Wood chunks : to soak or not to soak, that is the question..

[Barnet in SoCal]

So the Woodman he say to me, "Post on Tejas BBQ Rub, that's the forum where it be."

So here I am... hello all from beautiful SoCalifornia (Santa Monica, to be exact).

I'm going to roast a leg 'o lamb in the Weber kettle for New Years, using a mixture of lump and briquet. Gonna try some wood chunks for smoke. I've read opnions both ways on whether or not the chunks should be soaked first or not.

What do you say?

I say "Thank you in advance," and.... "Merry Christmas"

Barnet

PS: I've ordered and have had built a big ole Klose pit that is sitting in their factory. We're remodeling the house and are creating a Barbecue Shrine to hold it. But it'll be some time before I can take delivery on it, so I've got a while to name it and still uses the Weber....

[Woodman]

Welcome Brother Barnet to the forum :wink: Personally, if your using chunks, I'd soak em. Keeps the flame down to some degree. When are you going to take that pit off of Dave's hands? I just came inside to thaw out. Got 9 racks of spares on Texas Hottie I right now and she's holdin her own at about 210. Glad to see ya here! Watch out for Buckeye. He's a little ....."off." Woodrow

[jminion]

Soaking of wood chips maybe helpful but you'd have to soak a chuck of wood for so long you need to start a couple of months ago to make a difference.
Jim

[Woodman]

Soaking of wood chips maybe helpful but you'd have to soak a chuck of wood for so long you need to start a couple of months ago to make a difference.
Jim

yeah Jim, that's why they always ultimately burst into flames shootin your gage up into the stratosphere on a water smoker. WM

[Barnet in SoCal]

To be clear... I'll be roasting that leg, temps looking to be 350 - 375 for most of the cook until it starts to come down... so getting some extra heat at first from the wood chunks is OK.

I suppose for cooking at Q temps soaking makes sense for these reasons. Should I reconsider doing 'em dry if the cook will be at the higher temps?

Thanks again!

[TAR RIVER RAT]

Welcome! I don't soad chunks as I want them to burn and put off heat.
Tar

[jminion]

As Tar River Rat said you want the wood to burn not smolder, if it is smoldering it will be putting off bad smoke. The only time you have to worry about flames is when the lid is off the cooker.
Jim

[Barnet in SoCal]

Say Jim,

Are you backtracking? :wink:

You suggested first that I soak the chunks beginning last July or so, but now say it's OK to burn 'em, since I don't want smoke from smoldering chunks. I'd think that soaked chunks couldn't do much else besides smolder, so I'm not sure how to figger what you're saying.

Now it says there under your name that you're a newbie, so I grant this may be a tricky question for you. :wink: :D

[Mac]

For what its worth, most instructions on the wood bags say something like "Make sure to soak for at least 30 minutes prior to using". I have hickory and mesquite from Texas and Alder from Washington and that instruction is a constant on all labeling.

Maybe they know something!

Welcome to the forum, Barnett.

:D :D

[jminion]

Barnet
I haven't soaked any wood in years and I have only been on this board for weeks. Even if chunks have been setting around for years you can't soak long enough to make a difference.

Chunks won't flame until you introduce a lot of air by taking the lid off of a cooker. Soaking is a grilling technique and there better ways to handle that situation.

The only place in the world I'd be called a newbe is here, the gray hair on my head and pot belly say I haven't been new for a long time. :cry:

Jim

[Texana]

Hey Jminion ... that newbie should change around 25 to 30 posts .... and your knocking on the door.

Thanks for jumping in helping with all of the questions. We appreciate the gray hair .... :)

[Grumpy Gator]

I agree with Jim (that's usually a safe bet :) )

Soak chips if you use them, but forget about the chunks. Try this: Take a typical chunk of oak, hickory, mesquite or whatever you have. Put it in a container of water and weight it down.

Come back a month or so later and split the chunk. Check and see how far into the wood it is wet. I wasn't a believer either, but that convinced me.

[Bob-BQN]

I use dry chunks in the smoker and have never had them flame up until this weekend. I had the door open for a longer than usual length of time to tend ribs and they got enough oxygen to burst into flames. So I got a spray bottle and hit them with two spritz's of water, just enough to extiguish the flame but not the fire. No problems after that.

Barnet, Jim is a tried & true, highly respected, BBQ vet! :wink:

[Barnet in SoCal]

I've pretty much decided to stick with what I've done in the past, which is to use dry chunks. Did a 14 lb turkey for Christmas day with some nice applewood chunks and it was just great. The roasted leg 'o lamb for New Year's eve will be with Kingsford mesquite and oak chunks. Mmmm-hmm!

