even got the Egg. never any more.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Chips light off faster and don' last as long. Good for grilling. Chunks are good for long cooks.LBGE
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I never soak and always use chunks.
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I never soak. Why? because I learned it was not needed. It only delays the smoke. placement and size extend the time of smoke.I grill therefore I am.....not hungy.
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No soaking here...I prefer chunks but have used chips.
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travisstrick said:mb99zz said:Great thread! After reading the posts, I'm going to change my approach (still a new egger here). Next time I do a butt I'm going to use chunks and I will NOT soak them. I used soaked chips last time and I felt there wasn't enough smoke flavor despite using several handfuls.I use chunks because they are easier to throw in and store. (I do use chips for chicken or fish)
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Awesome. I appreciate the input from all. I use to use a cheap smoker ( brinkman) and I would soak the chips or chunks. Now that I have my egg it's a whole new ball game but I wasn't sure about soaking them , until now!Peachtree City, Ga Large BGE
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Kosko said:Awesome. I appreciate the input from all. I use to use a cheap smoker ( brinkman) and I would soak the chips or chunks. Now that I have my egg it's a whole new ball game but I wasn't sure about soaking them , until now!
My actuary says I'm dead. -
Baysidebob said:Kosko said:Awesome. I appreciate the input from all. I use to use a cheap smoker ( brinkman) and I would soak the chips or chunks. Now that I have my egg it's a whole new ball game but I wasn't sure about soaking them , until now!
Flint, Michigan -
I DID SOAKED! THEN I SOPPED! I WILL NEVER GO BACK TO SOAKED AGAIN.A child can ask questions a wise man can't answer!!!CanadaLarge @ Small BGE
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I never soaked wood chunks for my smoker. I did however soak woodchips going into my gas grills smoker drawer. Since switching to the egg I don't soak the chips either.
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No soaking here.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I used to soak 'em. Then I saw the light. Steam don't add no flavor.
______________________________________________I love lamp.. -
Thanks to the great advice in this forum, I don't soak. I do use chunk on low and slow, but use chips for quicker cooks.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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Thanks for this thread, @Kosko. Great guidance by the experts. Will soak no more!!!
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On similar note...is it possible to have "too much of a good thing" by adding too much chips/chunks to a long cook? Have heard some say that more isn't necessarily better.
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BigC said:On similar note...is it possible to have "too much of a good thing" by adding too much chips/chunks to a long cook? Have heard some say that more isn't necessarily better.
______________________________________________I love lamp..
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