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Water, When to Use, When to Soak

post #1 of 2
Thread Starter 

The few "how-tos" I've read in my short time smoking said not to use water in the smoker.  When is it proper to use it, if ever?

 

And how about soaking chips.  I got good smoke for three plus hours and was surprised to see how many of the chips looked reusable.  I would have expected ash.  And they were not soaked.  When would you soak them?

post #2 of 2

This is one of the best Articles on the subject... http://www.smokingmeatforums.com/a/wet-to-dry-no-foil-smoke-chamber-method-for-smoking-meats

 

Soaking chips is pointless as they have to dry before they generate any useful smoke. I am convinced the TV Chef's use wet chips because they generate lots of showy White Smoke, steam actually, instantly. Makes for good TV but does nothing for Q...JJ

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