WHICH IS BETTER? WET WOOD CHIPS OR DRY WOOD CHIPS/WET WOOD CHIPS VS DRY WOOD CHIPS/SMOKE EXPERIMENT

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IN THIS VIDEO I EXPLORE A QUESTION THAT WAS ASK TO ME. IS IT BETTER TO USE WET WOOD CHIPS OR DRY WOOD CHIPS? WELL WATCH AND FIND OUT. THANKS FOR WATCHING. LIKE, SUBSCRIBE, SHARE, AND COMMENT.
#WETWOODCHIPS #DRYWOODCHIPS #WETWOODCHIPSVSDRYWOODCHIPS #SMOKEEXPERIMENT #WEBERKETTLE #SMOKETESTING #WOODCHIPEXPERIMENT #WOODCHIPTESTING
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Опубликовано:

11 дек 2020

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Комментарии : 188

@Cookoutcoach 3 года назад

Hey bud, I like the test man, it answers the question that I didn’t in my test. I’m glad you got to this conclusion because I was gonna have to go test it myself again if you didn’t hahaha. Thanks for the shout out, hope you’re doin well bud

@meatcranium4280 3 года назад

I’m doing good. I’m glad to mention you. Only dry for me. Thanks for the support and watching brother.

@davidruse3242 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FT79QTob1eU.html

@davidruse3242 2 года назад

@@meatcranium4280 DRY IS THE ONLY WAY..

@meatcranium4280 2 года назад

@@davidruse3242 absolutely

@BackyardBBQ 2 года назад

Great video!! Perhaps a test with meat on as well for an alternative video and blind taste test.

@renehansen8971 3 года назад

i did the same thing.....the wet produced the best flavor for the cook...all agreed at this house...still thumbs up for the vid

@djgrundel224 2 года назад

A test based on smoke color and not taste? Well done video, but it doesn't actually settle anything for me.

@BBQPITDOG 3 года назад

Great question by your viewer...and a great test video Chris! Most people probably think more smoke is better...so soak the wood for a longer burn. Couldn't be more wrong and yes....we've all done it! Good job Bud! Take care down there!

@meatcranium4280 3 года назад

Yeah it intrigued me. I knew the answer for logs and chunks but the chips was of a different sort. Thanks for the support and watching brother.

@rayk1411 3 года назад

Great informative video as usual! Thank you. nMan knows his Que! A lot of YT videos out there still showing the soaking of the wood. Happy Holidays!

@meatcranium4280 3 года назад

I was a soaker a long time ago, however I know better now. Dry is the way to go. Thanks for the support and watching brother.

@GavM 3 года назад

Thank you for doing this. Have always wondered!

@meatcranium4280 3 года назад

It really was pretty remarkable. I’m sure after a period of time after the water evaporates out of the wood that it will burn clean but by then you could have just used dry snd burned clean the whole time. Thanks for the support and watching.

@thegalleryBBQ 3 года назад

Pretty cool test and is definitely something I've wondered. Watching I was going back and forth, wet,dry,wet,dry. That said I'd agree on that winning chip. Double that said, which would put better-tasting smoke on the food. I'm guessing dry.

@SAK59 3 года назад

I have watched several videos dealing with this "burning question" -- ahem -- and this is the very best. You have answered the question for me, once and for all! Thank you!

@meatcranium4280 3 года назад

Glad to help

@HobiesGarageBBQ 3 года назад

Good video! I also used to soak them before discovering this. This video will come in handy to newer folks in particular.

@meatcranium4280 3 года назад

Yeah me too, it sounds good until you dig into it. Thanks for the support and watching brother

@gusbarnesiii8210 4 месяца назад

Great video 💪🏽

@darrengibson1115 2 года назад

Thanks great comparison

@KIRBBQ 3 года назад

Nice comparison and thanks for sharing results! I too am guilty of soaking chip once a upon time.

@meatcranium4280 3 года назад

I think we all are brother. It was a thing back in the days theater we all thought was proper, and boy I was wrong. Thanks for the support and watching.

