Wood Soaking Opinions
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What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude. -
I personally don’t soak and my reason is as the meat starts heating it will absorb the smoke flavor and I believe around 140-160F (depending on who you listen to) the meat no longer absorb smoke. I have never experimented side by side but once again I don’t pre-soak, I just place my chips in a good location to control the smoldering. I would rather have smoke right away.
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I never understood soaking wood, just as you mentioned now you have created steam, the wood needs to dry out before actually producing smoke.
As Dr_Pain mentioned right around when the meat IT hits 160° it stops taking in any smoke flavor.
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Don’t soak. If you soak, you’ll just have steam before smoke. Now, smoke does adhere better in a moist environment, so use a water pan to create moisture, and leave the wood dry.
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What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude. -
What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude.jrrrr said in Wood Soaking Opinions:
What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude.Here’s a link. Read this a few years ago.
https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first/Not been to this site in a long time. It’s changed. Good info but lots of ads. Argh!
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Go for the smoke with dry wood & the right flame. Skip the steam.
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What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude.jrrrr we don’t soak our chips like you said you have to soak them for a long time to soak up the water and like everyone else says they put off too much steam and not enough smoke IMO
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What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude.jrrrr this is a really good question that may not have a confirmed true answer, that I have heard any ways. My smoker which is a ProSmoker 100SS uses sawdust, the manufacturer recommends to dampen the saw dust prior to putting it on the electric burner. By dampening it allows it to give a nice steady smoke at a slower pace. If the saw dust is dry it tends to put out a heavy volatile smoke that could lead to a combustible level. However we don’t want standing water in the dust pan either, that’s too wet.
Like you said using chunks it would take a long time to really soak into the wood after it has been dried already. If I was using chunks and knew I was gonna do a cook I would definitely soak them for an extended period of time if putting directly on hot coals but I would not have any standing water if using some sort of wood pan.
Like others have said, no rude comments or bashing in this group. I think you will be quite grateful you found this community. Welcome aboard
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What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude.jrrrr I think you will find that people on this sight are only trying to be helpful, you might not agree with them or they with you but everyone is trying to help with experiences they have had.
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jrrrr this is a really good question that may not have a confirmed true answer, that I have heard any ways. My smoker which is a ProSmoker 100SS uses sawdust, the manufacturer recommends to dampen the saw dust prior to putting it on the electric burner. By dampening it allows it to give a nice steady smoke at a slower pace. If the saw dust is dry it tends to put out a heavy volatile smoke that could lead to a combustible level. However we don’t want standing water in the dust pan either, that’s too wet.
Like you said using chunks it would take a long time to really soak into the wood after it has been dried already. If I was using chunks and knew I was gonna do a cook I would definitely soak them for an extended period of time if putting directly on hot coals but I would not have any standing water if using some sort of wood pan.
Like others have said, no rude comments or bashing in this group. I think you will be quite grateful you found this community. Welcome aboard
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Agreed, don’t soak. You don’t burn wet wood in a fireplace because it causes creosote build up and excessive smoke. When smoking meat you are looking for a subtle “blue smoke” which indicates you are getting an efficient and complete burn and not putting off excessive amounts of creosote and other biproducts of combustion that can taint the flavor of your meat.
twilliams that could be, a typical wood stove suggests to burn logs under 25% moisture. The sawdust was likely kiln dried lumber that would have a very low moisture content, so a little spritzing of water may keep it below 25% moisture and extend burn time.
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twilliams Everyone has been great. I’m new here, and it’s very rare for me to post anything to any social media. I appreciate the feedback from all. Thanks
jrrrr said in Wood Soaking Opinions:
twilliams Everyone has been great. I’m new here, and it’s very rare for me to post anything to any social media. I appreciate the feedback from all. Thanks
Enjoy the community and please participate. I am learning so much. Now if I don’t come visit I feel like I am missing out
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jrrrr said in Wood Soaking Opinions:
twilliams Everyone has been great. I’m new here, and it’s very rare for me to post anything to any social media. I appreciate the feedback from all. Thanks
Enjoy the community and please participate. I am learning so much. Now if I don’t come visit I feel like I am missing out
Dr_Pain said in Wood Soaking Opinions:
Now if I don’t come visit I feel like I am missing out
Yeah I have to read every topic just in case
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What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude.jrrrr When I used wood I put some in dry and some in that I soaked, feeling was I could get a longer smoke without opening smoker. Never did time it out though.
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jrrrr When I used wood I put some in dry and some in that I soaked, feeling was I could get a longer smoke without opening smoker. Never did time it out though.
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bocephus interesting concept. I really wonder how long the wood would stay wet and how much time would the crossover be
Dr_Pain I used it that way on a charcoal smoker, I no longer have the smoker but man did I ever smoke a lot of turkeys on that thing. One year my mother in law gave them away at work.
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The type of smoker you have will somewhat dictate whether you soak wood or not. Whether you are using the wood smoke to add flavor while grilling at high temp or are using the smoke for flavor at low temp while making sausage or ham will also dictate how you burn the wood. There is no one correct way, because there are different ways to use wood smoke when processing.
I only use dry wood or pellets. If I need to slow the burn rate, I do so by controlling how much air gets to the wood and how hot the surrounding area near the wood is. I will also add the wood at different times during the cook to control how the smoke flavor is getting to the meat. -
jrrrr When I used wood I put some in dry and some in that I soaked, feeling was I could get a longer smoke without opening smoker. Never did time it out though.
bocephus More than one way to skin a cat, for sure, but the studies I’ve read said that while you may see “smoke” for longer with soaked wood, most of that is steam, and the smoke itself is the same.
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