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Pro tip: stop soaking your wood chunks in water before throwing them on the coals
I watched a neighbor ruin a $60 brisket last Sunday by using wet cherry wood that just steamed the meat for 3 hours instead of giving it smoke flavor, has anyone else had to explain this to someone at a cookout?
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ben40222h ago
Did you ever figure out if your neighbor used wet wood on purpose or just didn't know any better? In my experience, I had a buddy who swore by soaking apple chips for ribs until the bark turned out like wet newspaper and he finally listened to a competition pitmaster who said wet wood just makes steam. Your mileage may vary, but I've found that dry chunks give a cleaner smoke that actually sticks to the meat instead of turning into a rain cloud.
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laura_white9915h ago
Yep, dry wood or bust.
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