@mikeandrews2851 2 года назад

Personally with all the time to soak your wood chips, I like just putting them in the smoker dry like you said.

@ALaMode_Designer Год назад

Thanks for doing this test. I'm new to grilling and wasn't sure how to properly use wood chips, so this helped.

@meatcranium4280 Год назад

You are most certainly welcome

@user-rp8dw9hg3j 3 года назад

Hey, I'm new to smoking and the Weber RU-vid channel recommends soaking wood chips. This was a great help. Thank you.

@meatcranium4280 3 года назад

Glad to help. Don’t do it. Lol. Thanks for the support and commenting.

@andrewromano6351 2 года назад

Thanks dude! Getting me off to a smokin start 🔥 🙂

@meatcranium4280 2 года назад

Right on. Glad to help.

@crisc9280 3 года назад

Hey thank you very much for this test. This has been an ongoing question for a lot of people. Only just learned myself that having a clean bluish smoke makes a big difference in smoking the food. Much appreciated for taking the time to set the record straight.

@meatcranium4280 3 года назад

My pleasure it was fun to do. Thanks for the support and commenting.

@Stublinsky Год назад

Excellent, informative video. Thank you.

@ramintahouri270 2 года назад

I’ve noticed dry imparts better smoke flavour than wet chips. Wet chips makes most 15-30min dishes taste not much smoke, just marginally better than smoke guns. The best method I’ve found is dry chips in an aluminum smoke bomb, placed at the edge of the coals so it doesn’t burn too quickly and burn from direct heat.

@chrisbbqandsmokingmeat2061 2 года назад

Thanks man you did lurn as a good thing and thank one more time

@faaqcee7896 3 года назад

I just thought more smoke was better and understood that wet chips would create more smoke. The wetness of the chips extends available smoking time which seems to make sense to someone preparing larger cuts of meat. I've never considered cleanliness of smoke before. Some say, you learn something new everyday. We do on a good day. Thanks for your experiment and the video!

@meatcranium4280 3 года назад

Your welcome. They water actually steaks then drys the surface before getting any smoke. The smoke you want is a thin blue smoke or clear. Thanks for the support and commenting.

@andreyp6676 Год назад

Thank you )) helped me alot to decide

@meatcranium4280 Год назад

Your welcome

@PicklesBBQandCooking 3 года назад

Great experiment MeatyC! I’ve gone dry wood for a long time now, the science proves that soaking doesn’t help, in fact it makes for a worse smoke. Have a great weekend brother!

@meatcranium4280 3 года назад

I’m glad I did a side by side comparison to see it with my own 2 eyes. No need fir soaking wood, dry is the way to go. Thanks for the support and watching brother.

@sprig6043 2 года назад

Same here, tool ages to smoke to

@fredwiley3731 3 года назад

I have done both, but will only do dry now. I have always just used chips and every brand has suggested to wet them. Thanks for your work testing this.

@meatcranium4280 3 года назад

I have seen that before, good point and I missed a opportunity to mention that. Dang it. Lol. Dry is the only way. Thanks for the support and watching.

@Sarahenrobin 3 года назад

Thank you for the test, I am a suber newbe, but I love learing from others.

@raidermaniac54 3 года назад

Great video and I used soak my wood also, but it became a hassle. And now I see it was a wise decision. Keep on posting.

@meatcranium4280 3 года назад

I got caught in the Soaking wood trap also. I think everyone has. No more. Thanks for the support and watching brother.

@TLewis-vz5qm Год назад

Thank You Sir, I watched that same video a few minutes and I had those exact questions, again thank you🤝🤝🤝

@meatcranium4280 Год назад

Your welcome

@stevelitteral 3 года назад

Good to know Thanx😎👍

@meatcranium4280 3 года назад

Yeah buddy. Your welcome

@RV_Chef_Life 3 года назад

I don't like soot on my meat lol, been doing dry since I can remember. Thanks for settling the argument

@meatcranium4280 3 года назад

Yes indeed. I didn’t think there would be much difference, and I was wrong. Dry is the way to go. Thanks for the support and watching.

