New Foodnetwork Show BF BBQ Addiction

Discussion in 'SMF News' started by purplestarrider, Jun 6, 2011.

  1. Did anyone see the first episode today with Bobby. I liked his whole little set up there. I was jsut wondering what people thought about how he did things and what he used?

    I was also wondering if people agreed with him soaking the wood chips. I have been reading alot of books and different threats that stated that you and other state you shouldn't. I would love to hear what everyone thinks.

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  2. thebarbequeen

    thebarbequeen Smoking Fanatic

    I don't smoke chips if I'm using low heat, if I'm using the grill, and it's going to be hot, I soak the chips.
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    When I started smoking, I used chips or chunks soaked in a mix of half white wine and half water. That makes a great smoke for poultry. The idea i think is to keep the wood smoldering rather than burning. I found it only slows the burn a little bit.

    Over the years I've become a bit lazy, and I have found that there no detectible difference in flavor and little if any benefit from just soaking the chips in water, IMHO. So little smoke is needed to enhance the meat, you really only need a little bit of wood near the coals smoldering away to accomplish your goals. Better (and easier) still: just use hardwood lump coals and never worry about any of it! (I told you I was getting lazy!)
     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     On a charcoal cooker I soak the chips to get them to burn slower.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If your using charcoal, then just use chunks, no need to soak them.
     
  6. It seems to me that soaking only produces steam before they dry and start smoking. Seeks like a waste of time to me.
     
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    X2
     

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