smoking meat question

"Bruce Wilson" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

When I soak the wood chips for the smoker the water becomes a tar color,

is

Quoted message said:

this leaching some of the flavor, that smoking provides, out of the wood

??

Quoted message said:

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.

It is not degrading the effectiveness of the wood to give a good flavor. As a rule, soak the wood in
enough water cover it.

Bruce Wilson said:

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.

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.

-sw

In rec.food.cooking said:

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 said:

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 [censored], 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

Bruce Wilson said:

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.

Don't soak them. Wrap them up in aluminum foil and punch a few small holes in it. Soaked chips give
food a really nasty taste, IMO.

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