Heh....I learned that when I was about 12 years. I'm 55 now! Any outdoorsman will teach you how to make a fire even if it's been raining for days. Split the wood and it's dry inside. I soaked wood maybe once or twice in BBQ life but it was to get dirt off the outside. You're right, buddy! Good Video!
THIS WAS THE FIRST BIGGEST MISTAKE THAT I MADE!!! As a firefighter both in the military (Navy for 15 /12 years) and then civilian volunteer for a couple more years I am here to tell any ney-sayers to pack sand because the Coach is right on the money. If there is any more doubt look up the following definitions of Smoke point, Flash Point, Burn Point, and Pyrolysis. Especially that last one.
Wtf does being a firefighter whom also was or is in the military, specifically the Navy as you found it so prudent to mention, have to do with knowing whether or not to soak your wood... Do you want a pat on the back or something?
I’m guilty of it. I used to soak my wood before I would barbecue, not no more, I learn. I’m glad you made this video very formative and hopefully raises the game up of BBQ across the world. Thanks for sharing
Meathead, hey bud....I think we all tried it at some point but guys like you and me, we can’t just take what we’re told and accept it as fact am I right 👍
Couldn't agree more and that was a great informational video Steve! Same reason you dry off a steak before grilling it, water takes a lot of energy to burn off and convert to steam. Have a great week brother and keep on grillin!
I have been grilling with charcoal and wood my whole life got in to watching u tude grilling videos really took my self away from basics learned a lot but got caught up in all the other things also glad you done this video great job
Cookout Coach I didn’t realize that you knew Steve Ray we are going to have to check his place out. My husband is from Ooltewah. We have been thinking about a Akorn, I love my Char-griller but we go through so much charcoal. We need something a bit smaller and our hibachi isn’t doing it for us.
Dude this was one of those questions which was around my mind for some time now, and you just addressed it plain and straight. This video is going to become a classic!
Thank you for this video. Im new to the grill game and enjoying it. Ive seen in some places where they say to do it and others where they don't mention it. Thanks for clearing it up!!
Well, I just started cooking with wood. Last week, I cooked a brisket using charcoal and hickory wood without soaking it, and the taste tasted like it was cooked when a house burned down. This week I took the rest of the wood, gave it a quick soak, 1 hour, and used it to smoke ribs and a couple of steaks. And the flavor tasted way better. The tasted sweet and nutty. It was more bitter not soaking. So it's a personal preference thing to me.
But what about wood chunks? You used a log..... no I'm messing with you. I love your videos and have gotten better on the Q. Thank you for being awesome.
I have never soaked my wood in the past. I was talking with my sister last night who just moved from Louisiana and she said she has talked with many pit masters for restaurants there and they all soak their wood, so I checked this out to make sure.
I think it stemmed from when it became popular to use the small wood chips in combination with charcoal. The idea (I think) was to give the chips more time against the coals before actually burning. Soaking logs sounds ridiculous. (Admittedly, I haven't finished watching the video yet)
Exactly what I was looking for. I'm assuming this holds for smaller wood chips too for a gas bbq. I'm sure it's not comparable to dedicated smokers and offsets but it's all I got and will give it a shot
Lambda that will absolutely work, I like the chimney because I like to start a very specific amount of coals, but absolutely you could do it that way as well 👍
This is perfect timing for this topic!! as i was going to make my first BBQ/smoking dinner this friday. Also, what about having a water in pan for cooking chicken some say you need to tenderize the meats, others say you only need for long cooks like ribs/brisket as water pan with chicken will not give the skin a good crisp. Appreciate the help
I only use a water pan when the cooker requires the use of a water pan, so like a backwoods smoker. However, if you want to put one in your cooker to keep it more humid I have no problem with it. That one to me comes down to preference. On chicken you’ll have an easier time getting that skin right if you don’t use a water pan though
There is one trick for good BBQ , per Harry Soo , to put your wood chunks under the charcoal , he has a video explaining the science that the good smoke that is burned has to be around 450 to 900 degrees , and that temp comes from under the coals, because on top of the coals is too hot
Wow, many BBQ books talk about wetting down your wood. Well, I am so glad that you dispelled this myth. I am so glad that I subbed to you a few hours ago. You are a freaking BBQ genius.
