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.
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> 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)
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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). 🕶
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