Actually, soaking wood DOES do something, and it's NOT good. The desirable smoke is referred to as sweet blue, or thin blue, but it's the result of a hot clean-burning fire. Putting wet or even damp wood on a fire has the effect of smoldering the fire and produces billowy white and sometimes even black smoke. Either way, billowy smoke is BAD, as it imparts a every bitter and some say oversmoked flavor on the meat. Plus, your meat turns black.
Small amounts of very dry (and warm if you can get it) wood works best.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
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