@askarielad 2 года назад

I’m your 500th like

@KK-wb6py 2 года назад

Agree. Dry chips work better! Good video!

@meatcranium4280 2 года назад

Thanks mane!!

@predalien34 3 года назад

Seeing 0 dislikes shows it's a quality video thanks for the info my man

@meatcranium4280 3 года назад

That’s because the haters haven’t found it yet. Lol. Thanks for the support and commenting

@predalien34 3 года назад

@@meatcranium4280 anytime my man

@mickwhitefield4433 3 года назад

Thank you

@bugzygee72_ Год назад

Thanks for the information I'm new to smoking ma food 🇬🇧

@bambamjackson8757 3 года назад

Thanks fam

@DarkWarrior076 3 года назад

I just got into smoking bbq. I use gas grill to do it tho. After seeing this I’m sticking with dry wood. Thanks a lot!

@meatcranium4280 3 года назад

Absolutely dry wood is the way to go. Thanks for the support and commenting.

@peteprizzi8508 2 года назад

Thanks for video. I agree 100% No soak wood.

@meatcranium4280 2 года назад

Your welcome

@AntoineFinch 3 года назад

Thanks a MILLION Brother, I was lost until now but now I see!

@meatcranium4280 3 года назад

Amazing Grace!! Lol. I’m glad to help. Thanks for the support and commenting

@mikewatts3615 2 года назад

Thanks

@djl7steve177 2 года назад

Nice video Even better hat.

@meatcranium4280 2 года назад

Lol! Thanks

@Billwis52 2 года назад

I soak my chips for about the same time that it takes the charcoal to get going, just to get them a little moist great results all the time, great videos though!

@jimilove7773 3 года назад

Dry it is! Thanks!

@meatcranium4280 3 года назад

Yes indeed. It’s the only way to go.

@SteelShot80 3 года назад

I’ve always soaked my chips. I’ll have to try and burn dry next cook. 👍🏻

@meatcranium4280 3 года назад

I was in the wet , soaked wood chips and chunks camp for a long time, I have been converted to use only dry and the quality of Q has become much better. Thanks for the support and watching brother.

@BigChucksBbq 3 года назад

Cool BRO

@mosesstrange9753 7 месяцев назад

What if they are infused/whiskey soaked? Would the “dirty burn” then be ideal?

@jamesmorris8007 3 года назад

bit late to the discussion. im smoking a pork butt with the fuse/snake method and only have chips. would you reccomend just placing the dry chips throughout the first 1/3 of the fuse and hope for the best?

@austinthompson1002 3 года назад

I use dry chunks with my Weber kettle and I like this comparison... I wonder about soaking the chips for about 45 min to an hour vs longer as I was told many time by people trying to sell the chip thing... wonder what you would find with that?

@meatcranium4280 3 года назад

Here’s the problem I found with wet or damp chip, chunks, and logs. The water needs to be heated up, steamed, then evaporate from the surface to dry out the wood so it can begin to burn clean. I wanted FULL soakage so I went to the extreme and soaked for about 15 hours. I am going to call or contact these companies promoting the wet chips and see if I can get them to remove it from there labels cause it is misleading. Keep on with the dry you are doing great. Thanks for the support and watching.

@anthony-barber 7 месяцев назад

I think dry wood chips is the way to go, because back in history am sure they wouldn’t think of soaking wood chips? Indian smoked salmon with dry wood so I’ll go with that. 👍😁

@michaelwest2938 3 года назад

Redo your test put a small piece of meat on each Grill when they're done taste them and you'll see which one has the more flavor it will be the wet chips

@meatcranium4280 3 года назад

It would be a different taste, and not a good taste. Thin blue or no visible smoke is the way to go. Thanks for the support and commenting.

@mochatech121 3 года назад

Thin blue smoke indicates incomplete combustion with copper or lead content, and little to no smoke flavor. The ideal smoke to have is a constant heavy white smoke. Anytime that you have colored smoke means incomplete combustion and the presence of carcinogens contamination. Blue smoke indicates high copper or lead content. Yellow smoke indicates high sulfide content. Orange smoke indicates high nitrates content. Black smoke indicates high creosote content. Gray smoke indicates carbon and/or steam content.