Woodworker here. Not saying you’re wrong. I plan on not soaking for the next brisket. However there is a type of oak you can use for boats and a type of oak you cannot use for boats. Wood is porous each type differently. You can pour water in one end of white oak and it’ll come out the other, red oak not so much. I’ll always soak a cedar board for my salmon to cook on but my brisket wood will be dry as a fart from here on out. 😂
Right if I remember right that’s why you use white oak for bourbon barrels, because the liquid can penetrate deeper to pull the tannins or something like that, but even when they cut those staves after years of aging you can see the liquid only made it a little way in to there. There is certainly a million ways to do this, but the main point of this video was even if you soak wood for days your probably not adding much moisture at all to the wood, and the moisture that you do add just produces steam until you dry the wood out so it can actually burn. Appreciate your perspective 👍
Thank you dude. Idk what video I freakin watched that told me to soak my wood. I just couldn’t wrap my head around the science and why they would do that. I did it anyway with a lot of doubt. Thankfully I came across this video
I just started smoking but I watched dad do it for years he always soaked his. I started with dry hickory chunks. Let me say that smokey flavor and color got into the meat a lot faster with the dry wood.
" You're gonna tell me 2 days isn't long enough to soak the wood ...( pause) we can't have a conversation anymore friend we're done"lmao me laughing 430 in the morning loud enough for the wifey to yell be quiet cuz the baby barely went back to sleep🤣🤣🤣just earned a subscribe not just cuz that but as for someone that don't know jack shit about bbq but finally wanted to man up (lol) you taught me more than my so called expert buddies!!!
So, I’m with you 100%. I think I soak my small wood chips bc I have a small offset smoker. It get shot really really fast. Once I hit 225°-250°, I have about an hour and a half before I have to add more fuel to the pile. Every time I smoke, I have to leave the house for SOME reason.. napkins, paper plates, BEER, and so this is where my soaked chips come in play. I throw a few handfuls on and I know I get a little more time in the store. Works like a charm. I always have a pitcher with water soaking my small chips at least a day before my smoke. But yes, other than that.. I’m with you 100%.
My traeger I got a heavy wood smoker from smoke daddy. I add 2 wood pieces in close the tabs and set it under the grate And it smokes if it’s dry then it will be burn faster and I can’t add more wood during a cook I would have to pull the grate then fill up more wood to much of a hassle So I have to soak my wood
Hey! I just turned 21 two days ago and as a birthday gift I got a Char Griller super pro, I used to have a cheap little char grill so this is a big upgrade for me! But I’ve always struggled on how to keep the heat steady any chance you have a video explaining how??
Its not just word of mouth spreading this myth. It's on the packaging of wood chips that I've bought. They actually instruct you to soak the wood for 30 minutes 😬
Was helpful, wont be wetting my wood anymore.. Was wondering though maybe the wood looked dry after the cut because the heat from the friction of cutting through.. And if u would of measured the amount of water before and after u could of know how much it absorbed..
For chicken leg quarters steam is important. I get what he's saying, but putting a few cups of soaked wood chips on the grill over dry wood is absolutely a good idea. It really depends on the meat .
Well I have a big problem!! I just bought seasoned wood picked it out myself ready to go on my 500 gallon smoker but the problem is it has been raining here in Central Texas for two days and I have to do this brisket and two racks of ribs for the Super Bowl please help I’m going to get on the smoker in about four more hours because it’s going to rain ☔️ all day as I’m supposed to be cooking
Yeah I'm guilty. My first time smoking it turned out great. Then I heard I should soak my wood and went for visible smoke. Every time since my meat wouldnt turn out right. I thought it was prep, temp or something I wasnt doing right. Then I heard what type of smoke I should go for and what soaking does. The description matched exactly. Just a bitter, off, nasty flavor. Problem fixed!
Sorry for the maybe silly question but, first I never soaked any of the wood but I have noticed that I do use chips as the one wood I like to use only comes in chips and they tend to flare up and go out quickly. So should I just put on handfuls at a time or just dump a whole bag on at a time. Sorry if it is silly
Hey Steve, liked your video and I must say I'm glad I watched this. I just finally got into smoking always had a interest for it but not enough of that extra push to go out and purchase one. Finally got a Dyno Glo Off Set Smoker. Sealed it with RTV sealant and lava lock gasket tape. Smoke holds well and temperatures are well maintained, However I have a couple of concerned and questions. 1. Can I add lump charcoal to an existing fire without pre lighting for (EX: In a Chimney Starter) ?. 2. How and when should I add my apple wood to the fire?. Appreciate it Thanks.
