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  5. Wood Soaking Opinions

Wood Soaking Opinions

Scheduled Pinned Locked Moved Smoking & Grilling
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  • Midwest_kcM Midwest_kc

    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.

    B Offline
    B Offline
    bocephus
    Team Orange Power User Canning Masterbuilt Veteran
    wrote on last edited by
    #21

    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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    • YooperDogY Offline
      YooperDogY Offline
      YooperDog
      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
      wrote on last edited by
      #22

      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.

      lkrfletcherL 1 Reply Last reply
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      • YooperDogY YooperDog

        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.

        lkrfletcherL Offline
        lkrfletcherL Offline
        lkrfletcher
        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
        wrote on last edited by
        #23

        YooperDog I use sawdust in the PK100 and always soak it.

        Life is a Garden - Dig it.

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        • C Offline
          C Offline
          crosscountry106
          wrote on last edited by
          #24

          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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