Is there any advantage to soaking wood before a smoke?


Jacks

Jeff Jacks wrote:

> Is there any advantage to soaking wood before a smoke?

Only for those who like the creosote taste of smouldering smoke. Keep your
chunks dry.
--
Dave
www.davebbq.com

On Tue, 3 Jul 2007 16:59:12 -0700, Dave Bugg wrote:

> Jeff Jacks wrote:
>
>> Is there any advantage to soaking wood before a smoke?
>
> Only for those who like the creosote taste of smouldering smoke. Keep your
> chunks dry.

I second the motion...you want the wood to burn and produce smoke.
--
DavidG-

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"Jeff Jacks" > wrote in message
t...
>
> Is there any advantage to soaking wood before a smoke?
>
> Jacks

Nope, you get a cleaner taste if you just let it smoke away dry. I use some
small chips, some large chunks, evens some sawdust from the chainsaw. Keep
the vent open also.

"Shawn Martin" <shawnrmartin_remove > wrote in message
>
> A bit of clarification here; Do not use chainsaw sawdust if your chainsaw
> has an automatic oiler. (can you say diesel steak?)
>

There are mineral oils that are food safe and biodegradable. Nor is there
very much oil at all. If you are using used motor oil, different story.
The course sawdust works well.

"Edwin Pawlowski" > wrote in message
. net...
>
> "Jeff Jacks" > wrote in message
> t...
>>
>> Is there any advantage to soaking wood before a smoke?
>>
>> Jacks
>
> Nope, you get a cleaner taste if you just let it smoke away dry. I use
> some small chips, some large chunks, evens some sawdust from the chainsaw.
> Keep the vent open also.
>

A bit of clarification here; Do not use chainsaw sawdust if your chainsaw
has an automatic oiler. (can you say diesel steak?)

"Edwin Pawlowski" > wrote in message
. net...
>
> "Shawn Martin" <shawnrmartin_remove > wrote in message
>>
>> A bit of clarification here; Do not use chainsaw sawdust if your
>> chainsaw has an automatic oiler. (can you say diesel steak?)
>>
>
> There are mineral oils that are food safe and biodegradable. Nor is there
> very much oil at all. If you are using used motor oil, different story.
> The course sawdust works well.
>

Yes, I use 80 weight gear lube in my chainsaw. It's pretty noticeable in
the final product.

"Jeff Jacks" > wrote in message
t...
>
> Is there any advantage to soaking wood before a smoke?
>
> Jacks
..
>
Like many in this NG, I use chunks wrapped in foil on top of the coals. The
smoke lasts a long time.

Kent

"DavidG-" > wrote in message
...
>>
>>> Is there any advantage to soaking wood before a smoke?
>
> I second the motion...you want the wood to burn and produce smoke.
>

On earlier advice from this ng, I've also given up soaking the wood chunks
and now wrap them in foil. My problem is that the cooking chamber temp
really spikes whenever one of the big chunks ignite. I can have a good
stable burn around 250 deg, then BAM, it jumps 50-75 deg. If I ignore it, I
end up cooking quite awhile at a hotter temp than I want. If I try to
correct, I end up chasing temperatures for the next 20-30 minutes. I usually
end up removing the burning chunk until temps calm down, but that's still an
up-and-down game. Any suggestions? Thanks,
~OC~

OC wrote:
> "DavidG-" > wrote in message
> ...
>>>
>>>> Is there any advantage to soaking wood before a smoke?
>>
>> I second the motion...you want the wood to burn and produce smoke.
>>
>
> On earlier advice from this ng, I've also given up soaking the wood
> chunks and now wrap them in foil. My problem is that the cooking
> chamber temp really spikes whenever one of the big chunks ignite. I
> can have a good stable burn around 250 deg, then BAM, it jumps 50-75
> deg. If I ignore it, I end up cooking quite awhile at a hotter temp
> than I want. If I try to correct, I end up chasing temperatures for
> the next 20-30 minutes. I usually end up removing the burning chunk
> until temps calm down, but that's still an up-and-down game. Any
> suggestions? Thanks, ~OC~


Spikes in the 25-50°F range are to be expected and should be basically
ignored.

Spikes higher than this can be cured by lifting the lid up to 1 inch for a
minute but no more than that. Wait 10 minutes to see how much this has
lowered the temp before doing it again to reach your target temp.

-frohe

OC wrote:
> "DavidG-" > wrote in message
> ...
>>>
>>>> Is there any advantage to soaking wood before a smoke?
>>
>> I second the motion...you want the wood to burn and produce smoke.
>>
>
> On earlier advice from this ng, I've also given up soaking the wood
> chunks and now wrap them in foil. My problem is that the cooking
> chamber temp really spikes whenever one of the big chunks ignite. I
> can have a good stable burn around 250 deg, then BAM, it jumps 50-75
> deg. If I ignore it, I end up cooking quite awhile at a hotter temp
> than I want. If I try to correct, I end up chasing temperatures for
> the next 20-30 minutes. I usually end up removing the burning chunk
> until temps calm down, but that's still an up-and-down game. Any
> suggestions? Thanks, ~OC~

What kind of pit do you have?