@gzy9988 2 года назад

@@mochatech121 Wrong! I think you had to much 420 smoke!

@mochatech121 2 года назад

@@gzy9988 Word of advice... Don't inhale the heat of the coals, that is how you fried the few brain cells that God has given you. Have a wonderful day.

@sk8o.o 7 месяцев назад

@@gzy9988wrong.

@CSCHAN88 10 месяцев назад

What about using an electric smoker? Dry or wet wood chips.?

@terrytharp816 2 года назад

What is the difference in taste between apple and hickory chips. Thank you

@kennybaumann2117 3 года назад

I see it has been mentioned partially in comments but not specifically. When you refer to wet chips starting out with "clean" smoke and then it started to get "dirty" and as we all know "dirty smoke" is no bueno. The initial "clean" smoke was not smoke at all, it was steam coming off of the wet chips. When they quite steaming and started to smolder is when they started to produce, what smoldering wood does..."dirty" smoke. Love the videos as always!! How bout dem Chiefs!!

@meatcranium4280 3 года назад

We shall see this week. I think the Dolphins will be competitive. Yeah that’s the main problem with wet chips is it steaming then Igniting. Thanks for the support and watching brother.

@greenidguy9292 3 года назад

@@meatcranium4280 Go Steelers...just saying

@kennybaumann2117 3 года назад

@@meatcranium4280 Dolphins definitely giving thier fans a reason to dust off thier team apparel this year

@meatcranium4280 3 года назад

@@kennybaumann2117 I have my #13 jersey ready to go.

@martinlawless820 2 года назад

What if you did half wet half dry

@feliciaflowers5060 Год назад

Hi there!! What exactly does the gray smoke do to food? The dirty smoke? And what is smoldering? Tia!!!!!

@meatcranium4280 Год назад

Smoldering means the fire is not getting enough oxygen and it needs more air flow. Dirty smoke gives a bitter flavor to the meat and gives it an abnormal discoloration. Thanks for the support and commenting.

@feliciaflowers5060 Год назад

@@meatcranium4280 Ooohhhh wow!!!! Thanks so much for the nugget blessing!!! Glad to follow❣️

@aaronstodolka3438 2 года назад

I got some Western mesquite wood chips and the instructions say to use them dry There's nothing about soaking In the instructions

@danielploy9143 3 года назад

So what did you prove? Did the air in pit (A ) taste better than the air in pit ( B )? A dirtier smoke can be a benefit in a shorter smoke. Clean short to medium smokes is the same as cooking on a easy bake oven ( pellet grill ) flavor less.

@daddydutchbbq 3 года назад

Great job Meathead! I think soaking wood is a myth !

@meatcranium4280 3 года назад

It is a confirmed myth. No need to do it. It screws everything up. Thanks for the support and watching Champ.

@brunomendonca7444 3 года назад

Great video, really enjoyed the comparison between the two. I always been used the dry ones. Have got a question, should we wait till the smoke is clean before put the meat on or it doesn't really matter. And if you need to add mor chips or chunks how do you go around the dirty smoke?

@meatcranium4280 3 года назад

The first initial placing of dry chunks or chips will have some of that white grayish smoke for about 5 minutes. Place meat on after that 5minutes, any other placing of chunks/ chips after that do it with dampers fully open for air flow then close shortly after, the smoke will be so short it won’t make a difference. Meat will only accept a certain amount of smoke so by the time rolls around to place more wood on you have probably already all the smoke you need on the meat. Another thing I’ve picked up along the way is, cold wet meat accepts more smoke. That’s a tip I heard of and tested in private by Heavy Metal BBQ. Thanks for the support and watching.

@brunomendonca7444 3 года назад

@@meatcranium4280 thanks for your reply, very much appreciated 👍👍

@meatcranium4280 3 года назад

@@brunomendonca7444 no problem mane. I do what I can.

