To Soak or Not to Soak? That is the Question? Wood Chips in a Gas Grill. 

Howdy Big Lou. You are one of the first videos I watched. You were using the Smokey Joe Jumbo. My Dad smoked on a Jumbo from 1967 or so until June 1988 when he died. When I retired from the Navy in 2000 I started smoking on the Jumbo. Mostly pork chops chicken and such. About 2001 some Crap Bag stole it out of my backyard. Anyway the first thing that comes to mind when I see "BIG LOU BBQ", is my Dad and that damn Contraption 😊. I don't soak my sticks or chips. Thanks from Chuck in the Southwestern Desert Arizona.

You keep good content rolling I appreciate it homie

Thank you Needed this video !!!!

Beautiful loin Big Lew ! Love my Monument grill ! I’m a no soak guy. I typically run a water pan for moisture in my pits so no need for the steam. Great job Sir !

I use a LSG with charcoal and aways wet the chips, seems to give the meat alittle mosture, Great grill and Thanks!!

Nice comparison. I bought a Chargriller AutoKamado half price from Walmart last year. There are a lot of complaints about not getting a lot of smoke because it is very efficient. The owners manual says to soak your wood chunks before adding to the grill. To date, I do not know of anyone who has used soaked wood chunks so I will have to try some soon…

Great video i stopped soaking mine as it starts to smoke straight away and i preheat my upright gas smoker firstly then i put my prepared meat and fish in. Fish ( salmon) i smoke only 25 min after putting in my woodchips in a stainless steel smoke box and my ribs and pork belly steaks i smoke for 55 min on 160 to 170 degrees centigrade. All done in under a hour and it's delicious. Keep up the good work. That rotisserie is awesome for chicken too. That looked really yummy. Morale of the story is to smoke only half of the entire cooking time. When the fat drips on the flames it creates all the smoking burnt fatty aroumas and makes it nice and tasty.

O and on another note wow that monument grill is gorgeous

This was interesting but I would have done two different cooks, one with wet and one with dry to see which one has a better flavor.

Big Lew, I've tried to watch this 4 times and always got a phone call. I finally finished, and you didn't give a definitive answer 🤣 I've also done both ways, and I'm not sure if it really makes a difference? Can't wait to get mine!!!!

Kew, good morning my friend ! I love what you do you are very honest in your reviews I like that. Personally I always wet my chips .. I have a 5 foot long pig roaster. And if I do not wet them first they tend to burn up on the coals to fast. THANK YOU FRANK FROM MONTANA.....

I got rid of my gas grill because I haven't used it in years. Sometimes I soak, sometimes I don't! I think either way works. Nice pork loin Big Lew!

B&B chose to straddle the fence on this and list both as a way to use their chips lol. I could never tell a difference and always chose dry out of my own laziness.

Great review, Big Lew! I wanna know how was the smoke flavor on the pork loin? I have two of the stainless steel hexagon smoke tubes I use on my Monument Grill, but I use pellets, and they seem to work very well too. Have a great week, my friend.👍👍

Hey Big Lew! Your final conclusion is mine also. From your side by side it showed that it was exactly the same. Being that for water to actually penetrate and make a difference the way it smolders would take a very long time. Same reason that a wood boat floats. 😁 You got nice Charcoal right now. Next time I'de try mixing in some Pellets with the Chips and lite it.....blow it out and let it Smolder like that. 👍 What happened with the pork roast? Mmmmmm!!! 👍 \🔥/

Good to know I've always wandered so im not soaking

Big Lew, I bought two Old Smokeys (18 and 22) after watching your vids, and they are are the best grills ever! My advice: stick to cooking fantastic food on simple grills, rather than reviewing stuff. There are tons of guys out there talking about technique, and only few Big Lews talking about the food itself.

Very cool. Wet or dry? I think it depends on how long one wants the smoke? I like the placement spaces for the Smoker boxes. I find it, "different" the boxes are enclosed except for the tops? Did they produce smoke for the same duration of time? Fun video!

I haven't had an issue with not enough smoke because I process my Firewood and haven't ever cooked with charcoal. Sometimes my splits arent as dry and seasoned as I'd like. With an offset I'm always managing the fire to avoid too much smoldering. I personally don't think it's needed to soak Firewood but I've never used kiln dried wood for flavor.

When I used smaller wood chips like those westerns and soak them I got a really good smoke smell I did it the same way a week later and didn't get hardly any smoke smell because I didn't soak any of the chips and I use the big chunks

Thank you for the video. I especially like your channel introduction video. Funny. However, when I want to add more smoke I use an A-Maze-N pellet tube. It smokes for 5 hours and puts out a lot of smoke. MUCH, MUCH, MUCH more than the Monument smoke boxes used in this video. You won't be asking yourself, 'Is it smoking?' You'll be trying to see through all of the damn smoke. If you haven't already you might want to give that a try. Costs about $20 but clones cost half that. Thanks again.

Great post Big Lew. Lov your new rig. How was the Pork Loin:)

Big Lou I might’ve missed you saying anything about the flavor did any side of the pork loin taste different?

soaking prevents combustion of the wood chips, do it :). Since they are small more likely to ignite ^^.

What one taste better

I don't soak my chips. But the flavorizer bars get seasoned and add some smoke. Great video. Did the smoker boxes give it a smoke taste?

Seems like you get more smoke from dry ones, wet you have smoke and vapor

Soaked wood chips creates mostly steam with very little smoke

I get a cleaner burn when I don't wet my chips.

Any videos on paint drying?

Dry appears better. I don't soak. My preference.

I think that there would be a musty flavor with the wet chips.

The wet ones are wet all of 2 seconds before they become dry ones..don't waist your time with wetting your wood...my 2 cents

I think if you want wood flavour than you need to cook with wood and charcoal.