Wood Soaking Opinions
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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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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.
Midwest_kc I never did time the difference between soaked and nonsoaked wood, so those studies could be right, I did soak mine overnight though.
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jrrrr I personally don’t soak anymore, just couldn’t justify it. I only use chips and chunks though. I think if I were using sawdust I would dampen it a bit for a better smoldering, but I would do some experimenting.
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jrrrr I personally don’t soak anymore, just couldn’t justify it. I only use chips and chunks though. I think if I were using sawdust I would dampen it a bit for a better smoldering, but I would do some experimenting.
YooperDog I use sawdust in the PK100 and always soak it.
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I use chunks in my vertical offset, so I stopped soaking. When I finish my Cotton Gin drum, I won’t soak then either.
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