@PAINFOOL13 3 года назад

When i lived in San Antonio There was a place that used Green Mesquite only Was awesome .. I use Dry mesquite chunks. My fire is all chunks . To my taste yum Cool Vid Bro 🤘🏻

@meatcranium4280 3 года назад

You know what that may be something else to test. Green vs aged wood, that would be a good experiment.lol green is definitely better than wet wood. Dry is the way to go. Thanks for the support and watching brother.

@PAINFOOL13 3 года назад

@@meatcranium4280 Cool 👍🏻

@PAINFOOL13 3 года назад

@@meatcranium4280 made me Drool lol

@meatcranium4280 3 года назад

@@PAINFOOL13 I bet

@PAINFOOL13 3 года назад

@@meatcranium4280 from what im seeing They say get a hot fire going and place a few pieces of green . You cant hardly start a fire. With green wood and it won't get as near Hot as dry woods 👍🏻

@SVMSICE 3 года назад

Probably a dumb question but would this also apply to an electric smoker?

@meatcranium4280 3 года назад

Yes. Burning is burning. You would yield the same results, just stick to dry.

@poser8587 3 года назад

Old post I know but dry unless it's a fast cook like burgers or chicken wings on the kettle.

@meatcranium4280 3 года назад

Then you go with no chips or wet if it’s burgers and wings? Sorry don’t quite get the comment. Thanks for the support and commenting

@poser8587 3 года назад

@@meatcranium4280 If I want a short fast cook with wood smoke then yes I would soak for the steamy smoke. Slow cook is going to be dry chips or chunks. To soak or not to soak, that is the question. Wether T'is nobler in the taste buds of mankind to suffer the bitterness of a harsh dirty smoke to have some smoke flavor or to use dry wood and savor the thin wispy hints and subtle undertones of apple, peach, alder and ash. 😂

@starkmad1 Год назад

Just my two cents: I think the subjective factor of "smoke color" as good or bad is flawed. The assumption of pass-fail criteria is that more-visible/white smoke is worse taste than less-visible/blue smoke. I would postulate that the humidity of the smoke may vastly change the color of the smoke; thus it is possible that whiter&more-moist smoke is equivalent in flavor to bluer/drier smoke. Essentially, the color of the smoke differs, but the amount of non-water particulate matter is equivalent, thus flavor of the smoke is equivalent. HOWEVER; moisture content of the smoke may have extreme effects on how the smoke condenses/absorbs into the meat, and/or how moist the meat stays.

@ericsalhoff4734 2 года назад

love the test guy, some times ill mix dry and wet chips together but thinks ill go straight dry next time... but ya need a bills hat.....lol.jk

@treesurgeon69 2 года назад

Next test..... Half and half

@philipwelsh1862 2 месяца назад

I like vinegar on my chips with salt 🤔

@meatcranium4280 2 месяца назад

Nice!! Me too. lol

@MrNawfsideVet 8 месяцев назад

How long did the smoke last? What would you do if u want to smoke meat for 2 hours

@meatcranium4280 7 месяцев назад

It’s been awhile but. The dry chips went to a clear smoke very quickly and if you want to smoke meat for 2 hours it depends on the meat, density of meat, and color. Most meat will only take on a certain amount of smoke, after that your just wasting wood. I personally like to go by Color. Thanks for watching and commenting.

@keturahrae8532 3 года назад

Can one use the wet method in the oven? It would be more like steam, but could infuse the flavor without setting off the smoke alarm.

@meatcranium4280 3 года назад

Do not do that. Wood catches fire between 250-300, YOU WILL catch your home on fire. Thanks for the support and commenting

@keturahrae8532 3 года назад

Well I like my house so think I’ll heed your warning. Thanks for the video and advice.

@mochatech121 3 года назад

@@keturahrae8532 Use liquid smoke when you are roasting in an oven.

@joelmontesdeoca6572 2 года назад

Nice hat

@meatcranium4280 2 года назад

Thanks mane

@GrillTopExperience 3 года назад

I think a lot of people don't understand the concept of a dirty burn. MOAR SMOKE PLEZ! I bet there would be a big difference in taste too!