And just to be clear, I may be a relative Q newbie awaiting the delivery of my offset down the road, but lots of looking and lurking on many Q sites for a long time has let me know who Jim Minion be... I was just kidding up there a few posts ago.... :wink:

[Woodman]

Barnet, love the avatar. Who is that , Gene Autry? Woodguy

[C-Town Smoker]

Hank Williams!! :D

[Barnet in SoCal]

Woodman, Woodman, Woodman.... I may live in a Blue State but it is the South... Southern California, that is... well, you're on the right track with your guess, but you're not down-home enough yet. :D

This be one of the greatest songwriters in American music. And he invented an entire genre of music (which I play in my not-so-available-anymore spare time). And he was a purty good player and hi-lonesome singer hisself, too.

Maybe his most famous tune outside of the genre was "Blue Moon of Kentucky", the one that cracker Elvis stole. :wink: I like my guy's version much mo betta.

'Zat help?

[Uncle Al]

I know!!!! I know!!!! :idea:

[Texana]

Mr. Bill Monroe ....

[Barnet in SoCal]

That'd be the one. Our moderater knows all.... :D

[Texana]

Thank you ... Thank you ...

[Woodman]

Did he steal that song from Patsy Cline? :wink:

[Barnet in SoCal]

Well, probably he did it when he was out walkin' after midnight, so no one could see him take it. :roll:

[Woodman]

Well, I hope he goes crazy and falls to pieces!!!! :wink:

[BigDave]

Howdy Barnet & welcome to the forum! Now I just gettin in on this deal and looks like it done been decided....but..I give ya MHO anyway.

Now I been Q'ing for about 35 years and during this time I found that dry seasoned wood usually be mo betta. So why would anybody want to take some nice seasoned wood or chunks and get em all unseasoned afore they use em. You made the right choice IMHO...use em dry...no soakin!

BigDave

[Woodman]

Barnet, you just gotta get that big ole Klose delivered soon so it ain't even an issue man! :wink: Woodman

[Barnet in SoCal]

Arrgggh... Woodman, don't (TejasBBQ)-Rub it in! I can't take delivery on that Klose for a long time. It'd just be sitting out here, surrounded by dirt 'n' dust 'n' debris. It's gotta wait. I'm glad they're flexible over at the Klose factory... apparently Frank (the guy who helped me put my order through) has left the building -- he doesn't work there anymore. So they called me asking when the heck I was going to have it delivered. I explained that Frank assured me it could sit quietly until its Place of Honor was constructed. So it should be all covered up with tarps to keep it all purty. It is a killer, though... has a 36" steak / fajita grill with a hood, along with a 48" chamber and insulated firebox.

I.....

......can't......

..................wait-to-get-it!!! :P

Bluegrass Barnet in SoCal

[Woodman]

I'll look for it when I'm pickin mine up in April!

[Woodman]

Barnet, How'd your Lamb come out? I did a boned one along with my halved yardbirds on The Eve. Just put some lemon pepper on it an smoked her for about three hours. It was perfect! Woody

[JamesB]

Arrgggh... Woodman, don't (TejasBBQ)-Rub it in! I can't take delivery on that Klose for a long time. It'd just be sitting out here, surrounded by dirt 'n' dust 'n' debris. It's gotta wait. I'm glad they're flexible over at the Klose factory... apparently Frank (the guy who helped me put my order through) has left the building -- he doesn't work there anymore. So they called me asking when the heck I was going to have it delivered. I explained that Frank assured me it could sit quietly until its Place of Honor was constructed. So it should be all covered up with tarps to keep it all purty. It is a killer, though... has a 36" steak / fajita grill with a hood, along with a 48" chamber and insulated firebox.

I.....

......can't......

..................wait-to-get-it!!! :P

Bluegrass Barnet in SoCal

Well there Barnet, I've got a solution for ya... Ya see I'm in Irving, Tx and could drive down and pick up that pit for ya. I'd store it right here at the house and could even help to season it and test drive it for ya... I'll keep notes and everything on how she performs... That way, when you get your affairs in order and need the pit, you be ready to jump in with both feet... waddaya think?

James.

[1044]

Say Jim,

Are you backtracking? :wink:
Now it says there under your name that you're a newbie, so I grant this may be a tricky question for you. :wink: :D

Welcome to the party, Barnet.

