Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Wood chunks--soak or not?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Wood chunks--soak or not?

    I have never soaked wood chunks but was reading the back of a B &B wood chunk bag (out of boredom) and it suggests either a 30 minute soak, or use them dry. They don't really say anything else about advantages/cons.

    Every BBQ book I have read says to not soak them.

    For those of you who do soak chunks (not chips), do you get better smoke, more smoke, longer, etc?
    Thanks

    #2
    - Never have soaked chunks etc.
    - My BIL a great guy soaks the heck out of them and swears by it. Amongst other things BIL's are like Ensigns in the Navy "To Be Seen Not Heard And Never Trusted".

    Comment


    • Arsenlael
      Arsenlael commented
      Editing a comment
      This made me laugh out loud.😂

    • wu7y
      wu7y commented
      Editing a comment
      We said the same thing about hard stripe e-5s in the Army.

    • bbqLuv
      bbqLuv commented
      Editing a comment
      "To Be Seen Not Heard And Never Trusted"--Two Thumbs UP.
      Happy grilling to you

    #3
    Generally the answer is no. There may be exceptions but I know of none. Especially with chunks.

    Comment


      #4
      I like fire, not smoulder!

      Seriously, a wet chunk is going to be prone to giving off nasty smoke.

      Comment


        #5
        https://amazingribs.com/more-techniq...our-wood-first

        Comment


        • klflowers
          klflowers commented
          Editing a comment
          This

        • Troutman
          Troutman commented
          Editing a comment
          Yea I was going to look that article up as well. Thanks for doing the deed Morg !!

        #6
        Once the water turns to steam and goes away, which happens fairly quickly, you're burning a dry wood chunk. I'd just skip the soaking.

        Comment


          #7
          I used to soak my wood chunks all my life until a year or so ago. I read that by soaking them, they absorb hardly any water at all. Not enough to make any difference in the amount of smoke or as to how fast they burn up. I quit doing it after that. And if anything, I’ve noticed a little bit more smoke flavor by not soaking them. This site, AR, also has confirmed that it doesn’t do any good to soak them, in fact they recommend not soaking them.
          Last edited by Panhead John; February 3, 2021, 01:12 PM.

          Comment


            #8
            As everyone has commented, you want dry wood and not wet wood. In fact, heat your chunks up if you can. Hot wood is better than ambient temp wood. It's not the wood burning, but the wood is giving off sufficient organic vapor in air to ignite. The hotter the wood, the more vapors it's giving off. Think flash point.

            Comment


              #9
              I do not soak.

              Comment


                #10
                Meathead completely debunks soaking in his book with the science to prove it. No soaking.

                Comment


                  #11
                  No chunk soakage here.

                  Comment


                    #12
                    I only soak my feet. Wait, is that TMI???

                    Comment


                    • Clark
                      Clark commented
                      Editing a comment
                      klflowers YES, TMI!

                    • Panhead John
                      Panhead John commented
                      Editing a comment
                      So klflowers What do you soak yours in? I use an herbal and tea tree oil with a Lavender scent. It really makes me feel pretty.

                    • klflowers
                      klflowers commented
                      Editing a comment
                      Panhead John, I used to use a combination of rose water and battery acid - the acid helped with bunions, and the rose water complimented my last name. Now I go with a SPG combo, similar to my brisket rub. I won’t comment any further on that.

                    #13
                    The only thing to worry about is soaking your throat with beer. Soaking wood just doesn't deliver the same results.

                    Comment


                      #14
                      Just remember, the Ark spent a wee bit of time in the water, & it had some pretty valuable cargo, like everything. Wood is not a sponge. So be it. Why would you want to soak anything you want to burn?
                      Last edited by FireMan; February 4, 2021, 05:37 PM.

                      Comment


                      • DrJimmy2112
                        DrJimmy2112 commented
                        Editing a comment
                        Appreciate the biblical reference

                      #15
                      No. Never.

                      Comment

                      Announcement

                      Collapse
                      No announcement yet.
                      Working...
                      X
                      false
                      0
                      Guest
                      500
                      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                      false
                      false
                      {"count":0,"link":"/forum/announcements/","debug":""}
                      Yes
                      Rubs Promo

                      Spotlight

                      These are not ads or paid placements. These are some of our favorite tools and toys.

                      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                      Use Our Links To Help Keep Us Alive

                      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                      The Cool Kettle With The Hinged Hood We Always Wanted


                      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                      Click here for more about what makes this grill special


                      Grilla Pellet Smoker proves good things come in small packages

                      We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                      Click here for our review on this unique smoker


                      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                      Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                      Click here to read our detailedreview


                      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                      kamado grill
                      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                      Click here for our article on this exciting cooker


                      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                      Click here to read our detailed review

                       

                      Comprehensive Temperature Magnet With 80+ Important Temps

                      Amazingribs.com temperature magnet
                      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                      Click here to order.


                      The Good-One Is A Superb Grill And A Superb Smoker All In One


                      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                      Click here to read ourcomplete review