@meatcranium4280 3 года назад

It is possible to over smoke meat and with a grayish type smoke it will give almost a sour taste to the meat. This also proves that you can get a dirty burn with great air flow as well. Thanks for the support and watching brother.

@keithridlen7122 3 года назад

Question... Have you ever tried whiskey/bourbon infused wood chips? I've seen them marketed but no reviews for them yet. I have wood chips from a tree service job I did and have access to bourbon from a nearby distillery. After watching this video I know they'll need to be dry before using them. Any idea what percentage your chips are when smoking?

@meatcranium4280 3 года назад

I have no exact measurements, basically just a hand full, and I have huge hands, I can palm a basketball. I have tried those chips and didn’t care for them.

@keithridlen7122 3 года назад

@@meatcranium4280Thanks for the reply, I have a moisture meter I picked up from Amazon and anything under 20% usually burns clean - the lower the better I guess. I'll make a small batch & see where that goes.

@davidruse3242 2 года назад

great vid but i was told soaking the wood chips is no good which gives a dirty burn and can put a acidic taste to your meat and the chips will do nothing till the water evaporates..

@davidruse3242 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z4Wl0TEc_Fo.html

@davidruse3242 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nYoq1c3Sn2I.html

@meatcranium4280 2 года назад

Correct

@monokheros5373 2 года назад

did you use municiple water to soak your chips? might want to use nice CLEAN water !! nothing out of a tap.... the dirty smoke is from the water

@JacobBall75 2 года назад

If you’ve ever soaked wood chips for any length of time, you’d know that the discolouration in the water is from the chips, not the water he started with. Believe me, I’ve seen it with chips I’ve soaked, even with clean pure water.

@FireWaterCooking 3 года назад

even if the water soaked in completely you are not smoking until after the water is evaporated and the wood starts burning, you are steaming.. so it makes zero sense to soak wood...

@meatcranium4280 3 года назад

Exactly. Dry is the way to go and you are lowering pit temp thus delaying the time to cook the meat. Thanks for the support and watching, I haven’t seen you in awhile. You good?

@FireWaterCooking 3 года назад

@@meatcranium4280 I am Great! just launched my 1st cook book on Amazon and other outlets!

@meatcranium4280 3 года назад

@@FireWaterCooking sounds very good. I’m gonna be launching another channel to concentrate on my other passion which is Stocks and options trading.

@anthonysanders7407 Год назад

I haven't read all the comments as of yet, but...the question I have....can you do a mix (half wet half dry)? Now, I will read thru the comments to see if anyone else has the same question.

@Jeff-rd6hb 3 года назад

Excellent comparison. I would never use wet wood for cooking...just like I wouldn't use wet wood in a fireplace, pit or camp fire. Soaking alder planks for salmon or wooden skewers for kabobs is ok, but soaking your cooking fuel makes no sense.

@meatcranium4280 3 года назад

Most excellent point with the planks. It absolutely makes sense for fish because of it steaming. Soaking wood for Q has been a Myth for an extremely long time. Thanks for the support and watching brother.

@rubentrevino6288 Год назад

Dry

@greenidguy9292 3 года назад

Dry all day long, however my question is bark on or off if you make your own smoking wood. I don’t buy chips since I have a number of trees and many of varieties from fruit bearing to nut bearing. Anybody have an answer? Btw soaking is total bullshit...I’ve known that for years.

@meatcranium4280 3 года назад

I have an answer about bark. If it’s a thick bark it would not hurt to remove it like Oak wood, and thin bark like Pecan and pear can be left on and those burn great, however I leave on almost all bark except Oak. Oak for some reason can burn really dirty. Pecan is the best(In my opinion) wood to use for BBQ. Thanks for the support and watching.

@greenidguy9292 3 года назад

@@meatcranium4280 Thanks for the answer brother...I’ve noticed oak bark is kinda stinky and shag bark hickory is close to that. I’m with you on the pecan wood...I definitely need to move closer to you in order to have my own trees for that....soon though. Until that time I’ll continue buying chunks

@user-kc4ei9oi8k 5 месяцев назад

Question(s)???: I noticed that the wet wood chips you used for this experiment were soaked in Tap Water. Could that be the cause of the "Dirty Smoke"? Would it work better if you used distilled or Zero Water to soak wood Chips??"

