To soak or not to soak, that is the question...


 
Timothy F. Lewis

Timothy F. Lewis

TVWBB 1-Star Olympian
I have seen more folks posting that they find no reason to soak wood prior to smoking but, I just got the latest Weber recipe from Purvience and he calls for soaking.
Really, how much moisture will be absorbed in an hour? I see it as providing nothing more than a small unnecessary amount of steam. Especially for a bacon enrobed fattie!
I am willing to go back to the soak stage but, I abandoned it a long time ago.
 
I believe the general agreement is to soak wood chips but don't bother with wood chunks. The chips will burn up to quickly if not soaked and the chunks will not absorb enough water to make a difference.
 
Chunks, no I don't soak and I only use chips in the gassers in a cast iron smoker box. Those I have found last a lot longer if you soak them for a half hour or so. If doing a steak and wanting a little smoke on a short cook I'll start the back burner with the CI smoker box at least 15 minuets before I put the steaks on so that it's really smoking good. Doesn't add a lot of smoke taste but just a hint that's nice once in awhile.
 
Do your own experiment. Soak a chunk of hardwood for about 4 hours. Then cut it in half. It will be dry inside.

That said, I am soaking a cedar plank right now for salmon tonight. Cedar has a very open cellular structure, so it absorbs quickly. Salmon dries out easily on the grill, but the plank keeps it nice and moist. It's like alchemy. If you haven't tried it, you should. Pair with a lighter-bidied Pinot Noir.


Jeff
 
I've done the cedar plank thing but, not for a long time, no real reason except FRESH wild salmon is not a constant here and the farm stuff might as well say "Purina" on it. When the good stuff comes in this season, I will break out a plank again.
 
I have a electric smoker and use chips in it,no soaking and I refill 3-4 times within the first 3 hrs. after that time the meat seals up and you wont get much more in it and I want as much smoke in that short time as I can just my .02,chunks on the charcoal grill not soaked either.Kingsford hickory works great but is too expensive imo
 
On Amazing ribs website http://amazingribs.com/ they list it as one of their myths:

Myth # 4: Soak wood before using it

When I soaked wood chunks overnight, they gained about 3% by weight. Chips gained about 6%. I cut the chunks in half and penetration was only about 1/16". DOH! That must be why they make boats out of wood! Wood doesn't absorb much water! If you toss wet wood on a hot grill, the small amount of water just below the surface will evaporate rapidly, negating any effect of soaking. On charcoal, the wet wood cools off the coals when it is important to hold the coals at a steady temp
 
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