Just for the record, Jim is a "newby" here, but he figgered out fire and Q before there were doors on caves. :shock:

How's that, Jim? Did I help you out there, huh? :roll:

Howard

[jminion]

How's that, Jim? Did I help you out there, huh? :roll:

Howard

Thanks for the help I think! LOL
Jim

[Barnet in SoCal]

Hiya everyone,

Well let's see if I can pick up the threads in this thread...

First, well Sir Woodman, the roasted leg 'o lamb came out beatifully! The thermoworks probe did the job and the main part of the leg was a beautiful rosy red. You could smell and taste the smokeyness of the oak chunks, and everyone just loved it. I decided to do it with the drip pan in the middle and coals on either side. Added some more coals and oak after one hour, and it was done in just under two. And we have some great leftovers for a while, because it was one big ole lamg leg. Fantastic!

Next, JamesB.... are you making a serious offer to me or just pulling my lamb leg? You sound serious, and in a way it makes some sense. The main issue would be shipping it to me when the time came. So forum folk, anyone know this here alleged JamesB? :wink: Is he to be trusted with something so, so, uh, big and heavy? I put a picture in below. The whole thing is just under 9'. Ah well, let me know.... if it's a joke you can laugh at me all that much more. :lol:

Lastly, for Mr. 1044, I wuz just joking with my 'newbie' comment to the Right Honorable Jim Minion. See my post up about halfway where I hoped to clarify that. I was just joshing that it said on this here forum that jminion was a newbie. I got a laugh outta that one!

And truly lastly, let's all hope that 2005 ends up for the world a whole lot better than it started....

http://users.adelphia.net/~jbmalin/My_pit2.jpg

[JamesB]

Hiya everyone,
<snip>
Next, JamesB.... are you making a serious offer to me or just pulling my lamb leg? You sound serious, and in a way it makes some sense. The main issue would be shipping it to me when the time came. So forum folk, anyone know this here alleged JamesB? :wink: Is he to be trusted with something so, so, uh, big and heavy? I put a picture in below. The whole thing is just under 9'. Ah well, let me know.... if it's a joke you can laugh at me all that much more. :lol:
<snip>
http://users.adelphia.net/~jbmalin/My_pit2.jpg

Well, now I was just funnin with ya as I don't really NEED anything else to cook on right now, but ifn the folk's down at Klose start giving ya grief about storing your new pit as they agreed to, lemme know and we can get something worked out to get it picked up and stored up here for ya... Heck Houston's only 4 or so hours away, I'd drive that far to help a fella Qr... Then we would have to figure out how to get it to ya after that...

Nice looking pit btw...

James.

[Barnet in SoCal]

OK, whew, go ahead 'n' laff away, everyone... I think they'll be OK with it at the factory, they just had to cover it up well. They actually have one or two more things to do with it. When I spoke with Dave Klose a few months ago he recommended I go with stainless steel grates since we live very close to the ocean, and the order I placed for that hadn't gone through. One or two other minor things. But as far as I know they'll be fine letting her sleep for a good long while until we kindly wake her up and put her on the truck. Yeah, it looks like a nice pit. I'm looking forward to lighting that first fire. I've been saving lots of bacon grease for seasoning, too. Mmm-hmm!

[Mac]

Barnet,

Have you considered using any other oil other than the BACON grease you are saving, for the seasoning? While there are many good options I think peanut oil is the best alternative because of the very high burning temperature. Just my 2 cents!

:o :o

[Barnet in SoCal]

Thanks Mac, yes, my thought was to seal the pit using primarily peanut oil, and to add some bacon grease for that extra special sumpin'. Dave Klose recommends the bacon grease on his website, so I figure he knows a thing or two about it.

[Woodman]

Yeah, alot of guys use bacon grease. The way I always figured it, your food ain't gonna touch most of the area's you are seasoning, so what difference does it make from a taste standpoint? I use peanut oil myself. Woodgrease

[Cal_BBQ Pit]

So the Woodman he say to me, "Post on Tejas BBQ Rub, that's the forum where it be."

So here I am... hello all from beautiful SoCalifornia (Santa Monica, to be exact).

I'm going to roast a leg 'o lamb in the Weber kettle for New Years, using a mixture of lump and briquet. Gonna try some wood chunks for smoke. I've read opnions both ways on whether or not the chunks should be soaked first or not.

What do you say?

I say "Thank you in advance," and.... "Merry Christmas"


Barnet in SoCal,
Hey welcome, good to see other fellow So Cals on here!!! I soak my wood occasionally when I want it to last longer (The chunks)< but if I am using straight wood, I dont. It just depends. Everyone has their own preference, this is just mine!! Hope it helps!! And welcome once again!!

