Why do you soak wood chips for smoking?

Posted at 12:01 pm on 12/25/2019 by Ken Theobald
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.

By 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. 

The 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.

Also, the 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.

A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.html
shows that northern woods have a higher density (4%-28%) than their southern counterparts.

The 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.

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