to soak or not to soak?

code red · Joined: 20 Mar 2007 Posts: 20 Location: Austin, Texas

does everyone soak their wood before using it? if so how long do you soak it? can you soak it in different liquids (wine, beer, etc.) for different tastes?
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necron 99 · Posted: Aug 22 2007 Post subject:

I do not soak my wood. Neither for grilling nor BBQ / smoking.
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r6abusa · BBQ Fan Joined: 12 Jun 2007 Posts: 372 Location: Michigan

You will find that most people around here do not soak the would, incluing myself. Just make sure your fire is hot enough to burn the wood instead of a low smolder. I also recommend letting your wood burn for a few minutes before adding your meat.

allsmokenofire · Posted: Aug 22 2007 Post subject:

I'm a card carrying member of the NoSoak party. Laughing

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barnburner180 · Posted: Aug 23 2007 Post subject:

brae0408 · BBQ Fan Joined: 08 Feb 2007 Posts: 178 Location: Omaha, NE

I find using the larger chunks of wood works best for me, not soaked.

troystr68 · Posted: Aug 29 2007 Post subject:

No soaking!!! pure hickory logs is the best for me!!
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Birchwood76 · Joined: 10 Sep 2007 Posts: 13 Location: Birchwood Wisconsin

No soak for wood chunks but I can only ge certain woods in shavings or chips and they must get soaked or puff there gone!!!!!

Alien BBQ · Posted: Sep 16 2007 Post subject:

I think the whole soaking thing was invented for gas or electric grills. I myself am not a "Wet Head".
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SierraScott · Posted: Sep 17 2007 Post subject:

May I assert that it depends on what kind of wood you are using?

I never soak oak, that's just blasphemy. I always mix it with my lump charcoal or burn it by itself or with manzanita.

Cherry on the other hand, always gets a soak. I have a big box of it cut into 4 in cubes. I tried mixing it dry with lump charcoal and mazanita. It was so smokey that it ruined my BBQ. The smoke was so strong from just 3 chuncks of it that it stung my mouth when I ate my ribs. I tasted it 3 days later. Now I take 2 of those size chunks and chop' em with the hatchet and soak them over night. I get a strong flavor from it, but it's smooth and sweet.

If all you can get is small chips, I say soak.
If you have access to fine BBQ wood I say NO soak.

can I be on both sides of this....? Confused

OddThomas · Posted: Sep 17 2007 Post subject:

I never soak. Instead of burning clean, wet wood smolders, which imparts a bitter, acrid flavor to foods. For the best results, you really want a clean burning fire that emits a thin blue-ish smoke. If the smoke flavor of a dry wood is to strong for you, I suggest reducing the amount of wood you use during the cook, rather than soaking the wood so it doesn't burn properly.