Chips n Chunks, Wet or Dry

Righto... what is the general concensus here? Should Chips n Chunks be soaked or not? I have seen on the bags they should be soaked whereas many forums say dry is fine and soaking causes toxins?

What do you guys here do? I have done it both ways and can honestly say I really can't tell the difference.

I am a dry wood user, tried wet, but like you couldn't tell the difference.

The soaking only makes sense when you want some smoke flavour on a thin piece of meat thats
grilled for a short time directly over the coals.
That way the wood doesnt flame up too hot and lasts a bit longer.

For indirect cooking and low & slow BBQ i never soak wood because it doesnt burn clean then and leaves a
nasty taste.

DM

I use chunks and I don't soak them.

Yup I'm a dry chunk user too.

Dr_KY wrote:Yup I'm a dry chunk user too.

Where do you get your chunks from?

Friends and family around here are always on the lookout for me.

I live close to a pub full of builders and ground workers so I put the word out to them also. I sweeten the deal by smoking ribs and pulled pork then sharing it with them. When they ask how it's dont I plead my case for wood.

Being the time of year when people are cutting back fruit trees all you have to do is cruse the neighbour hoods and alotments. Ask what sort of wood is in that stack and if it's good offer to haul some of it away for them for free.

Just recieved some rather nice cherry in the mail today...

They're not chunks... They're trunks!

Awesome, wish I would get things like that in the Post.

It can be rather costly so you may be better off searching localy or on ebay. I'm having a look on Gumtree.com in my area but so far nothing yet.

Nice chunks, but I would prefer them without the bark, hopefully we will tie up a deal with Smokinlicious some time soon, then we'll have some real wood available.

I agree and the bark will be coming off before I split them into smaller sections.
Bark =bitter

If I have decent sized chunks I typically do not soak them. If, however, all I have on hand are chips then I will soak them to keep them from burning up to quickly. Unless I'm pushed for time, I put the wet chips on a few minutes before the meat goes in so that the 'dirty' smoke has a chance to escape before loading the smoker up.

The method seemed to work for us at the last big contest we did...got calls/trophies for chicken, ribs, pork and brisket.

Here are a few pics from the last go around...

Chicken Thighs = 3rd Place Finish...


Baby Back Ribs = 4th Place Finish...


Pulled & Sliced Pork Butt = 6th Place Finish...


Sliced Beef Brisket = 9th Place Finish...


The 'Bling'...


We'll see if the method is proven or not in the next few weeks...I'll be cooking 3 contests in the next 4 weeks. LOL...I actually think I used up all my good luck in the last contest, so won't be expecting much in the weeks to come.

Carpe 'Que,
Jim Rhino

Man those boxes look great and nice job with all the walks.


I set the basket up likethis...

Dry chunks for low-n-slow...chips for hot-n-fast...my "rule of thumb".