--
Dave
www.davebbq.com

"Dave Bugg" > wrote in message
news
> OC wrote:
>>
>> On earlier advice from this ng, I've also given up soaking the wood
>> chunks and now wrap them in foil. My problem is that the cooking
>> chamber temp really spikes whenever one of the big chunks ignite. I
>> can have a good stable burn around 250 deg, then BAM, it jumps 50-75
>> deg. If I ignore it, I end up cooking quite awhile at a hotter temp
>> than I want. If I try to correct, I end up chasing temperatures for
>> the next 20-30 minutes. I usually end up removing the burning chunk
>> until temps calm down, but that's still an up-and-down game. Any
>> suggestions? Thanks, ~OC~
>
> What kind of pit do you have?
>
Hey Dave - I'm using a CharGriller Pro with the side firebox. I've done
several mods, including dropping the chimney to grill level, inverting the
cooking chamber firepan, and adding a baffle to the opening between cooking
chamber and firebox. I've also raised the grate in the firebox slightly, to
keep ash from clogging up airflow during longer sessions. Except for the
wood chunks, I'm burning strictly lump, usually either Kingsford or Royal
Oak, depending upon what WM is currently stocking. I know it's a cheapie,
but it meets my needs and temp control is usually decent, except when the
wood chunks flare up, then it jumps drastically and quickly.
~OC~

OC wrote:

> Hey Dave - I'm using a CharGriller Pro with the side firebox. I've done
> several mods, including dropping the chimney to grill level, inverting the
> cooking chamber firepan, and adding a baffle to the opening between cooking
> chamber and firebox. I've also raised the grate in the firebox slightly, to
> keep ash from clogging up airflow during longer sessions. Except for the
> wood chunks, I'm burning strictly lump, usually either Kingsford or Royal
> Oak, depending upon what WM is currently stocking. I know it's a cheapie,
> but it meets my needs and temp control is usually decent, except when the
> wood chunks flare up, then it jumps drastically and quickly.
>

You might experiment with using more aluminum foil and paying close
attention to sealing it well around the edges. There's a heavy duty
variety of foil that I used when doing this on the grill. I also only
poked 2-3 slits in the foil, using the tip of my knife. The idea behind
all this was to exclude any air from entering. Without oxygen, all the
wood can do is smolder as it gives off the smoke. Just 2-3 tiny slits
are enough to let the smoke out, and with the smoke exiting, there's no
way for air to be drawn in.

I've also had friends with electric smokers comment that they'd
occasionally be smoking with the damper fairly closed and the wood
chunks being heated would flare up when they opened the door to the
smoker. I doubt if that'd happen on an LP smoker, since the LP needs
oxygen to burn.

--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

OC wrote:
> "Dave Bugg" > wrote in message
> news
>> OC wrote:
>>>
>>> On earlier advice from this ng, I've also given up soaking the wood
>>> chunks and now wrap them in foil. My problem is that the cooking
>>> chamber temp really spikes whenever one of the big chunks ignite. I
>>> can have a good stable burn around 250 deg, then BAM, it jumps 50-75
>>> deg. If I ignore it, I end up cooking quite awhile at a hotter temp
>>> than I want. If I try to correct, I end up chasing temperatures for
>>> the next 20-30 minutes. I usually end up removing the burning chunk
>>> until temps calm down, but that's still an up-and-down game. Any
>>> suggestions? Thanks, ~OC~
>>
>> What kind of pit do you have?
>>
> Hey Dave - I'm using a CharGriller Pro with the side firebox....

I started to reply and then read Nonny's response. Saved me some typing
time. OC, I'd say to try what Nonny told ya. Try to keep the foil packet off
of the charcoal, though.
--
Dave
www.davebbq.com

Nonnymus wrote:

> I've also had friends with electric smokers comment that they'd
> occasionally be smoking with the damper fairly closed and the wood
> chunks being heated would flare up when they opened the door to the
> smoker.

Remove wood box, blow out flame. It's insignificant. It would
never enter into my decision making about using or not using
electric smokers.

I once went too long without cleaning one of my oven smokers.
Was smoking a batch a shrimp with the door slightly ajar to get
low temp and high airflow. The grease ignited and a BIG flame
ensued. Closing the door put it out in about 3 seconds.

This is one of the advantages of the sealed, insulated,
oven type smokers. Flames are dead almost as quickly as
you can shut the door.

