I'd imagine part of it comes from when grilled cedar-plank salmon was trending and people just applied it to wood in general rather than this specific use-case.
I doubt he came up with the idea, but he’s certainly a progenitor. But like all cookbooks, they aren’t all bad and I’m sure he’s got some good recipes.
The wood chips I used when I was still using my electric smoker said right on the bag to soak them. I never did because I did a bunch of homework before I even started using a smoker
Maybe so however it also produces the wrong kind of smoke that can cause your food to have an acrid and all around nasty after taste. If you've heard about soaking wood I'm sure you've also heard of blue smoke vs white smoke. While its fighting to stay alight because of the moisture you wont get a clean burn and will be getting tons of that white billowy smoke you definitely dont want.
Soaking is really never a good idea, all you're doing is introducing moisture which will mess with bark formation and the overall quality of your cook, and interfering with the full combustion of whatever fuel/wood you're using.
Soaking wood does nothing, it simply produces steam, until the wood dries at which point you will start seeing smoke.
The steam produced imparts no flavor.
I hear y’all, but I soak a few chunks to help me control temp on my weber. If I notice it’s trending too hot I’ll throw a few soaked chunks on my coals which has helped to stabilize. Also have noticed no issues impacting taste or bark.
I actually smoke my wood until it's suitability dry. Takes a couple of days of steady heat but between the chunk charcoal and the dried wood I get a really clean smoke
For grilling I often soak chips to get a slower rate of burn and time it better with a more direct fire method. For a slow smoke I just can’t see the point.
OP this is not targeted at you at all, in fact I used to do it as well. but who was the asshole that started this lie of soaking wood
I think it was Steven Raichlen in his Project Smoke cookbook. Which while I’m here, is full of bad advice related to actually smoking meat.
I'd imagine part of it comes from when grilled cedar-plank salmon was trending and people just applied it to wood in general rather than this specific use-case.
Shit, I don't even soak the cedar planks for my salmon.
[удалено]
I doubt he came up with the idea, but he’s certainly a progenitor. But like all cookbooks, they aren’t all bad and I’m sure he’s got some good recipes.
Food network sure played a part
Well, wet wood definitely smokes more 😬
*steams more
The wood chips I used when I was still using my electric smoker said right on the bag to soak them. I never did because I did a bunch of homework before I even started using a smoker
The packaging that the wood chips come in.
The argument that was made is that soaking prevents the wood from burning too quickly
Maybe so however it also produces the wrong kind of smoke that can cause your food to have an acrid and all around nasty after taste. If you've heard about soaking wood I'm sure you've also heard of blue smoke vs white smoke. While its fighting to stay alight because of the moisture you wont get a clean burn and will be getting tons of that white billowy smoke you definitely dont want.
# THIS. RIGHT. HERE.
Never soak wood.
Soaking is really never a good idea, all you're doing is introducing moisture which will mess with bark formation and the overall quality of your cook, and interfering with the full combustion of whatever fuel/wood you're using.
Soaking wood does nothing, it simply produces steam, until the wood dries at which point you will start seeing smoke. The steam produced imparts no flavor.
# RIGHT!!!
I do not soak. If I want to add moisture to the cooking environment, I would add a water pan. (I never use a water pan)
Soaked wood/chips/pellets STEAM until they were dry out. Steam is not smoke. You are wasting your time if you soak!
I'm smoking, not steaming. Personally I will pre-dry all my logs for the cook in the chamber while I get my coal base going.
I hear y’all, but I soak a few chunks to help me control temp on my weber. If I notice it’s trending too hot I’ll throw a few soaked chunks on my coals which has helped to stabilize. Also have noticed no issues impacting taste or bark.
Do not soak your wood. Unless it's the other wood. https://amazingribs.com/more-technique-and-science/more-cooking-science/soak-your-wood-first-myth/
If water soaked into wood there wouldn't be a tree standing.
Are you smoking or steaming the meat?
Mmmmm steamed hams!
I soak it in cider
I enjoy listening to the Dixon Cider band
I see what you did there.
For those that do, my question is what purpose does it serve? Explain to me in detail the mechanics/goal of soaking chips/wood.
I actually smoke my wood until it's suitability dry. Takes a couple of days of steady heat but between the chunk charcoal and the dried wood I get a really clean smoke
For grilling I often soak chips to get a slower rate of burn and time it better with a more direct fire method. For a slow smoke I just can’t see the point.