{"id":6244,"date":"2020-07-15T16:09:51","date_gmt":"2020-07-15T20:09:51","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=6244"},"modified":"2021-11-24T12:41:22","modified_gmt":"2021-11-24T17:41:22","slug":"wet-or-dry-wood-for-smoking-does-it-matter","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/wet-or-dry-wood-for-smoking-does-it-matter\/","title":{"rendered":"WET OR DRY WOOD FOR SMOKING?"},"content":{"rendered":"
\"Wet

Wet or dry wood for smoking? Which is the best!<\/p><\/div>\n

Soak or not to soak my wood prior to smoking? <\/a><\/span>Share on X<\/a><\/span><\/h4>\n

\"Listen<\/p>\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/WET-OR-DRY-WOOD-FOR-SMOKING-DOES-IT-MATTER-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\n

T<\/span>his is one of the top questions heard when it comes to cooking with wood.\u00a0 Do you soak the wood chunks or chips before using on the grill or smoker?<\/em><\/strong><\/p>\n

I have a definite answer which is do not<\/strong> soak the wood before using in your equipment.<\/p>\n

Let us examine why.<\/p>\n

Wet or Dry Wood for Smoking?<\/strong><\/em><\/h2>\n

Water Becomes Steam<\/strong><\/h2>\n

A<\/span>ny time water is introduced to a preheated piece of equipment, whether it is an LP\/gas grill, electric unit, or charcoal grill, it will affect the temperature of that equipment.\u00a0 For the LP\/gas and electric units, this can be seen in the call for more gas or electric energy to keep the temperature at the preset level.\u00a0 For the charcoal unit, the water will reduce the heat of the coals and the fire will need to work harder to regain the energy to sustain the target temperature.<\/p>\n

Wet Produces Off Flavor<\/strong><\/h2>\n

T<\/span>here is an ideal moisture range for hardwood used for cooking, which includes grilling, smoking, direct coal and ember methods.\u00a0 You will hear the terms \u201cseasoned\u201d and \u201cgreen\u201d.\u00a0 \u201cGreen\u201d wood refers to fresh cut wood which has not had an opportunity to dry out.\u00a0 The risks of using this type of wood is it will burn at variant rates, emit more sap, and has the potential to impart bitter and musty flavors.\u00a0 \u201cSeasoned\u201d woods refer to hardwoods that have dried out naturally.\u00a0 These will provide for more consistent temperature, provide cleaner flavors, and combust with less creosote build-up.\u00a0 Just be aware, you do not want firewood!\u00a0 If you Google seasoned wood, you will read that this is wood left to dry for 9-12 months or more.\u00a0 Do not leave your wood that long as it will not release any essence that produces the flavor.<\/p>\n

Mold Potential<\/strong><\/h2>\n

T<\/span>he wetter the wood the more potential there is for mold to develop.\u00a0 Mold needs 3 conditions:\u00a0 moist or damp locations to grow, a food source to survive, ideal temperatures usually from 32\u00b0 to 120\u00b0F but love 70-90\u00b0F.<\/p>\n

It is important that though you will use wood dry on any equipment (unless the equipment manufacturer specifically requests you soak the wood in water) that the wood not be completely dehydrated of all moisture.\u00a0 We recommend that you cook with wood that is approximately 20-25% moisture level.\u00a0 This is the main reason why at SmokinLicious\u00ae<\/strong>, we take the moisture reading on every order and provide that information to you.\u00a0 Here is a tip: if you see wood that is packaged in a plastic bag with no air holes, that is completely dry wood and will not provide any flavor or essence of the wood.\u00a0 It merely becomes a heat source<\/p>\n

<\/p>\n

Wood Chips Combust Faster<\/strong><\/h2>\n

O<\/span>ne product that chronically is misrepresented to be prepared wet are wood chips<\/a>.\u00a0 I have yet to see packaging in the retail box stores that states to use the chips dry.\u00a0 All brands make a recommendation to soak the wood chips and apply them to a coal fire wet.\u00a0 If you do as recommended, you will not only stall the temperature of your equipment, you will stall the production of smoke vapor production.\u00a0 Remember, water must become steam for the wood to be dry enough to combust.<\/p>\n

What should you take away from this article?\u00a0 It does matter if the wood used for grilling and smoking is wet or dry. Do not stall your cooking, do not taint your food\u2019s flavor, do not risk your health by using wet wood.\u00a0 Keep it dry for clean, pure flavors that make wood-fired foods so enjoyable.<\/p>\n

Do you have a target moisture level or seasoning time you keep your hardwood at?\u00a0 Leave us a comment and subscribe to get our latest tips, techniques, recipes and the science behind the fire and smoke, for all live fire cooking methods. \u00a0That\u2019s SmokinLicious!<\/p>\n

SmokinLicious\u00ae Products:<\/h2>\n

Smoking Wood Chunks- Double and Single Filet<\/a><\/h3>\n

Wood Chips- Grande Sapore\u00ae<\/a><\/h3>\n

Wood Chips- Minuto\u00ae and Piccolo\u00ae<\/a><\/h3>\n
\"More

More Related reading beyond wet or dry wood for smoking and preparing your wood for the smoker!<\/p><\/div>\n

Other valuable information:<\/h2>\n

-HOW MUCH WOOD TO ADD WHEN SMOKING<\/a><\/h3>\n

-SMOKEHOUSE PRODUCTS WOOD CHIPS- HERE\u2019S WHAT YOU NEED TO KNOW<\/a><\/h3>\n

-WHAT WOOD FOR SMOKING: A PRIMER<\/a><\/h3>\n

 <\/p>\n

 <\/p>\n

\"Dr.

Dr. Smoke- wet or dry wood for smoking is an important technique!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

This is one of the top questions heard when it comes to cooking with wood.\u00a0 Do you soak the wood chunks or chips before using on the grill or smoker? I have a definite answer which is do not soak the wood before using in your equipment. Let us examine why. Wet or Dry Wood […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,3,14],"tags":[60,117,76,58,61,165,166,135,1415,1416,1417,1418,31,30,111],"class_list":["post-6244","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-smoking-tips","category-wood-questions","tag-barbecue","tag-cooking-wood","tag-grilling","tag-hardwood","tag-outdoor-cooking","tag-smoker-wood","tag-smoker-wood-chips","tag-smoking-wood","tag-soak-wood-chips","tag-soaked-wood-chips","tag-soaked-wood-chunks","tag-wet-wood-for-smoking","tag-wood-chips","tag-wood-chunks","tag-wood-cooking"],"yoast_head":"\nWET OR DRY WOOD FOR SMOKING? - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Soak- no soak your wood prior to smoking? What is better- wet or dry wood for smoking! 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