If you are like me, you have always believed that wood chips had to be soaked in water to make them last longer. Even the instructions on the bag said so.
As soon as they hit the fire, I would see all that smoke. I knew I was getting ready to smoke up something special.
After several hours of research and occasions where I got excellent results with dry wood chips, my beliefs changed. I don’t soak wood chips before smoking any more.
Keep reading if you want to learn:
- What happens when you soak wood chips?
- What happens when you put wet wood in a smoker?
- Will soaking make the chips last longer?
- Does soaking wood chips have any benefits?
- Is there any reason for you to soak wood chips?
- Does it matter what type of wood chip you use?
What happens when you soak wood chips?
Let’s take a look at what really happens when you soak wood chips before smoking. Most people soak wood chips to make them last longer. For this to happen water has to penetrate the wood and wet it all the way through.
The problem is that wood chips are cut from hardwood, fruitwood and nutwood trees. The grain in these trees is super tight so very little water will soak through. A tiny amount is absorbed and retained on the surface but the wood will remain dry on the inside.
Most people soak their wood chips for an hour or two at most. Even if the chips were soaked for a day or two, water still would not penetrate. If you think about it, that’s why the hulls of boats are made of hardwoods like oak.
It’s kind of hard to keep a boat afloat while the wood is absorbing all that water. Columbus would have never discovered the New World!
What happens when you put wet wood in a smoker?
The first noticeable thing is a cloud of white smoke coming from the wood. And smoke is good, right? Yes, if it’s really smoke.
What you really see is not smoke, but steam coming from the water on the surface of the wood as it heats up. It only an illusion of lots of good and tasty smoke.
In the meantime the wood isn’t adding flavor to your meat because it is not actually smoking. This will not happen until the water evaporates and wood starts to burn and create real smoke.
Another thing that happens when you put wet wood in a smoker is the temperature drops. You want a consistent temperature and smoke but you don’t get either. This makes it harder to get good results and makes cook times longer.
Will soaking make the chips last longer?
No, soaking wood chips will not make them last longer. The purpose of adding wood in the first place is to add flavor to the meat. When wet wood is steaming it is not adding flavor.
Even if your wood is wet, it has to dry first to do any good. So, there is no difference in the lifetime of wet wood chips and dry wood chips when it comes to adding a tasty, smoky flavor.
This means wet wood chips do not increase the time wood smokes and adds flavor to your meat. It just takes longer for the meat to start absorbing smoke.
If you want your wood chips to last longer you can try slightly closing the air vents. This will reduce the oxygen the fire needs to burn and cause the chips to burn longer. You will have to experiment to determine the right amount of fuel you need to maintain your desired temperature.
Does soaking wood chips have any benefits?
No, but you may think so if you like magic tricks and illusions. Enter stage 1 – The Great Steam Scam.
Seriously, there is no benefit gained from soaking wood chips before smoking. It doesn’t produce more smoke or make the wood chips burn longer. Wet wood chips also make it harder to control the temperature inside your smoker.
Is there any reason for you to soak wood chips?
There is no reason to soak wood chips before smoking. But, there is one reason you may want to soak wood chips. But, it does not involve placing wet wood in your smoker.
The only valid reason to soak wood chips at all is to add some extra flavor besides the smoke. Liquids like wine, beer, whiskey and apple juice are used to do this. The flavors within the liquid will be left on the surface of the wood after it dries.
Does it matter what type of wood chip you use?
Wood chips release smoke compounds that add delicious flavor to food after they start to burn. The quality or strength of the smoke varies depending on the type of wood. Since wood chips are relatively small compared to chunks, the stronger the smoke the better.
Oak, hickory and mesquite are excellent choices. Each will infuse a nice smoky flavor that won’t overpower the meat. The key is to use the right amount, not too much or too little.
Use too much and you will ruin the meat. If you don’t use enough, you will have a hard time tasting the smoke.
The method used to dry the wood also affects the wood chip. Kiln dried wood is better than air dried wood. Air dried wood has a higher moisture content. This increases the chance that mold or fungus will develop inside the wood.
This will definitely put a bad taste in your mouth.
The Bottom Line
You should not soak wood chips in water before smoking. The water cannot penetrate the wood anyway. All you get is a wet surface.
Wet wood does not burn, it steams. If wood does not burn there is no smoke. If there is no smoke there is no flavor for your meat.
Why wait for the water on the surface to steam off? I can’t think of a good reason to hold back that tasty smoke from surrounding your meat the moment it is placed in the smoker. So, the best thing to do is keep the chips dry.
Now that you know the answer to should you smoke wood chips before smoking, it’s time to decide what to cook. Check out our list for 11 of the Best Meats to Smoke at Home.
