Maple wood

[Smokey_Joe]

Generate smoke from the burning of wood chips or wood logs. Since NO2 is a by-product of incomplete combustion, green wood or wetted wood seems to enhance smoke ring development. Burning green wood or wetted wood also helps to increase the humidity level inside the cooker.
A high temperature flame is needed to create NO2 from nitrogen and oxygen. A smoldering fire without a flame does not produce as much NO2. Consequently, a cooker that uses indirect heat generated from the burning of wood typically will develop a pronounced smoke ring. A nice smoke ring can sure make a piece of barbecued meat look attractive.

Taken from:
Author:

Joe Cordray is the Meat Extension Specialist at Iowa State University’s nationally renowned Meat Lab, located in Ames, IA.

 

[Rob D.]

hmmm, i don't disagree (especially with a meat specialist), but then why bother using a well-seasoned wood and then soaking it? why not just start off with a less seasoned wood? soaking the wood seems a little counterproductive to having a hot fire....plus the btu's of a wet wood are far lower than a seasoned wood

i guess i don't have a problem like that. i'm using a wsm (which i would consider indirect heat with the water pan inside), and water in the pan, providing me with ample humidity in the cooking chamber. a lump charcoal with smokewood is pretty hot.....maybe 800-900*? would a dry piece of wood being burned with a water pan providing humidity would give ya the best of both worlds?....

food for thought....

Rob

 

[Captain Morgan]

had a conversation about just this the other night....would love to hear opinions on the moisture involved in a cook.

I've heard lots of thoughts on moisture in a cook and vice versa. I know pros that swear by a moist environment, won't even talk about electric
smokers, yet I've eaten q made in Smoke Shacks that was fabulous.
I've done the sand and water in my wsm.

Anyone of you Alton Brown types got a definitive answer?

 

[wittdog]

I'm no Alton Brown type..but I have read some books with both sides of the question....what I can tell you from experience when I'm doing the "cold or cool" smoking in the lectric smokehouse...as far as sauasge is concerned you want the casings to be dry so that the smoke particles don't bond with the water on them.....if the casings aren't dry you don't get the color you want or the texture..the casing don't have that snap that get tough....