8) 8)

Barnet

PS: I've ordered and have had built a big ole Klose pit that is sitting in their factory. We're remodeling the house and are creating a Barbecue Shrine to hold it. But it'll be some time before I can take delivery on it, so I've got a while to name it and still uses the Weber....

[Cal_BBQ Pit]

Man, that should have read like this: (SORRY!!! :oops: :oops: )

Barnet in SoCal,
Hey welcome, good to see other fellow So Cals on here!!! I soak my wood occasionally when I want it to last longer (The chunks)< but if I am using straight wood, I dont. It just depends. Everyone has their own preference, this is just mine!! Hope it helps!! And welcome once again!!

[Barnet in SoCal]

Thank you kindly Sir Monkey Man Cal for the SoCal welcome... Is 'Cal' for California? :wink:

Glad to know there's someone relatively close by who has more experience than I as a Q-meister. When that blessed day comes and our baby is delivered by the diesel-powered stork, perhaps you can come to a welcoming ceremony (post-seasoning, of course) in which we'll set a fire in her belly and create much Q.

[Cal_BBQ Pit]

Sounds good to me!!! We're out here in Pasadena!! 8) Love to hang out sometime

[Woodman]

I like to dampen my "wood" as often as possible :oops: :oops:

[nshaw65]

Don't forget about your Q Bruther in Tulare, where in the hell is Tulare you ask?, just north of Bakersfield and south of Fresno. I'll drive to Santa Monica or Irvine any time for a great Q party. I could bring chicken halves smoked on my pellet grill to show ya all some bodacious chicken.

How about starting a Q'fest here in Calif. ? I bet we could show these Texans a thing or two about BBQ. We could introduce them to Tri Tip and they would be leaving wondering if we had our own breed of cattle out here.

[Woodman]

Cool! 8) 8)

[Barnet in SoCal]

This is excellent... the SoCal shall rise, uh, not again, but, uh, well, just rise. Sorta like Woodman when he soaks his chunks, or whatever it is he does.

Hmmm, I better drop this one right now. :wink:

Get-togethers are good for me. The family will be hunkered down a lot this year since we will be starting our big house remodel in a monthy or two and have to move into temporary digs while it happens. So mebbe I can offer an invitation in about a year or so. Until then we can get together on the forum or... ??

[Barnet in SoCal]

BTW nshaw65, you have the best signature tag on the BB... I just cracked up laughing when I read it the first time!! Way ta go!

[Woodman]

You better tell em you work at UCLA first , in case they are fans of that "other"team, what did you call it?.........Useless School Children or something? Woody

[Barnet in SoCal]

No no, that's Useless School FOR Children.

ahem.

Only flaming allowed is in the fire-box, as long as it doesn't blacken the meat! :P

[Woodman]

Hey, as long as you're not a mishagin fan! :wink:

[Dirty Ron]

:evil: :evil: :evil: :evil: :evil: :evil: :evil: :evil: :evil: :evil:

[Cal_BBQ Pit]

Don't forget about your Q Bruther in Tulare, where in the hell is Tulare you ask?, just north of Bakersfield and south of Fresno. I'll drive to Santa Monica or Irvine any time for a great Q party. I could bring chicken halves smoked on my pellet grill to show ya all some bodacious chicken.

How about starting a Q'fest here in Calif. ? I bet we could show these Texans a thing or two about BBQ. We could introduce them to Tri Tip and they would be leaving wondering if we had our own breed of cattle out here.


We cant foget about you!! Lets get that Q fest going!! 8)

[nshaw65]

Cal, let's do it. We'll have Q'ers from all over the world coming once they find out. Problem is, once they come to the Golden State for the first time they won't want to leave.

[Woodman]

NS, been there. Love it. Can't afford to stay!!!

1) Golfed at Torrey Pines and Lacosta ( $200/round!!!!)
2) Did Disneyland
3) Golfed and stayed at Palm Springs (Indian Wells actually)
4)Spent a week up in the Reno /Tahoe area.

Now there is no debate, that Californy has any other state I've seen on this forum beat for natural beauty. That Tahoe/Truckee area in the Sierras (as well as Yosemite) has to be the most spectacular place I have ever been. But the cost of living out there makes it a scary place to move! Woodman

[nshaw65]

Depends on where you live here. I bought a 3 bedroom , 2 bath , 1900 sq. ft. home 5 yrs ago for $75,000. Worth about $120,000 now. We have central air and heat. Highest electric in the summer is about $250 and winter the gas is a high of $45.00. The housing prices are a lot more reasonable in the Central Valley than anywhere else in the state. Were only 100 miles to the Ocean and 50 miles to the mountains.