Hickory Smoking Wood Chips Alternative
I have found that sometimes Hickory chips can be a little strong (sometimes). As a "green/free" alternative, I pickup the husks from Shag Bark Hickory trees. The husks are up to 1/4" thick. I foun...
Forum Discussion
2012Coleman wrote:SWMO wrote:If the environment doesn't provide O2, I'm pretty sure there won't be any fire either - so I guess your right - it would not matter, but I'm not sure where you would be grilling - in space?
Actually soaking or not soaking depends on the heat source. If you're putting chips or chunks in an environment that doesn't provide O2 it doesn't matter.Most smokers don't need the wood soaked, but grills do.
Most smokers have a low O2 while grills don't, two different animals. Even on a grill when fat ignites putting the lid on generally puts down the flame by lowering the O2, which then has to share space with the smoke. Charcoal is made in a very low O2 environment, so O2 available for heat by burning is not set in stone.
