Should I soak wood for smoking?

  You  can soak your wood chips in virtually any liquid to impart a unique flavor with the exception of water.  Water simply delays the burning of the wood chips which is the smoke flavor that you are looking for without adding any additional flavor to your entree.

By adding, whiskey, brandy, beer, wine, or juice the initial drying out process will infuse your entree with the liquid taste that you use.  Once the liquid has evaporated, then your wood chips will char and burn to give it that extra smoke flavor. 

The liquid that you choose should pair well with your entree just as if you were drinking it.  For example, chardonnay is great for smoking fish.  Beer for sausage or brat.  Whiskey for beef.  Brandy for deserts or cheese.  And apple juice for pork.

Also, the denser the wood chips that you choose will give off a longer and stronger smoke.   It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.Flame Grilling Products is a three generation family business operating out of the expanded family farmstead in Brooks, Maine.