bman62526
Smoking Fanatic
Interesting...a lot more votes for Dry this go around. The last time this came up, at least I think it was - I haven't gone back to check threads, it was more 50/50 when it came to wet or dry.
I tried both, and use only dry now. As noted - some "experts" do recommend it, which I find unusual, but sometimes it's because those experts are explaining it to us non-professional comp guys, using methods slightly different from their own.
Using Mike Mills's book, Peace Love and BBQ, as an example. His rib rub is explained well, as are verious other details - but he says "Soak your chips" in the same paragraph as, "This technique is based on a small, backyard charcoal grill or smoker..."
When we all damn well know, his ribs are 90% cooked on something more like a Jambo or a Lang - not a Webber. Therefore, to control flareups a tiny bit, for the novice, he recommends soaking your chips - which might work, but I doubt he smokes the forearm size splits HIS smoker burns
I burn large chunks or small splits of 100% apple wood for heat - so I don't soak. However, I use chips a lot for flavor and I don't soak those either. In my humble opionion, no need for me to add steam to the firebox...I can do that in the smoking chamber and keep moisture out of the FB. Also, I heard a funny that I've shared here before...
"No need to soak your wood...there's a reason quality boats are made of wood...it doesn't take on water."
Of course, this is my opinion - but I use an all steel, offset smoker. Maybe if I used a small charcoal smoker that could really only burn chips effectively...I'd feel different. That's why for this topic, everyone's right if it works for them!
I tried both, and use only dry now. As noted - some "experts" do recommend it, which I find unusual, but sometimes it's because those experts are explaining it to us non-professional comp guys, using methods slightly different from their own.
Using Mike Mills's book, Peace Love and BBQ, as an example. His rib rub is explained well, as are verious other details - but he says "Soak your chips" in the same paragraph as, "This technique is based on a small, backyard charcoal grill or smoker..."
When we all damn well know, his ribs are 90% cooked on something more like a Jambo or a Lang - not a Webber. Therefore, to control flareups a tiny bit, for the novice, he recommends soaking your chips - which might work, but I doubt he smokes the forearm size splits HIS smoker burns
I burn large chunks or small splits of 100% apple wood for heat - so I don't soak. However, I use chips a lot for flavor and I don't soak those either. In my humble opionion, no need for me to add steam to the firebox...I can do that in the smoking chamber and keep moisture out of the FB. Also, I heard a funny that I've shared here before...
"No need to soak your wood...there's a reason quality boats are made of wood...it doesn't take on water."
Of course, this is my opinion - but I use an all steel, offset smoker. Maybe if I used a small charcoal smoker that could really only burn chips effectively...I'd feel different. That's why for this topic, everyone's right if it works for them!
