Soak Hickory Chips For Smoking. Chips do not need soaking. The truth is that soaking your wood chips can actually prevent your grill or smoker from working correctly, leading to longer cook times and potentially drying your meat out. Here is my recommended method of smoking using wood chips on a charcoal grill or charcoal smoker: If you want to experiment by soaking your wood chips in apple juice, whiskey, or wine, then feel free to do so as long as you have an electric or propane smoker. Put some charcoal in the chimney and light it. Charcoal smokers can more easily end up burning the chips too fast, so it makes sense to soak the chips properly or to use wood chunks. Grab a bag of your favorite quality lump or charcoal briquettes. Soak the wood chunks in water for 30 mins to 1 hour before smoking to prevent bitter smoke. The soaking of wood before smoking is based on the concept that it prolongs the burning duration and enhances flavor by producing more smoke. Try soaking wood chips in whiskey, white wine, beer, brandy, apple juice or orange juice to experiment with different flavors. Pick the wood chips flavor that will compliment your food (such as cherry, hickory, mesquite or others). Plan to soak these wood chips for just a couple of hours at most, unless they are quite large then you can leave them for 24 hours.
from delishably.com
Chips do not need soaking. Put some charcoal in the chimney and light it. Try soaking wood chips in whiskey, white wine, beer, brandy, apple juice or orange juice to experiment with different flavors. Soak the wood chunks in water for 30 mins to 1 hour before smoking to prevent bitter smoke. Plan to soak these wood chips for just a couple of hours at most, unless they are quite large then you can leave them for 24 hours. The soaking of wood before smoking is based on the concept that it prolongs the burning duration and enhances flavor by producing more smoke. If you want to experiment by soaking your wood chips in apple juice, whiskey, or wine, then feel free to do so as long as you have an electric or propane smoker. Grab a bag of your favorite quality lump or charcoal briquettes. Pick the wood chips flavor that will compliment your food (such as cherry, hickory, mesquite or others). The truth is that soaking your wood chips can actually prevent your grill or smoker from working correctly, leading to longer cook times and potentially drying your meat out.
Delicious Dry Brined Smoked Salmon Delishably
Soak Hickory Chips For Smoking The soaking of wood before smoking is based on the concept that it prolongs the burning duration and enhances flavor by producing more smoke. Try soaking wood chips in whiskey, white wine, beer, brandy, apple juice or orange juice to experiment with different flavors. Soak the wood chunks in water for 30 mins to 1 hour before smoking to prevent bitter smoke. Put some charcoal in the chimney and light it. Charcoal smokers can more easily end up burning the chips too fast, so it makes sense to soak the chips properly or to use wood chunks. If you want to experiment by soaking your wood chips in apple juice, whiskey, or wine, then feel free to do so as long as you have an electric or propane smoker. Chips do not need soaking. The truth is that soaking your wood chips can actually prevent your grill or smoker from working correctly, leading to longer cook times and potentially drying your meat out. Pick the wood chips flavor that will compliment your food (such as cherry, hickory, mesquite or others). Here is my recommended method of smoking using wood chips on a charcoal grill or charcoal smoker: The soaking of wood before smoking is based on the concept that it prolongs the burning duration and enhances flavor by producing more smoke. Grab a bag of your favorite quality lump or charcoal briquettes. Plan to soak these wood chips for just a couple of hours at most, unless they are quite large then you can leave them for 24 hours.
