Is it possible to soak and store wood chips and chunks a head of time in a close container with water in it?
Mon Aug 18, 2003 8:41 am
I wouldn't, if you're talking about long term storage. The chips will mildew and rot. Depending on the storage temperatures, mold and mildrew can happen rather quickly. May (?) be OK to soak overnight, but I wouldn't do it any longer than that.
If Norm Abrams can build with wood that has been sunk for 100 years I don't see why it wouldn't burn. Wouldn't do it without sealing it though.
Tue Aug 19, 2003 7:19 am
Sure, logs sunk in deep water last for years and years. Amazing how much wood remains from o-l-d shipwrecks. A few years ago, read about an ancient canoe that was dregged from a river bottom. It was in surprisingly good condition. The canoe had been protected by a layer of mud and silt.
That's quite a bit different from some chunks of wood floating in a water bucket. If the wood is exposed to air and water, it will rot. Especially hardwoods suitable for smoking. They don't contain the resins that resist decay. Ever pick up drift wood washed up from the depths of a lake? With the exception of a newly fallen log, would you smoke with it?
It' just my HO, but I wouldn't use wood, for cooking, that has been soaked with water for any material length of time. On the other hand, I'd love to have some spalded maple to go on the lathe.
I understand the desire to have something prepared ahead of time - I usually place the wood chips or chunks into a water and beer solution the night before I plan on smoking which works great, however I did leave some in for about 2 days since I was unable to smoke the next day and they were very moldy and even though I am sure that they would smoke, I assure you that I would not want to eat anything with that flavor.
I used to store them outside in a bucket full of water (no lid) until recently. When I went to retrieve some of my pre soaked chunks, I was greeted with an unpleasant aroma comming from the bucket. From then on I put the chunks in the bucket before I do my food prep, and start the charcoal in the chimney starter. Timing works out to about an hour.