When smoking meat is it better to use charcoal or wood ? If using only wood will the meat get to smoky?

Question

Im smoking chicken thighs and a brisket. Will charcoal leave a after taste if a do a combonation? Should i soak some of the wood or all?

Answer 1

Use the charcoal first, AND separately from the wood. Then smoke the meat. Your will get that nice grilled taste that comes from charcoal, but the wood will give it that sweet and smoky taste you are looking for. Yes, soak all the wood. Good luck! (this works great for smoked salmon also!)

Answer 2

Charcoal is wood. Henry Ford invented charcoal by removing all of the water from wood. I prefer to use charcoal wood for BBQing.

But if you are going to smoke meat, you have to use wood chips that have been soaked in water overnight.

Answer 3

I use all apple wood and if the fire gets too hot I use apple sawdust to smother it. As far as too smokey I haven't got there yet. Things to remember is that the flavor is strongest(harshest) the minute you take it out of the smoker. I usually make hams, bacon and jerky. I put as much smoke flavor as I can into them and let them "mellow out" before eating. (at least a few days. Also smoke flavor is harsher as the temperature of the smoke increases

Answer 4

Agreed with the above answers...

Please note however, that it is critical that you DO NOT use quick-starting charcoal that's loaded with starter fluid (don't use starter fluid, either). It will leave your meat with a horrible taste, and a potentially residue.

Answer 5

Mix them using wood is always better and yes you want to soak it that will make it smoke more..

Answer 6

i use hickory chips