Chips Wet or Dry

[nmhuntr]

Years ago when I tried to use a smoker there was discussion of wetting the chips or not. What is the thought today? I have an electric smoker and I am just wondering what the preference is. I would think straight dry.

Thanks

 

[chilerelleno]

Dry.

 

[HalfSmoked]

yup I vote the dry.

Warren

 

[chef jimmyj]

Wet Chips are useful on Charcoal fired Smokers. The water cools the fire enough to get the chips smoldering rather than flaming up. In Electric and Gassers, the chips are in contact with less heat so No Soaking is needed...JJ

 

[nmhuntr]

Wet Chips are useful on Charcoal fired Smokers. The water cools the fire enough to get the chips smoldering rather than flaming up. In Electric and Gassers, the chips are in contact with less heat so No Soaking is needed...JJ

That explains it. It was about 20 years ago and the round vertical charcoal type.

Thanks

 

[thirdeye]

Dry. In your electric smoker go for dry, otherwise you will have to wait for them to dry out and start smoking.

In a charcoal barbecue fire, mix dry chips within the lump, so as the small fire grows and finds new chips....you get hours of gentle smoke. I changed from chips in my live fires to pellets years ago, but you get the general idea.

 

[chef jimmyj]

Interesting...I was wondering but didn't test Pellets in my Kettle. I have quite a bit of pellets. I've been adding Mystery Splits, from my wood pile, Oak I think, but prefer Hickory or Blended Pellets...JJ

 

[thirdeye]

Interesting...I was wondering but didn't test Pellets in my Kettle. I have quite a bit of pellets. I've been adding Mystery Splits, from my wood pile, Oak I think, but prefer Hickory or Blended Pellets...JJ

And you were talking about chips on a grilling fire. That's a big difference from a barbecue fire. I was gifted some Jack Daniels chips for Christmas one year. They were damp in the bag and smelled like whiskey. Really good on a grilling fire, not so great on a barbecue fire.