I bought some wood chips to smoke with and I love it but..literally on the packet it says to soak for 15min..then add....white smoke all round..still wrong or are chips an exception..I know you said in the video don't soak chips either but asking to be sure..I have been smoking steak and chicken..no long cooks
From what i understand its the wood chips. not the rounds, because the wood chips are smaller, and will burn quick withought water. From what I understand. Try testing the myth on wood chips, not wood rounds
The whiskey stuff is interesting. Same principles apply, but the question is does the added smell of the evaporating whiskey or bourbon do anything extra that water doesn’t....worth a taste test to see, I know when I’ve played with products like that before they always smell fantastic which is a plus no matter what way you look at it. My guess though is that it really doesn’t change any flavor on the meat. Maybe we’ll do a side by side though. Thanks for watching
I still wouldn’t soak it even if it’s in the smoker box on a gas grill, just a couple of minutes for it to get smoking is what I like, but really it can go on at the same time as whatever your smoking no problem
Thanks for sharing. I just built a small (3x4) smokehouse. Using propane burner for heat/smoke with hickory chunks for smoke. Smoked 30# sausage for 6 hrs. Plenty of smoke coming out the roof area. I cannot taste any smoke. What am I doing wrong?
Correct me if I am wrong. I do smoke my wood chips if and only if I am using my gas grill and I am wrapping the chips in foil. I have noticed that this locks in a good deal of moisture and keeps them from combusting while allowing smoke to rise onto my meat. (I really only use the gas grill for things like burgers or chicken.) Am I wasting my time by doing that? Am I getting the "bad" smoke? It doesn't smell like it but if it isn't helping anything, I will stop doing that.
So it’s not enough bad smoke in that situation but it is a bit of a time waster, until all the moisture leaves in the form of steam you’re really not getting smoke anyway. If it were me, I would still wrap them in foil with holes poked in them and keep doing it that way. You’re restricting the oxygen so much that they really shouldn’t get to a real fire and even if they do they’re still releasing the compounds you want more of that way than they would steaming/ smoldering
@@Cookoutcoach - Thank you! That is helpful and I will try it that way next time. I tend to use the gas grill more in the cold months but I'm sure I will still use it once or twice this summer.
It's fine if you want to have an opinion but don't lie about the smoke being unhealthy, because you have it quite the opposite. The white smoke is the smoke that contains more water which would be less harmful. Smoking or grilling meat is what puts carcinogens from the burnt wood onto the meat...there's your tasty flavor. It's the same thing as smoking cigarettes compared to vaping. One is from combustion, the other is from vaporization. One is fire, the other is water. Water vapor doesn't hurt you or add an acrid taste to your meat...
Same reason the back of a package of ribs tells you to cook them for an hour in the oven at 350, it’s not that it won’t work, there’s just a better way to do it 👍
Question... Maybe someone has already done this, maybe someone can save me a lot of work. I have a large pile of hickory chips from a tree service job and was curious about doing a whiskey or bourbon infusion. I've seen similar products marketed but this video says wet wood is a no go. Thoughts?
It's simple ... if Coach says DON'T , then DON'T !!! He has a truck load of comp bbq trophies and GC's that prove he is right !!! 🏆🏆🏆💪
Hahaha thanks for the vote of confidence bud 👍
Idk🤔
Awesomw tip...i never knew that.
Hey Ray Mack, thanks for watchin man, glad I could share some knowledge 👍
I used to soak my wood when I started as well because it was all over the place and I didn't know any better at the time! Great video!
Hey bud, yeah it’s just one of those things that has been said for so long a lot of folks don’t know where to or not. Thanks for watchin bud 👍
Heh....I learned that when I was about 12 years. I'm 55 now! Any outdoorsman will teach you how to make a fire even if it's been raining for days. Split the wood and it's dry inside. I soaked wood maybe once or twice in BBQ life but it was to get dirt off the outside. You're right, buddy! Good Video!
Thanks bud, your right about the outdoorsman thing 100 percent
THIS WAS THE FIRST BIGGEST MISTAKE THAT I MADE!!! As a firefighter both in the military (Navy for 15 /12 years) and then civilian volunteer for a couple more years I am here to tell any ney-sayers to pack sand because the Coach is right on the money. If there is any more doubt look up the following definitions of Smoke point, Flash Point, Burn Point, and Pyrolysis. Especially that last one.
