For many enthusiasts, smoking fish and meat is not so much a culinary practice as an obsession. Barbecue chefs tinker endlessly with different types of smokewood and debate the perfect way to smoke meat. There are many opinions about soaking wood chips and no clear answer. Experiment on your own and discover what approach works best for you.
No Soaking
Some barbecue users do not soak wood chips at all. Amazingribs.com argues that wood should not be soaked because the wood only absorbs 3 to 6 percent water by weight and that water only penetrates just below the surface. The site argues that all this water will do is cool down the coals, making it harder to maintain a consistent temperature. Some cooks recommend a compromise, soaking small wood pellets or chips to slow down their combustion, but not soaking wood chunks that are larger and burn more slowly.
Soaking with Water
Many grillers and barbecuers prefer to soak wood chunks. Soaking the wood will slow down the rate of combustion and help keep the meat moist. Advice varies on how long to soak the chips, ranging from 15 minutes to overnight. The longer you soak the chips, the slower the wood will burn, which should influence your smoking. If you want to just add a bit of smoke to a steak, for example, you may want to only soak your chips for 15 minutes. If you are going to slow-cook pork over many hours, on the other hand, you may want to leave your wood soaking for several hours. Pat or drip the wood dry before putting it in the smoker to prevent excess water from cooling down the fire.
Other Soaks
Soaking wood chips can prolong burn time, but it can also enhance the flavor of the meat. Smokinlicious.com recommends beer, wine and whiskey as well as water to enhance the flavor of the smoke wood. Some chefs also use lemon juice to give the food a little tartness with the smoke. Smoking meat and fish is all about tinkering to get the perfect flavor, so feel free to experiment with different soaks to see what each one adds to the dish.
Tags: wood chips, argues that, enhance flavor, slow down, soak chips, soak wood