Wood...nothing wrong with soaking it!

[1buckie]

Cliff, thanks for taking the time to experiment....twice !!!

I was attempting to explain some of this wood burning / soaking thing & ran across this:

http://www.meatsandsausages.com/meat-smoking/wood

from Wedliny / Donmowe, down at the bottom it talks about being able to get wood saturated in boiling water.....just an interesting thing & I think I'll still stick to dry wood, except for the shread, that seems to work pretty good now that I've got it figured out......

Wet or dry, this has been helpful just because of the meters & percentages & that info....it's nice to have some general idea about that stuff....
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"

[SoEzzy]

CliffC thanks for taking the time to experiment on our behalf, and for sharing your experiences and pictures!

I feel that the water load under 48 hours not worthy of getting the wood wet, personally I'd rather put a water pan in the pit, if I need more humidity!

As most folks that advocate for dunking or drowning wood, only talk about 30 - 60 minutes, I still feel the smolder is not worth the aggravation.
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Here's a change Robert.

I still work here!

[Pkerchef]

I personally do not soak or "dunk" wood. I try to source wood that has been properly seasoned for a year or more to have it be as dry as possible. If i load up my smoker with a bunch of meat and go to cooking it .The heat forces some of the moisture from the meat thereby creating moisture in the pit. You can hold your hand over the exhaust and feel the "wetness" of the smoke with no water pan involved at all. It seems useless to me to season wood and then soak it to produce moisture or more smoke or whatever reason some would argue it does. I got better things to do with my time or maybe i don't get it .You be the judge. Pkerchef
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Bubba Grills 250 Reverse Flow With Rib Box
Refridgasmoker
Weber Kettle
8.5 x 18 Haulmark concession/ competition trailer

[necron 99]

If you boil your ribs in the same water used for soaking your wood, do they take on a liquid smoke flavor?
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Let's hope SoEzzy can ditch his heavy hand on photos in 2016!

[Geronimo]

[1buckie]

I go all dry, except for that shread on the previous page.....they "steam" at the start & by the end, the wood has dried enough to crisp the bacon.....if I work it right (about 85% success rate)
Not tryin' to convince anybody, just what works for me......
_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"

[BUGSnBBQ]

[jess]