This guy gets it 🤣🤣👍
Wtf does being a firefighter whom also was or is in the military, specifically the Navy as you found it so prudent to mention, have to do with knowing whether or not to soak your wood... Do you want a pat on the back or something?
I’m guilty of it. I used to soak my wood before I would barbecue, not no more, I learn. I’m glad you made this video very formative and hopefully raises the game up of BBQ across the world. Thanks for sharing
Meathead, hey bud....I think we all tried it at some point but guys like you and me, we can’t just take what we’re told and accept it as fact am I right 👍
Cookout Coach Absolutely
Couldn't agree more and that was a great informational video Steve! Same reason you dry off a steak before grilling it, water takes a lot of energy to burn off and convert to steam. Have a great week brother and keep on grillin!
Pickles BBQ yessir you know it. Thanks for watchin bro, have a good one 👍
I have been grilling with charcoal and wood my whole life got in to watching u tude grilling videos really took my self away from basics learned a lot but got caught up in all the other things also glad you done this video great job
I was taught by a friend to soak wood for exactly the reason he said and have been doing it for a year. I’m glad I stumbled upon this video
Thanks for sharing this! Yeah I never soak my wood either... you're right, you get steam and not smoke. Keep on bustin' those bbq myths! Cheers!
Chicago Griller thanks bud
I am so glad that you posted this. My husband I disagree on soaking...I do not soak and my meat always has more flavor.
Dan&Terri2000 Coffee lovers lol glad I could help you guys out 👍
Cookout Coach I didn’t realize that you knew Steve Ray we are going to have to check his place out. My husband is from Ooltewah. We have been thinking about a Akorn, I love my Char-griller but we go through so much charcoal. We need something a bit smaller and our hibachi isn’t doing it for us.
Dude this was one of those questions which was around my mind for some time now, and you just addressed it plain and straight. This video is going to become a classic!
Oh man, thanks for those kind words bud, I really appreciate it
Thank you for this video. Im new to the grill game and enjoying it. Ive seen in some places where they say to do it and others where they don't mention it. Thanks for clearing it up!!
Hey no problem I’m glad you found the video and thanks for watchin
Well, I just started cooking with wood. Last week, I cooked a brisket using charcoal and hickory wood without soaking it, and the taste tasted like it was cooked when a house burned down. This week I took the rest of the wood, gave it a quick soak, 1 hour, and used it to smoke ribs and a couple of steaks. And the flavor tasted way better. The tasted sweet and nutty. It was more bitter not soaking. So it's a personal preference thing to me.
But what about wood chunks? You used a log..... no I'm messing with you. I love your videos and have gotten better on the Q. Thank you for being awesome.
Hahahahaha. Thanks for watching bud
I have never soaked my wood in the past. I was talking with my sister last night who just moved from Louisiana and she said she has talked with many pit masters for restaurants there and they all soak their wood, so I checked this out to make sure.
I think it stemmed from when it became popular to use the small wood chips in combination with charcoal. The idea (I think) was to give the chips more time against the coals before actually burning. Soaking logs sounds ridiculous. (Admittedly, I haven't finished watching the video yet)
I think you’re 100 percent right on where it came from, but at the end of the day it’s just not worth it to me, I don’t need that steam lol
Ive been told by 2 people in less than 24 hrs to soak my chunks before i cook, 1 said 25-30 mins and another said for 24 hrs 😂😂
Brett lol well you’ve seen how far the water gets in after soaking for 2 days lol 🤷♂️
Exactly what I was looking for. I'm assuming this holds for smaller wood chips too for a gas bbq. I'm sure it's not comparable to dedicated smokers and offsets but it's all I got and will give it a shot
Another tip.: you don’t need a charcoal starter chimney. Some paper or kindling under the coal grate works better
Lambda that will absolutely work, I like the chimney because I like to start a very specific amount of coals, but absolutely you could do it that way as well 👍
This is perfect timing for this topic!! as i was going to make my first BBQ/smoking dinner this friday. Also, what about having a water in pan for cooking chicken some say you need to tenderize the meats, others say you only need for long cooks like ribs/brisket as water pan with chicken will not give the skin a good crisp. Appreciate the help
I only use a water pan when the cooker requires the use of a water pan, so like a backwoods smoker. However, if you want to put one in your cooker to keep it more humid I have no problem with it. That one to me comes down to preference. On chicken you’ll have an easier time getting that skin right if you don’t use a water pan though
There is one trick for good BBQ , per Harry Soo , to put your wood chunks under the charcoal , he has a video explaining the science that the good smoke that is burned has to be around 450 to 900 degrees , and that temp comes from under the coals, because on top of the coals is too hot
The bags instruct you to soak them at least 15 minutes before grilling
Glad someone finally said this I never soak my wood chips etc. ✌🏽
Wow, many BBQ books talk about wetting down your wood. Well, I am so glad that you dispelled this myth. I am so glad that I subbed to you a few hours ago. You are a freaking BBQ genius.
