Discussion in 'General Discussion' started by bcchevy, Mar 27, 2015.
Curious about anyone's thoughts on soaking wood chips and using the wet chips for smoking.
I'm sure you will get a resounding "Don't Do It" from just about everyone. When you soak the chip all you are doing is prolonging the smoke. The chip will steam until the water is gone then start to smoke.
Ok. What about filling the water pan in my propane smoker? Do I need the water in there to keep the meat moist?
Not necessary for keeping the meat moist...some use water In the pan as a heat sink. It does help stabilize cook chamber temps to some degree. Others, including me, don't mess with the water. You can fill the pan with sand and it accomplishes much the same thing.
And as far as the chips are concerned, I'm in the "don't soak" camp. The water must evaporate before the wood will smoke...until then, all you're gonna see is steam.
Appreciate the input. I'm in the no soaking corner but my father in law and I have had this disagreement. As far as using water, I do. Currently have a sirloin tip roast on the smoker. I am super excited to to try it! Go Badgers!