Overheard a guy at a competition say soaking wood chips is pointless

I was at a small backyard comp in Kansas City last Saturday and heard a pitmaster telling a new guy that soaking wood chips in water does nothing except waste time. He said the steam just cooks off in minutes and all you get is less clean smoke. But I've been soaking my apple chips for 3 hours on every brisket for 5 years and I swear it gives a milder flavor. What's the real deal here - science or tradition?

2 comments

2 Comments

parkerkim1mo ago

Has anyone else noticed that stubborn traditions in BBQ are a lot like the stuff we do in other parts of life just because we've always done it? I used to soak my chips too, read the same science articles that guy probably did, but honestly I think the ritual itself adds something. Like when I used to warm up my car for ten minutes every winter morning before realizing modern cars don't need that. We get attached to these small steps because they make us feel like we're doing something special, even if the results don't really change. Have you tried a side by side test with soaked vs dry chips on two similar briskets just to see if you can taste the difference blindfolded?

simontorres1mo ago

Dry chips make me feel like a real pitmaster, soaked chips just make me feel soggy.