The only reason for soaking wood chips for smoking is to add another flavor besides the smoke. You can soak your wood chips in virtually any liquid to
impart a unique flavor with the exception of water. Water simply delays
the burning of the wood chips which is the smoke flavor that you are
looking for without adding any additional flavor to your entree.
adding, whiskey, brandy, beer, wine, or juice the initial drying out
process will infuse your entree with the liquid taste that you use.
Once the liquid has evaporated, then your wood chips will char and burn
to give it that extra smoke flavor.
liquid that you choose should pair well with your entree just as if you
were drinking it. For example, chardonnay is great for smoking fish.
Beer for sausage or brat. Whiskey for beef. Brandy for deserts or
cheese. And apple juice for pork.
denser the wood chips that you choose will give off a longer and
stronger smoke. It seems to be common knowledge that wood
from the colder climates have more density than those grown in
year-round warm weather.
shows that northern woods have a higher density (4%-28%) than their southern counterparts.
bottom line to all of this is simple: The greater the density of wood,
the more smoke, and the more smoke the more flavor! All of the wood
from Flame Grilling Products
is native to Maine or New England.
Flame Grilling Products is a three generation family business operating out of the expanded family farmstead in Brooks, Maine.