Going to be cooking some Wagu tri tip this weekend on my Klose grill. I will be using Fogo lump with some mesquite chunks. I used this combo to grill some burgers a few days ago and the wood seemed to burn up very quickly. I did not soak the chunks. Should I soak them? Just learning so bear with me please.
Will try and remember to get some pictures of the cook but I'm learning that things happen pretty quick on this grill. Not slow like the Yoder.
Pointless. The wood will only do it's trick once the moisture has dissapated so makes no sense. The only effect it will have is to make the chunks take longer to get up to temp won't make them burn longer.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Soaking is a waste of time. You see it everywhere because there are more amateurs than real masters of the craft. They market the process so they can sell wood chips, which are essentially scrap.
HA! 😂😂😂 Love this... I’m working the steps now myself, and am currently in the process of making amends to all the chips I’ve wronged over the years. 😂😂😂
Like others have said, I got smarter when I came here and read the mythbuster on this. And no such thing as a silly question - we’re ALL here to get smarter and better at this. 😃👍
Experts everywhere........ It’s called group think or follow the crowd. Wood is not paper or cardboard so it doesn’t soak up anything. It’s like the area between yer thumb & yer finger to figger out the temp of a stake (I couldn’t help myself). 🕶
Comment