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

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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[@Cookoutcoach]

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]

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

[@davidruse3242]

kzbin.info/www/bejne/fIWaaoSKpMdkm7c

[@davidruse3242]

@@meatcranium4280 DRY IS THE ONLY WAY..

[@meatcranium4280]

@@davidruse3242 absolutely

[@BackyardBBQ]

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

[@renehansen8971]

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

[@BBQPITDOG]

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]

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]

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]

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.

[@thegalleryBBQ]

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.

[@djgrundel224]

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

[@crisc9280]

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]

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

[@ALaMode_Designer]

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

[@meatcranium4280]

You are most certainly welcome

[@user-rp8dw9hg3j]

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

[@meatcranium4280]

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

[@HobiesGarageBBQ]

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

[@meatcranium4280]

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

[@mikeandrews2851]

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

[@SAK59]

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]

Glad to help

[@KIRBBQ]

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

[@meatcranium4280]

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.

[@faaqcee7896]

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]

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.

[@GavM]

Thank you for doing this. Have always wondered!

[@meatcranium4280]

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.

[@andrewromano6351]

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

[@meatcranium4280]

Right on. Glad to help.

[@ramintahouri270]

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.

[@fredwiley3731]

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]

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.

[@PicklesBBQandCooking]

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]

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]

Same here, tool ages to smoke to

[@gusbarnesiii8210]

Great video 💪🏽

[@RV_Chef_Life]

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

[@meatcranium4280]

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.

[@mosesstrange9753]

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

[@Billwis52]

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!

[@raidermaniac54]

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]

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

[@TLewis-vz5qm]

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

[@meatcranium4280]

Your welcome

[@DarkWarrior076]

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]

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

[@darrengibson1115]

Thanks great comparison

[@Sarahenrobin]

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

[@predalien34]

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

[@meatcranium4280]

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

[@predalien34]

@@meatcranium4280 anytime my man

[@jamesmorris8007]

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?

[@KK-wb6py]

Agree. Dry chips work better! Good video!

[@meatcranium4280]

Thanks mane!!

[@chrisbbqandsmokingmeat2061]

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

[@CSCHAN88]

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

[@andreyp6676]

Thank you )) helped me alot to decide

[@meatcranium4280]

Your welcome

[@terrytharp816]

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

[@AntoineFinch]

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

[@meatcranium4280]

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

[@Stublinsky]

Excellent, informative video. Thank you.

[@SteelShot80]

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

[@meatcranium4280]

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.

[@askarielad]

I’m your 500th like

[@aaronstodolka3438]

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

[@bugzygee72_]

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

[@anthony-barber]

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. 👍😁

[@peteprizzi8508]

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

[@meatcranium4280]

Your welcome

[@martinlawless820]

What if you did half wet half dry

[@stevelitteral]

Good to know Thanx😎👍

[@meatcranium4280]

Yeah buddy. Your welcome

[@michaelwest2938]

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]

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]

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]

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

[@mochatech121]

@@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]

@@gzy9988wrong.

[@austinthompson1002]

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]

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.

[@jimilove7773]

Dry it is! Thanks!

[@meatcranium4280]

Yes indeed. It’s the only way to go.

[@feliciaflowers5060]

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

[@meatcranium4280]

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]

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

[@danielploy9143]

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.

[@djl7steve177]

Nice video Even better hat.

[@meatcranium4280]

Lol! Thanks

[@bambamjackson8757]

Thanks fam

[@kennybaumann2117]

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]

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]

@@meatcranium4280 Go Steelers...just saying

[@kennybaumann2117]

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

[@meatcranium4280]

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

[@poser8587]

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

[@meatcranium4280]

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]

@@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. 😂

[@mickwhitefield4433]

Thank you

[@starkmad1]

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.

[@mikewatts3615]

Thanks

[@monokheros5373]

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]

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.

[@MrNawfsideVet]

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

[@meatcranium4280]

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.

[@SVMSICE]

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

[@meatcranium4280]

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

[@BigChucksBbq]

Cool BRO

[@keturahrae8532]

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]

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

[@keturahrae8532]

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

[@mochatech121]

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

[@ericsalhoff4734]

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

[@anthonysanders7407]

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.

[@PAINFOOL13]

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]

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]

@@meatcranium4280 Cool 👍🏻

[@PAINFOOL13]

@@meatcranium4280 made me Drool lol

[@meatcranium4280]

@@PAINFOOL13 I bet

[@PAINFOOL13]

@@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 👍🏻

[@user-bb7zh2vo1e]

Get on with it ... !!!!

[@FireWaterCooking]

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]

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]

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

[@meatcranium4280]

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

[@brunomendonca7444]

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]

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]

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

[@meatcranium4280]

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

[@davidruse3242]

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]

kzbin.info/www/bejne/sGW6nWOKesiSfNE

[@davidruse3242]

kzbin.info/www/bejne/pIrSomSZaLihaKs

[@meatcranium4280]

Correct

[@keithridlen7122]

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]

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]

@@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.

[@greenidguy9292]

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]

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]

@@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

[@treesurgeon69]

Next test..... Half and half

[@maloshotit3954]

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

[@meatcranium4280]

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

[@joelmontesdeoca6572]

Nice hat

[@meatcranium4280]

Thanks mane

[@daddydutchbbq]

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

[@meatcranium4280]

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

[@philipwelsh1862]

I like vinegar on my chips with salt 🤔

[@meatcranium4280]

Nice!! Me too. lol

[@GrillTopExperience]

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]

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.

[@jasonyoung7873]

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]

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.

[@Jeff-rd6hb]

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]

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.

[@user-kc4ei9oi8k]

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]

No. Water is water. It doesn’t matter

[@An_Urban_monk]

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]

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

[@patricklyles8053]

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.

[@rubentrevino6288]

Dry

[@Disastrousmedia]

Just use chunks

[@meatcranium4280]

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

[@joirnalhswarrior]

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]

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.

[@codybresser1588]

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

[@alvarobesnier]

just go 50/50 so you can't be wrong 😎

[@punkem733]

Water is just a waste of fuel.

[@meatcranium4280]

Yes it is. Thanks for the support and watching.

[@michaelwest2938]

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]

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

[@mochatech121]

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

[@davidruse3242]

and heres the 1 i was saying DONT SOAK YA WOOD CHIPS.. kzbin.info/www/bejne/fIWaaoSKpMdkm7c

[@dwaynewladyka577]

Steamed meat? Not very appealing. Cheers! ✌️

[@meatcranium4280]

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

[@dwaynewladyka577]

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

[@meatcranium4280]

@@dwaynewladyka577 cedar planks and fish completely different story

[@dwaynewladyka577]

@@meatcranium4280 That's true.

[@kout6903]

At first I thought you were going to show the difference in flavor on chicken or beef etc. I guess it would be like smoking a wet cigarette

[@deaddropsd1972]

Why / how did the concept of soaking 💦 wood 🪵 chips ever begin?

[@meatcranium4280]

I have no idea, I will forever be no no soaker.thanks for the support and commenting.