Oak chuncks for smoking

paco

Newbie

Original poster

Mar 6, 2013

2

10

• Mar 12, 2013

• #1

I would like to use oak chuncks in my home made smoker (old freezer). Do you need to soak them in water like chips or leave them dry. Thanks

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Mar 12, 2013

• #2

There has been a lot of discussion on that.  Try both ways and see what you like best.

It is said that soaking is beneficial.

Good luck!

 

geerock

Master of the Pit

SMF Premier Member

Oct 25, 2010

1,367

77

central ct

• Mar 12, 2013

• #3

Soaking just delays the time it takexxxxxx.............. aw, nevermind.  I ain't gettin into this again.

 

rich-

Meat Mopper

Feb 14, 2011

292

16

Ocean Shores, Washington

• Mar 14, 2013

• #4

Paco, Hi,

I have done both, soaked and left dry. IMHO there is absolutely no benefit to soaking. Like has been said here, soaking just takes longer to get the wood hot enough to smoke, Afterall, it has to dry out before it will smolder / burn

Rich-

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Mar 14, 2013

• #5

I agree with dry hunks working the best. I tried and can't get good blue smoke when the hunks have been soaked.

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,020

1,776

N.E. Oklahoma

• Mar 14, 2013

• #6

My 2 cents, no soak.  The water has to evaporate before the wood will smoke.

 

mountainhawg

Meat Mopper

Jan 4, 2013

262

15

Mountains of Western NC

• Mar 20, 2013

• #7

I use nothing but chunks. Wet wood will give off a steamy smoke that probably is not that tasty. You can take a chunk, wrap one layer of aluminum foil completely around it and pinch off a few small opening in the foil on the sides. Lay it on the coals and let it go to work for you. You get plenty of smoke and not much, if any, flare ups.