Dan Cooper from Weber UK has been working on this recipe for several years and we think he may have just Read More >

The latest incarnation of the Weber MasterTouch is here - the New 2019 Weber MasterTouch Premium. Watch Read More >So soaking wood just delays smoke generation and does nothing else. So there is no need or benefit to soaking your wood. You gain nothing. Therefore, do not soak your smoking wood. It’s hard to give hard and fast rules because it depends on your style of smoker, size of smoker, airflow and how well-sealed or leaky your smoker is, the specific wood you use, the ambient weather conditions, and of course, how smoky you like your food. Keep in mind that soaking is not necessary if using a smoker box or tube, as these release smoke over time regardless. Using the Right Amount of Wood

American plum is a shrub to small tree that grows in the range of 10 to 35 feet high, often in groups or large clumps of individual specimens. It has a crooked, short trunk and a broad, open crown, and the twigs are spiny. When moisture reaches the wood, it takes a significant amount of time for it to penetrate. Soaked wood will reduce the temperature of the smoker before it starts smoking. The plank grilling rule is an exception to the no-sew rule. A tray of soaked wood and another of dry wood can be used to release the smoke. You’ll notice an impact on the Apollo® 3 in 1 Water Smoker as the weather becomes more severe. You’ll need to leave the smoker at room temperature for a longer period of time if you have more cold meat on it. Make certain that the bottom vents in your house are closed on windy days. Any wood that has started to rot or shows mold or fungus. Burning these can create smoke with toxins. Although keeping your smoke light is the best option for turkey, some people like it heavier. Here are a couple of woods to consider if you want your fowl to have a more smokey flavor. These are a great choice for large cuts of meat that require a long smoking time because they last longer than wood chips or pellets.Soak the wood chunks in water for 30 mins to 1 hour before smoking to prevent bitter smoke. Chips do not need soaking. They also note that hardwood is commonly known as angiosperm, and is the wood that originates from blooming plants. The phrase “angiosperm” comes from the Greek word angiospermous, which means “vessel seed.” Oak, ash, maple, and beech trees are examples of these sorts of trees. First, you need to keep a smoking journal. Take notes on what meat you smoke, at what temp, using what smoking wood, how much wood you used, and how long you created smoke for. Was it not smoky enough? Or too smoky? If so, increase or decrease the amount of wood and smoking next time. You will soon find your sweet spots.

Do you like a stronger smokey flavor, or will a medium smoky flavor satisfy your taste buds? Are you looking for a fruity flavor, or would you like to experiment with a nutty pecan flavor? Whatever wood flavor you go for, you need to know your preferences and the kind of flavors you should expect from a particular wood type.

Bark — Yellow-brown, to medium or dark gray, far lighter and ‘whiter’ than other species of ash. It has scaly ridges and deep furrows that form a diamond pattern between pointed ridges. Anyhow, this stage 3 burning bush is when we generate the wonderful, clean thin blue smoke that we want to surround our meat and infuse it with aromatic flavor. It is not necessary to soak wood before smoking, but some people prefer to do so. Soaking wood helps to release the flavors and aromas of the wood, which can make the smoking experience more enjoyable.

In the Betuloideae family with alder, 31 of 35 species are native to North America. It grows across the U.S. from Maine to Minnesota to Texas along rivers, creeks, and marshy ground. Red or River varieties grow 100 feet tall in the wild. However, there’s a lot of conflicting advice out there, as well as a fair bit of wrong advice. It can take hours of study to get the correct information needed to get the best results from smoking. Though there are many brands that sell wood chunks for smoking, we find the most trusted source for wood chunks to be Weber, Oklahoma Joe’s, and Char-Broil. I’ve not been able to find a definitive answer to this. It pretty much comes down to personal preference. Flowers — Males are thin catkins, females usually appear as a trio of round buds sprouting pale petals and can grow on the same branch as the males.Bark — Smooth, light gray. Young tree has shallow, interlacing ridges; the mature tree has narrow, flat plates whose edges bend outward from the trunk. Stout, hair, yellow-brown to orange twigs. Though there are many different varieties of cedar, some are unsafe, and others have little to no flavor or high levels of resin that add an unpleasant flavor to food. After this point the articles with then become super nuanced and will start describing "flavors" like they're a sommelier describing wine.