Wood smokers will make your meat really flavorful, but they can be a little tricky to use. A sturdy, well designed scoop is going to make this job a lot more enjoyable than if you use a scrap of cardboard you reclaimed from your trash. Pick another answer! Do you have any more questions that we have not covered in this post? Soaking your wood could adversely affect the quality of the smoke that is produced. 1) Dehydration – This is what is happening to the wood up to about 500°F. It is not as overpowering as hickory can be. wikiHow marks an article as reader-approved once it receives enough positive feedback. One of the major goals of smoking meat is to give your meat that smoky flavor; aluminum foil will prevent this! In this guide to smoking wood we will cover just about everything you need to know about using wood for smoking. Smoking is a low-slow process. Thanks. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. I think it, "I'm planning on becoming an expert at smoking, and this article gave me tons of info! Some of these compounds become flammable gasses, so if these gases are exposed to a flame, they will ignite (at this point the wood itself is not igniting independently of these gases). ", "Beginner with large Weber wanting to smoke ham hock, was not entirely sure how or what flavor chips available. “The liquid will infuse the chips with flavour as they soak, giving the food more depth and dimension as it smokes. Moisten the meat slightly at appropriate intervals during smoking. Wood is likely to be sold by weight or volume in pre-packed bags. Believing that certain types of wood can impart different flavors is mostly wishful thinking. Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. Cover the meat with foil in the middle of the smoking process, then uncover it at the end. ", "I find it educational. ", "Thanks, a lot of great tips! Fahrenheit. Large chunks gained about 3% by weight and small chips about 6%. Be creative and resourceful in building your smoker. Also, the flavors that excessively sappy wood produces can be unexpected, and not in a good way. The wood you use to add smoke flavor to your meat comes in many shapes and sizes, such as chips, chunks, pellets or sawdust. Avoid the temptation to build something resembling a bonfire in your smoker. In this case 2-4 fist sized chunks of wood should be enough to create the right amount of smoke. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Back in the day all barbecue was cooked with wood logs as the primary source of heat and smoke. Water works well for this. Dehydration takes place before the wood actually catches alight, so at this point the wood has to be exposed to heat from an external source, such as from lit kindling, or a match. ", "This article has all the information to get you started if your new to smoking meats. To learn how to brine or marinade your meat before smoking it, scroll down! Paying attention to the quality of the wood used for smoking is one of the keys in preparing great barbecue. If you have an electric or gas smoker, all you need to do is turn it on according to the manufacturer's instructions. The high moisture content keeps the combustion level of the wood down and the steam carries impurities of the wood with it. 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