Does soaking wood change flavor?

[Stephen T]

I know there are some "specialty" BBQ woods being sold made from wine casks, Jack Daniel's barrels, etc., but I'm wondering if soaking wood in juice, wine, etc., would actually impart any flavor to the meat.

Has anybody tried this and gotten results?

 

[Steve Petrone]

Stephen, before my wsm days, I used Jim Beam barrel wood chips on a gasser. I loved the smell of those soaking chips. That said, I do not believe I would pay for 'specialty' chips. Perhaps an old pro or someone in competition can plead the case for those pricy products-not me. My jim beam chips were free. Great for beef.
So use 'regular' chips and spend your money on fine wine or bourbon.

 

[Chris Allingham]

Those specialty woods smell good when burning, but I don't taste any of that in the final product. And remember, those barrels have been soaking for years in the good stuff, not the few hours or days you might soak a wood chunk in juice or wine. It takes years for wine or booze to penetrate worth a darn.

Regards,
Chris