--
Reg

"OC" <oystercracker@nowheredotcom> wrote:
> "DavidG-" > wrote in message
> [ . . . ]
> On earlier advice from this ng, I've also given up soaking the wood
> chunks and now wrap them in foil. My problem is that the cooking chamber
> temp really spikes whenever one of the big chunks ignite. I can have a
> good stable burn around 250 deg, then BAM, it jumps 50-75 deg. If I
> ignore it, I end up cooking quite awhile at a hotter temp than I want. If
> I try to correct, I end up chasing temperatures for the next 20-30
> minutes. I usually end up removing the burning chunk until temps calm
> down, but that's still an up-and-down game. Any suggestions? Thanks,

Use smaller chunks and wrap them better, is my thought. Do you poke some
small holes in the foil wrap to let the smoke out?

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Reg wrote:

> This is one of the advantages of the sealed, insulated,
> oven type smokers. Flames are dead almost as quickly as
> you can shut the door.

That's a fact :-)

--
Dave
www.davebbq.com

"OC" <oystercracker@nowheredotcom> wrote in message
>
> On earlier advice from this ng, I've also given up soaking the wood chunks
> and now wrap them in foil. My problem is that the cooking chamber temp
> really spikes whenever one of the big chunks ignite. I can have a good
> stable burn around 250 deg, then BAM, it jumps 50-75 deg. If I ignore it,
> I end up cooking quite awhile at a hotter temp than I want. If I try to
> correct, I end up chasing temperatures for the next 20-30 minutes. I
> usually end up removing the burning chunk until temps calm down, but
> that's still an up-and-down game. Any suggestions? Thanks,
> ~OC~

If you did nothing, it would be back to normal in 20 minuets anyway.
Sometimes the best and hardest thing to do is to do nothing.

Edwin Pawlowski wrote:
> "OC" <oystercracker@nowheredotcom> wrote in message
>>
>> On earlier advice from this ng, I've also given up soaking the wood
>> chunks and now wrap them in foil. My problem is that the cooking
>> chamber temp really spikes whenever one of the big chunks ignite. I
>> can have a good stable burn around 250 deg, then BAM, it jumps 50-75
>> deg. If I ignore it, I end up cooking quite awhile at a hotter temp
>> than I want. If I try to correct, I end up chasing temperatures for
>> the next 20-30 minutes. I usually end up removing the burning chunk
>> until temps calm down, but that's still an up-and-down game. Any
>> suggestions? Thanks, ~OC~
>
> If you did nothing, it would be back to normal in 20 minuets anyway.
> Sometimes the best and hardest thing to do is to do nothing.

I reckon 20 *minuets* would be longer than most folks would be willin' to
wait.

Have a julep on me,
Billy Bong®

Shawn Martin wrote:
> "Edwin Pawlowski" > wrote in message
> . net...
>>
>> "Jeff Jacks" > wrote in message
>> t...
>>>
>>> Is there any advantage to soaking wood before a smoke?
>>>
>>> Jacks
>>
>> Nope, you get a cleaner taste if you just let it smoke away dry. I
>> use some small chips, some large chunks, evens some sawdust from the
>> chainsaw. Keep the vent open also.
>>
>
> A bit of clarification here; Do not use chainsaw sawdust if your
> chainsaw has an automatic oiler. (can you say diesel steak?)

Naw, but I used to have a picture of a truck stop advertising "Diesel Fried
Chicken"!

I'm guilty of using my chainsawdust in the smoker as well. It makes a lot
of difference whether your oiler is over-oiling or not.
If it's oiling properly, all the oil is retained in the chain.

Wanna argue? Let's go cut some trees.


Billy Bong®

Shawn Martin wrote:
> "Edwin Pawlowski" > wrote in message
> . net...
>>
>> "Shawn Martin" <shawnrmartin_remove > wrote in
>> message
>>>
>>> A bit of clarification here; Do not use chainsaw sawdust if your
>>> chainsaw has an automatic oiler. (can you say diesel steak?)
>>>
>>
>> There are mineral oils that are food safe and biodegradable. Nor is
>> there very much oil at all. If you are using used motor oil,
>> different story. The course sawdust works well.
>>
>
> Yes, I use 80 weight gear lube in my chainsaw. It's pretty
> noticeable in the final product.

Reckon you need a new chainsaw my friend!

I used to use motorcycle chain lube. Extremely tacky with high anti-sling
properties. Kinda like myself.

Billy Bong®

"Denny Wheeler" > wrote in message
...
> On Thu, 5 Jul 2007 22:25:24 -0400, "Billy Bong Thornton"
> > wrote:
>
> (Ed P)
>
>>> If you did nothing, it would be back to normal in 20 minuets anyway.
>>> Sometimes the best and hardest thing to do is to do nothing.
>>
>>I reckon 20 *minuets* would be longer than most folks would be willin' to
>>wait.
>
> They dance real fast in Ed's neck of the woods.
>
> -denny-

Problem is, all of our dance music in on the 33 rpm LP's and the only record
player we have is a 78. You just have to make do.
Ed