Topic Title: smoking foods
Created on July 12, 2009 at 03:40 PM

CB-Texas

Notice Holland instructions discuss "dry" smoking - but my wood chips advise to soak in water prior to using. Can someone advise ?? Also, please send new 2009 cookbook to: cbrooks@crcom.net

Thanks !


Jeff G

Wood chips should be dry. I have tried them wet and it just takes longer. Normally you would soak them because they are subjected to very high temperatures which would cause them to just burn instead of smoke. In the Holland, the temperature is not high enough to have cause combustion. I have done it where I soak the chips, put them in a foil pouch and put the pouch on the flame deflector(back left corner, but not overhanging). You will get a very high volume of smoke from it for doing shorter cooking items. It takes about 20 minutes to get smoke this way instead of the normal 30+

BFC

I layer the drip tray channel with wood chips and cook away. I do not soak the chips, the temperature does not allow the wood chips to flare up. This works great and is very easy.