Do Not Soak Wood Chips for Grilling
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- Опубликовано: 25 янв 2023
- You should not soak wood chips for grilling. Yes, I'm aware there's a lot of material (and brands) out there that tell you to.
Soaking wood chips can create unexpected issues for you. Watch along and learn some reasons why you do not soak wood chips for your smoker or grill.
#woodchips #grillingtips #grilling 
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Soaked wood chips for BBQ for years, always great flavor...I'll stay with what works for me.
Sounds good
Yeah but it could be even better if you didn’t soak them.
Can u soak ur wood chips with 🍎?
yeah but its useless. just use chunks if you want the smoke for longer. ive done it all for years myself. now i just smoke on a pellet grill at 225 max to the desired internal temp. if its ribs its always 3-2-1 after overnight marinade.
@rdwakefield Don't be afraid to learn 🙂
Thank you for the great information/video 👍🏼
You got it 👍
i just watched a video from Adam ragusia about liquid smoke and he mentioned soaking the chips so I wanted to learn more about that. thx
Super common question!
Thanks for info.. I cook in an electric analog Masterbuilt mini smoker. Love it. It maintains temp very well much to my pleasant surprise. I mainly chuck or a tri tip roast because it's somewhat affordable. Have been experimenting with different wood chips.
You gave me an idea from this video. I'll put two chip pouches in at start of the cook;, one soaked, the other will be dry. That should, in theory, give quick smoke from the dry pouch and a delayed smoke from the soaked pouch. I think it might give a longer smoke time without having to open the door to resupply more wood chips. We'll see....might work. It's fun to experiment.
rocket.
That will work very well! Keep me posted
@@ChilesandSmoke 10-4....over.
Thanks King 😊🙏🏾
🙌
Thank you! I just got a smoker box for my charcoal grill and kept hearing about soaking. I won't be doing long smoking so thank you for this video!
Awesome! Keep me posted how it goes
Well explained, thank you, and nice beard!
Thank you!!
Hi, I was wondering if there was a way to use this general cooking technique in the oven instead? Since you're looking to get past 400°, would flavored wood pellets be a viable option?
I do not currently have a grill, And I would like to find an option that's better than liquid smoke. Thank you.
Wood chips will generate smoke in your house, there’s not a way to be able to burn wood safely in your oven. I would recommend using smoky spices such as smoked paprika and chipotle. My Sedona Sand rub has both of these.
If you're going to soak chips , use a whiskey, beer , wine for a great flavor depending on the meat you're grilling ; i let them dry out about 3/4 of the way before putting on the grill .😊
It will definitely steam some of those flavors into the meat before smoking.
I put one of the packets of wood packets and got alot of white smoke- is this natural? ( I pulled it off just in case, but it was probably OK right? )😊
It’s ok! Give it a few minutes and it’ll go out, you’ll get clear smoke.
When u make your own wood chips, is it okay to soak them once in coca cola or apple juice overnight and let it dry afterwards ? Asking cuz the sugar which gets burned
You may, but yes the sugar could simply burn and inhibit the smoking. I’d have to test.
So I just so happend to be doing some spareribs on my grill. I decided to try both soaked and unsoaked. Soaked for the first half, unsoaked for the remaining time. The unsoaked burned way quicker, maybe 10 minutes tops. The soaked got me closer to 25 minutes. Both in the smoke box and the Western brand hickory chips.
So if you wanna change your chips every 10 minutes or so, throw them in dry. I like to cook my ribs for about 30 minutes each side, so I'd prefer soaked.
The soaked chips are not smoking for that first part, which is why it lasts longer. They have to expel the water before they can combust. However it is a useful strategy to use both, as the soaked chips will start smoking after the dry ones fizzle out - a delayed technique.
id be using chunks of wood and ribs like spareribs usually take me 6 hrs at 225/250/275 degrees 3/2/1 style.
lets say you are cooking something for that takes 30 minutes and woodchips that takes 10 minutes to completely get all that smoke out. Is it better to add the chips on later like 10 minutes before the cooking is finished? Wondering if you get all the smoke flavor as soon as you put it on that you lose some of the flavor if you cook it another 20 minutes
You won’t lose it through the cook. I’d just throw 2 packs of woodchips in back to back, or use some wood chunks.
A past boss soaked his wood chips in raspberry ale
The Ribeyes were fire
😎
So in theory, you are making the wood chips last longer but only because it’s releasing steam beforehand?
Yes exactly
man lolll i been soaking wood chips for decades i 100 percent disagree........
Wood is specifically dried for the use of cooking for this reason. Adding in moisture delays the smoking process.
then just use more wood chips lol or use chunks