If you want to soak your chips on a gas grill, it's time to upgrade! Awesome topic!
Thanks Ryan, I appreciate it bud
Makes sense. I got the idea to soak wood chips from the Weber wood chips packaging!
Thanks for confiming my thoughts!
This man knows what's going on. Great vid!
Karl Matillano hey thanks bud, I appreciate it
Im guilty of this......now Im educated....AGAIN. Great video....thanks you!
That is so true you don't have to unless you want to make more smoke which is actually steam which is not better for your food it's worse
It's amazing the different opinions on this!
Some say do some don't????
I say no soak!!
Dude, this video was awesome and had me laughing. I've said the same thing so many times to stubborn friends that do the same thing. Kudos to you sir!
MEDIC!3 hahaha, glad you liked it bud. Now you can send them hear to see that it doesn’t do a darn thing lol 👍
Medic, yeah, you ain't the only one. Glad COOKOUT COACH taught us.
@@Cookoutcoach Never again, CC. Never again ...
Woodworker here. Not saying you’re wrong. I plan on not soaking for the next brisket. However there is a type of oak you can use for boats and a type of oak you cannot use for boats. Wood is porous each type differently. You can pour water in one end of white oak and it’ll come out the other, red oak not so much. I’ll always soak a cedar board for my salmon to cook on but my brisket wood will be dry as a fart from here on out. 😂
Right if I remember right that’s why you use white oak for bourbon barrels, because the liquid can penetrate deeper to pull the tannins or something like that, but even when they cut those staves after years of aging you can see the liquid only made it a little way in to there. There is certainly a million ways to do this, but the main point of this video was even if you soak wood for days your probably not adding much moisture at all to the wood, and the moisture that you do add just produces steam until you dry the wood out so it can actually burn. Appreciate your perspective 👍
This is good information and also a time saver!
kennytieshisshoes I’m glad you like it, thanks for watching 👍
Cookout Coach thanks! And you are welcome.
great job and great video, don't soak it, use green lumber, don't soak, get soaked
Thank you dude. Idk what video I freakin watched that told me to soak my wood. I just couldn’t wrap my head around the science and why they would do that. I did it anyway with a lot of doubt. Thankfully I came across this video
I had a guy tell me drill holes in my wood to get the water in the wood I busted out laughing he said I was a ignorant jerk
I just started smoking but I watched dad do it for years he always soaked his. I started with dry hickory chunks. Let me say that smokey flavor and color got into the meat a lot faster with the dry wood.
" You're gonna tell me 2 days isn't long enough to soak the wood ...( pause) we can't have a conversation anymore friend we're done"lmao me laughing 430 in the morning loud enough for the wifey to yell be quiet cuz the baby barely went back to sleep🤣🤣🤣just earned a subscribe not just cuz that but as for someone that don't know jack shit about bbq but finally wanted to man up (lol) you taught me more than my so called expert buddies!!!
I was told never soaked oak wood etc
But soaked wood chips because they burn two fast by soaking them it takes longer
Had my offset smoker for just this summer. Always herd so soak my woodchips. Next time I won’t and see how it goes !
Alot of your videos are very well presented, it's actually really nice to see you get a little cheesy in this one. I have way more respect for you now
Been grill'n and chill'n for 50 + years. but lean something new everyday. Teach me please
SUBBED!!! Dave In WV! Thanks for sharing! Go Eers!!!
