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Wet or Dry Wood Chunks

post #1 of 5
Thread Starter 

Should I soak my wood chunks in water before smoking my meat or should I just use them dry? Which way gives more flavor?

post #2 of 5
Quote:
Originally Posted by Dre9300 View Post

Should I soak my wood chucks in water before smoking my meat or should I just use them dry? Which way gives more flavor?


 



Hello Dre9300...

First off, welcome to the forums! When you have time, please go to the Roll Call Forum and introduce yourself...just tell the guys a little about you, and give them a chance to welcome you.

Now your question...This has been discussed in threads many times before. You could use the search window at the top of the page to read all about it if you're interested. Just type something along the lines of "soaking wood chips" and you'll find plenty. I actually just did that...here is a link to those results:

http://www.smokingmeatforums.com/newsearch?search=soaking+wood+chips

IMO soaking your wood...chips or chunks...is a waste of time. You are trying to get the wood to smolder and produce smoke as it undergoes slow combustion. The small amount of water that manages to soak into the wood must evaporate before this can occur.

Just my two cents...again, welcome!

Red
post #3 of 5


No soaking. You want smoke. I don't think soaking does anything but slow down the smoke.

post #4 of 5

Welcome to the forum!

 

As Red pointed out there are several extensive posts on this..... and long story short don't soak, just toss them in. :biggrin:

post #5 of 5
Dry
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