In rec.food.cooking, Bruce Wilson > wrote:
> When I soak the wood chips for the smoker the water becomes a tar color, is
> this leaching some of the flavor, that smoking provides, out of the wood ??
> I am only soaking for about 30 to 45 mins as most directions suggest.
> Hickory is our main wood of choice over several others we have tried.

I am opposed to soaking the wood, because then it steams and sizzles,
until it finally smoulders, and only then does it burn.

I would use small chunks in preference to chips.

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, Steve Wertz > wrote:

> Saoking the little chips is useless. They're so small they're
> gonna burn up pretty quick anyway. Use the large chunks of wood,
> about 2" square or so, unsoaked.

Yep.

And not only that, but make sure that the chunks are burning well, with a
clean, almost colorless smoke, and covered with red-hot coal or grey ash
before adding your meat.

The best way to do it is to use the type of chunks steve suggests, mixed
in with the charcoal in the chimney. Once the whole thing is ready to go,
dump it and start cooking.

You do NOT want heavy white smoke, which is full of particulate matter and
unburned crap, which will condense onto the cold meat as creosote. Not
unless you want your meat to taste like it was cooked in a restaurant,
anyways...


--
....I'm an air-conditioned gypsy...

- The Who