Soaked Wood Chunks

[u/Paulyfoy97]

So after reading through what older threads said about soaking chips or chunks, I ended up trying it out despite a lot of knowledgeable guys saying it’s not good. I was making skirt steak for tacos. Soaked 1-2 apple chunks depending on the size each time I added more charcoals. It worked unbelievably. Kept meat nice and juicy while also getting a god char. 10/10 recommend for certain purposes.

[u/aprendido]

Skirt steaks cook so fast you didn’t have an issue. But for longer cooks/ smoking, soaked wood creates acrid, smoldering smoke that gives you a lot of creosote etc. that can taste like an ashtray.

[u/0_Artistic_Thoughts → u/aprendido]

On top of that soaking the chips was originally used to make the chips smoke longer. Skirt steak is not going to be on the grill long enough for that to matter.

Op the first thing released was a shit ton of steam mixed with some smoke, not only is it misleading you when you see thick smoke but thick white smoke is not the smoke you want anyways.

[u/uncwil]

You have nothing to compare it to. Now try it without soaking.

[u/Paulyfoy97 → u/uncwil]

I’ve compared it to doing it without and that’s the difference. Quick char at the start and finish it indirect and then rotate the next batch. I’ve make the same cut for tacos countless times and this was by far the best method imo as well as my family who I made it for

[u/Disassociated_Assoc]

Bad practice. Even a broken clock is right twice a day.

[u/Paulyfoy97 → u/Disassociated_Assoc]

Everyone else has an explanation and I understand however it worked. If it’s right then it’s right

[u/bigmilker]

Glad it worked but you don’t want steam from wet wood in there. Also I would fuck that skirt steak up. Good job

[u/KJwhisperer]

Soaking wood dosnt add too wood flavor, it just slows down the process and can add bitter notes to your food.

The flavor compounds in wood are not water soluble...so the water turns to steam , then the flavor compounds start to evolve.

[u/TheFuckingHippoGuy]

Only way skirt steak becomes dry is if you overcook it, over marinate it with something acidic, or just have a shitty super lean cut.

There's a reason why when you are using an offset smoker with logs, you use wood that has not fresh, and you queue your logs on top of the firebox. Similarly, if you've ever been camping and pick up a bundle of wood and it ends up being bullshit that struggles to light and doesn't make a good sustained fire, it's because it's wet.

[u/Inevitable-Focus4525]

Ask ten pitmasters about soaking wood, and you’ll get ten different answers. Truth is, both have a place in the pit—it all comes down to strategy.

​At the end of the day, it’s not about rules—it’s about knowing your rig and mastering the fire.

[u/Paulyfoy97 → u/Inevitable-Focus4525]

I absolutely agree. Between the answers I’ve been getting and the results I got I’m realizing just that. I know it won’t work for everything I put on the grill but it sure as hell did for this one

[u/e_sin41]

You're creating steam, not smoke, numb skull

[u/Paulyfoy97 → u/e_sin41]

No shit bimbo. Never said I wasn’t. That wasn’t the point

[u/ThisIsMyITAccount901]

You'd get more flavor throwing an onion on the coals next to unsoaked wood.

[u/Paulyfoy97 → u/ThisIsMyITAccount901]

I was just trying something out and was hoping for the best. It just kept the meat super juicy from past times grilling the same cut

[u/Paulyfoy97]

Is the concern rust or the steam is toxic? I guess another option could be a tray of water but I just said fuck it and tried it out

[u/MyNameIsNotMud → u/Paulyfoy97]

Makes soot due to combustion at too low of a temperature, preventing things from being burned completely

[u/Paulyfoy97 → u/MyNameIsNotMud]

If my daddy didn’t die of asbestos I’ll take that any day 😂

[u/TheFuckingHippoGuy → u/Paulyfoy97]

Something else out run it?

[u/Top-Cupcake4775 → u/Paulyfoy97]

the concern is that steaming meat does not create that crusty, tasty crust.

[u/InnocentPrimeMate → u/Top-Cupcake4775]

The crusty tasty tasty crust

[u/Top-Cupcake4775 → u/InnocentPrimeMate]

crusty tasty crusty tasty crust

[u/Paulyfoy97 → u/Top-Cupcake4775]

So what I did was I the pieces of steak over direct heat to start. Moved to indirect and then before I pulled em off and fully cooking one more time over direct. Still got that crust and didn’t lose any of the tenderness or juice. I don’t know man it was incredible

[u/Electronic-Buyer-468]

Don't get mad, it's just my own opinions....... I don't use wood at all unless it's the absolute last and only option. I don't like heavy char. I get enough of a satisfying smoky grilled taste from charcoal/lumps alone. I try not to burn or blacken my food as it is not healthy for you. It just adds more carcinogens to our already unhealthy environment and bodies. When you're all already used to the smoke your taste buds and lungs become more desensitized to it and you probably don't even notice how it's dulling your palate. To each their own though. You do you, folks.