Is it better to soak wood before smoking meat or leave it dry. Some say soaking causes soot to form.?

Question

Is it better to soak wood before smoking meat or leave it dry. Some say soaking causes soot to form.?

Answer 1

Just wondering why this is in the vegetarian/vegan section?

Answer 2

I saw on cooking shows to soak it but I never tried it.

I think your in the wrong section to be asking that question.

Answer 3

Take it from a person with an Argentinean background (remember Argentinean Beef), never soak the wood unless its with something flammable used to ignite it.  By the way, sometimes, you can use branches of trees such as Eucalyptus, and the meat will taste really good.  Another thing, don't let the fire touch the meat.  First make sure all the wood is really burning but you don't see that much fire, then just let the meat get cooked.  This way you won't burn the outside while leaving the inside raw.  Your meat will have an even taste.  I hope this helps.

Answer 4

I soak them. I use I use hickory chips and apple wood (the trees here are prolific and someone always has one they want removed) and cut it into 3" to 4" pieces. The night before I want to smoke meat, I put 4-6 chunks in a large plastic resealable bag and add apple juice. I toss the chips in when the coffee is brewing early in the morning. After an hour or two, I pour the wood into a colander with a bowl beneath and save the juice to use in my moisture pan. I let the wood 'air dry' for 30 minutes or so before starting the firebox of my smoker. (My smoker is a converted refrigerator).

If you are using a commercially manufactured smoker and wood chips, check the instructional pamphlet or book that came with it. Some will have recipes that use both methods.

Be sure to not use cedar, pine or fir in your smoker. They are entirely too soft and will produce tons of sooty c**p that ruins your meat and smoker. It's the softness and pitch combined that do it.

Answer 5

I've always use soaked chips and have never experienced the "soot problem"...and the results have been very satisfactory..

I may try "unsoaked" and see if there is a difference in texture and flavor..