Thank you sir
So, I’m with you 100%. I think I soak my small wood chips bc I have a small offset smoker. It get shot really really fast. Once I hit 225°-250°, I have about an hour and a half before I have to add more fuel to the pile. Every time I smoke, I have to leave the house for SOME reason.. napkins, paper plates, BEER, and so this is where my soaked chips come in play. I throw a few handfuls on and I know I get a little more time in the store. Works like a charm. I always have a pitcher with water soaking my small chips at least a day before my smoke. But yes, other than that.. I’m with you 100%.
My traeger I got a heavy wood smoker from smoke daddy.
I add 2 wood pieces in close the tabs and set it under the grate
And it smokes if it’s dry then it will be burn faster and I can’t add more wood during a cook I would have to pull the grate then fill up more wood to much of a hassle
So I have to soak my wood
👏👏👏👏👏👏Incredible video. Always a pleasure to view and learn. ❤🧡💛❤🧡💛 Excellent advice!
Thank you so much
Great explanation man! Got a new sub here. 🍻
Thanks so much, glad you liked it 👍
LMAO @ "we can't have a conversation" . i will soooo be using this in face to face conversations ;) . take care , jeff
Lol soaking wood in water before cooking is so illogical, thank you for this video beast
Lol you’re welcome
Thank you, thank you, thank you for getting this out there
Hey! I just turned 21 two days ago and as a birthday gift I got a Char Griller super pro, I used to have a cheap little char grill so this is a big upgrade for me! But I’ve always struggled on how to keep the heat steady any chance you have a video explaining how??
LMAO soak his wood! hahaha it never made much sense to me!
Its not just word of mouth spreading this myth. It's on the packaging of wood chips that I've bought. They actually instruct you to soak the wood for 30 minutes 😬
Was helpful, wont be wetting my wood anymore.. Was wondering though maybe the wood looked dry after the cut because the heat from the friction of cutting through.. And if u would of measured the amount of water before and after u could of know how much it absorbed..
never understood why people soaked wood but hey to each their own lol.
Meaty Mike lol i think it’s just one of those things that people kept telling people to do and people kept doing it 🤷♂️
Cookout Coach haha true , sounds about right !
You sir, just made me subscribe to your channel with this video. Thank you.
LOVE your videos! Thank you.
For chicken leg quarters steam is important. I get what he's saying, but putting a few cups of soaked wood chips on the grill over dry wood is absolutely a good idea. It really depends on the meat .
Well I have a big problem!! I just bought seasoned wood picked it out myself ready to go on my 500 gallon smoker but the problem is it has been raining here in Central Texas for two days and I have to do this brisket and two racks of ribs for the Super Bowl please help I’m going to get on the smoker in about four more hours because it’s going to rain ☔️ all day as I’m supposed to be cooking
I do it both ways, and I generally don't soak my chips but if I do I soak them in beer or whiskey, never had a bad result either way
We can't have this conversation. LOL
Great video man
Good information 😃
Thanks!
Yessir
Yeah I'm guilty. My first time smoking it turned out great. Then I heard I should soak my wood and went for visible smoke. Every time since my meat wouldnt turn out right. I thought it was prep, temp or something I wasnt doing right. Then I heard what type of smoke I should go for and what soaking does. The description matched exactly. Just a bitter, off, nasty flavor. Problem fixed!
Sorry for the maybe silly question but, first I never soaked any of the wood but I have noticed that I do use chips as the one wood I like to use only comes in chips and they tend to flare up and go out quickly. So should I just put on handfuls at a time or just dump a whole bag on at a time. Sorry if it is silly
Hey Steve, liked your video and I must say I'm glad I watched this. I just finally got into smoking always had a interest for it but not enough of that extra push to go out and purchase one. Finally got a Dyno Glo Off Set Smoker. Sealed it with RTV sealant and lava lock gasket tape. Smoke holds well and temperatures are well maintained, However I have a couple of concerned and questions.
1. Can I add lump charcoal to an existing fire without pre lighting for (EX: In a Chimney Starter) ?.
2. How and when should I add my apple wood to the fire?.
Appreciate it Thanks.