@meatcranium4280 5 месяцев назад

No. Water is water. It doesn’t matter

@maloshotit3954 Год назад

My cousin soaked his in beer for like 24 hours. Is that cool?

@meatcranium4280 Год назад

No. Not cool. There is no need to soak in anything. Put the beer on the meat. Thanks for the support and commenting.

@_urbanmonk 2 года назад

Where did you get the idea that blue smoke, not visible in the video by the way, is better than grey? I'm thinking the reason the smoke is grey for soaked is because water is producing steam. Never seen blue steam before, have you? Also, you soaked way too long. 10-15 minutes tops on chips is all that is needed. The comment by @mocha tech is spot on. smoke color is irrelevant. It is all about flavor. This test didn't cook a damn thing so you are just blowin' smoke dude.

@julesl6910 Год назад

Hey quit using your brain the results here are the height of science! The blue smoke wins! DO NOT QUESTION AUTHORITY

@Disastrousmedia 3 года назад

Just use chunks

@meatcranium4280 3 года назад

Dry chunks of course. Lol. Thanks for the support and commenting.

@jasonyoung7873 3 года назад

Guilty. I wet my chunks and chips. I run my smoker a little driffent though. The wet wood goes in first, the the hot coals. My thought is I won't be extinguishing my coals. Plus it seems easier to maintain a slow steady heat. I'll try dry next time. I haven't tried dry with this smoker yet.

@meatcranium4280 3 года назад

Good to hear. Save yourself an extra step and use dry, you will get a much better, cleaner burn. Thanks for the support and commenting.

@patricklyles8053 Год назад

I disagree. It depends on what you are cooking. If it is steaks dry for a long lasting 3-5 or even 8 hour brisket then soak for longer lasting. It's not dirty. It's the same wood just different Temps and smoking point.

@codybresser1588 Год назад

Where tf is this man seeing blue?!😂 man ur hat is blue😂

@joirnalhswarrior 10 месяцев назад

Smoking is not a thing in my country, so forgive the question... isn't the whole point to use the smoke to "cook" your meat? I mean the longer your meat is covered in smoke, the better infused it gets?

@meatcranium4280 10 месяцев назад

Great question. That’s true and false. When you do smoke meat, you want to use a clean smoke not a dirty smoke like a gray or even a black smoke it will make your meat taste, sour it would not be very good. However, if you use a clear smoke or very thin, blue smoke, that is ideal for taste and color.

@alvarobesnier Год назад

just go 50/50 so you can't be wrong 😎

@punkem733 3 года назад

Water is just a waste of fuel.

@meatcranium4280 3 года назад

Yes it is. Thanks for the support and watching.

@dwaynewladyka577 3 года назад

Steamed meat? Not very appealing. Cheers! ✌️

@meatcranium4280 3 года назад

Lol. Steamy Smokey meat at that. Thanks for the support and watching

@dwaynewladyka577 3 года назад

@@meatcranium4280 If you are doing something like cedar planked salmon, that's an exception. Otherwise, no.

@meatcranium4280 3 года назад

@@dwaynewladyka577 cedar planks and fish completely different story

@dwaynewladyka577 3 года назад

@@meatcranium4280 That's true.

@michaelwest2938 3 года назад

If the smoke is blue then it's not clean it's not ready for your food to be put on to start grilling the gray smoke on the wet chips that you call Dirty burn dirty smoke is flavor from the chip

@meatcranium4280 3 года назад

Thin blue smoke is clean. Gray smoke is not flavor, it’s a dirty sooty burn. Period!

@mochatech121 3 года назад

@@meatcranium4280 The blue smoke means incomplete combustion with copper or lead contamination. It's your and your loved ones lives that are affected.

@davidruse3242 2 года назад

and heres the 1 i was saying DONT SOAK YA WOOD CHIPS.. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FT79QTob1eU.html