I bought some wood chips to smoke with and I love it but..literally on the packet it says to soak for 15min..then add....white smoke all round..still wrong or are chips an exception..I know you said in the video don't soak chips either but asking to be sure..I have been smoking steak and chicken..no long cooks
You need a new Saw Blade too
I would soak my wood chips in Canadian whiskey mixed with cheap beer 🍻
From what i understand its the wood chips. not the rounds, because the wood chips are smaller, and will burn quick withought water. From what I understand. Try testing the myth on wood chips, not wood rounds
When I use to soak my wood for some reason I thought my food tasted better
Thank you bro make perfect sense
What about soaking in whisky then letting it dry for the added flavor? Asking for a friend! Lol but seriously I’d like to know.
The whiskey stuff is interesting. Same principles apply, but the question is does the added smell of the evaporating whiskey or bourbon do anything extra that water doesn’t....worth a taste test to see, I know when I’ve played with products like that before they always smell fantastic which is a plus no matter what way you look at it. My guess though is that it really doesn’t change any flavor on the meat. Maybe we’ll do a side by side though. Thanks for watching
And waste good whiskey?
Boats were made and are made from wood for a reason.
Do I have to soak it if I have to use a smoker box or keep it dry? Also how long until I put it in my grill I can start cooking?
I still wouldn’t soak it even if it’s in the smoker box on a gas grill, just a couple of minutes for it to get smoking is what I like, but really it can go on at the same time as whatever your smoking no problem
Cookout Coach oh thank you sir
For chips you gotta smoke em.
They incinerate in seconds if you don't...
Not all heroes wear capes
Great vid, i'm done soaking my timber.
Lol good deal
love ya vid and i was told not to soak cause it gives of a dirty smoke and can give your meat an acidic taste..
I'm having a problem with my fuel burning out before I'm done cooking
I never knew people did it with huge chunks.. I always did it with little ones... Cause there so small.. Idk
I love this guy
Ty for that
Just like anything in life. Practice makes perfect.
Thanks for sharing. I just built a small (3x4) smokehouse. Using propane burner for heat/smoke with hickory chunks for smoke. Smoked 30# sausage for 6 hrs. Plenty of smoke coming out the roof area. I cannot taste any smoke. What am I doing wrong?
What a great video!!!! Thank you!!! Subscribing!!!!
I let my girlfriend soak my wood.... but good advice.
Coach when exactly does the wood burn off all the impurities and is ready for the protein?
100% agree
I was going to do it tomorrow! Now I won’t!
Correct me if I am wrong. I do smoke my wood chips if and only if I am using my gas grill and I am wrapping the chips in foil. I have noticed that this locks in a good deal of moisture and keeps them from combusting while allowing smoke to rise onto my meat. (I really only use the gas grill for things like burgers or chicken.) Am I wasting my time by doing that? Am I getting the "bad" smoke? It doesn't smell like it but if it isn't helping anything, I will stop doing that.
So it’s not enough bad smoke in that situation but it is a bit of a time waster, until all the moisture leaves in the form of steam you’re really not getting smoke anyway. If it were me, I would still wrap them in foil with holes poked in them and keep doing it that way. You’re restricting the oxygen so much that they really shouldn’t get to a real fire and even if they do they’re still releasing the compounds you want more of that way than they would steaming/ smoldering
@@Cookoutcoach - Thank you! That is helpful and I will try it that way next time. I tend to use the gas grill more in the cold months but I'm sure I will still use it once or twice this summer.
Are wood chips better when cooking chicken in direct heat or indirect heat?
You speak the truth.
Lambda thank ya
It's fine if you want to have an opinion but don't lie about the smoke being unhealthy, because you have it quite the opposite. The white smoke is the smoke that contains more water which would be less harmful. Smoking or grilling meat is what puts carcinogens from the burnt wood onto the meat...there's your tasty flavor. It's the same thing as smoking cigarettes compared to vaping. One is from combustion, the other is from vaporization. One is fire, the other is water. Water vapor doesn't hurt you or add an acrid taste to your meat...
I watched mu cuz soak wood before smoking ribs. They were terrible.
Do you soak wood chips?
I personally don’t, because at the end of the day if I want them to smolder longer, I’ll just try to drop them in a little farther away from the fire
them why do the bag of wood chips tell you to soak them
Same reason the back of a package of ribs tells you to cook them for an hour in the oven at 350, it’s not that it won’t work, there’s just a better way to do it 👍
Question...
Maybe someone has already done this, maybe someone can save me a lot of work.
I have a large pile of hickory chips from a tree service job and was curious about doing a whiskey or bourbon infusion.
I've seen similar products marketed but this video says wet wood is a no go.
Thoughts?