Howdy Big Lou. You are one of the first videos I watched. You were using the Smokey Joe Jumbo. My Dad smoked on a Jumbo from 1967 or so until June 1988 when he died. When I retired from the Navy in 2000 I started smoking on the Jumbo. Mostly pork chops chicken and such. About 2001 some Crap Bag stole it out of my backyard. Anyway the first thing that comes to mind when I see "BIG LOU BBQ", is my Dad and that damn Contraption 😊. I don't soak my sticks or chips. Thanks from Chuck in the Southwestern Desert Arizona.
Big Lew, I've tried to watch this 4 times and always got a phone call. I finally finished, and you didn't give a definitive answer 🤣 I've also done both ways, and I'm not sure if it really makes a difference? Can't wait to get mine!!!!
True, however, we’re putting the wood chips in there for the purpose of infusing flavor to the food so it does seem like testing out which one had a better smoke flavor would be a good thing. You did mention maybe it was steam and not smoke so I think taste in it or at least you’ve given us your opinion of which one had a better smoke flavor would be good.
Nice comparison. I bought a Chargriller AutoKamado half price from Walmart last year. There are a lot of complaints about not getting a lot of smoke because it is very efficient. The owners manual says to soak your wood chunks before adding to the grill. To date, I do not know of anyone who has used soaked wood chunks so I will have to try some soon…
Beautiful loin Big Lew ! Love my Monument grill ! I’m a no soak guy. I typically run a water pan for moisture in my pits so no need for the steam. Great job Sir !
Kew, good morning my friend ! I love what you do you are very honest in your reviews I like that. Personally I always wet my chips .. I have a 5 foot long pig roaster. And if I do not wet them first they tend to burn up on the coals to fast. THANK YOU FRANK FROM MONTANA.....
Yes straight on hot coals is a different thing. This was about using them in a gas grill. I saw no reason to do so. However on a live fire I would of needed.
When I used smaller wood chips like those westerns and soak them I got a really good smoke smell I did it the same way a week later and didn't get hardly any smoke smell because I didn't soak any of the chips and I use the big chunks
I suspect the rate of burn/smoke has more to do with airflow than wet vs dry. Those boxes don’t allow much air to get to the chips. I use a Weber charcoal grill a lot at home and if I keep the top vent almost closed I get good smoke with a few wood chunks.
Thank you for the video. I especially like your channel introduction video. Funny. However, when I want to add more smoke I use an A-Maze-N pellet tube. It smokes for 5 hours and puts out a lot of smoke. MUCH, MUCH, MUCH more than the Monument smoke boxes used in this video. You won't be asking yourself, 'Is it smoking?' You'll be trying to see through all of the damn smoke. If you haven't already you might want to give that a try. Costs about $20 but clones cost half that. Thanks again.
B&B chose to straddle the fence on this and list both as a way to use their chips lol. I could never tell a difference and always chose dry out of my own laziness.
I haven't had an issue with not enough smoke because I process my Firewood and haven't ever cooked with charcoal. Sometimes my splits arent as dry and seasoned as I'd like. With an offset I'm always managing the fire to avoid too much smoldering. I personally don't think it's needed to soak Firewood but I've never used kiln dried wood for flavor.
Hey Big Lew! Your final conclusion is mine also. From your side by side it showed that it was exactly the same. Being that for water to actually penetrate and make a difference the way it smolders would take a very long time. Same reason that a wood boat floats. 😁 You got nice Charcoal right now. Next time I'de try mixing in some Pellets with the Chips and lite it.....blow it out and let it Smolder like that. 👍 What happened with the pork roast? Mmmmmm!!! 👍 \🔥/
The pork loin video is yet to come. Thanks for watching Ken. I haven’t owned a gas grill in many years. Thought I would take the opportunity to do this experiment while this one is relatively new. I appreciate you taking the time to watch, Ken.
Big Lew, I bought two Old Smokeys (18 and 22) after watching your vids, and they are are the best grills ever! My advice: stick to cooking fantastic food on simple grills, rather than reviewing stuff. There are tons of guys out there talking about technique, and only few Big Lews talking about the food itself.
Great review, Big Lew! I wanna know how was the smoke flavor on the pork loin? I have two of the stainless steel hexagon smoke tubes I use on my Monument Grill, but I use pellets, and they seem to work very well too. Have a great week, my friend.👍👍
Great video i stopped soaking mine as it starts to smoke straight away and i preheat my upright gas smoker firstly then i put my prepared meat and fish in. Fish ( salmon) i smoke only 25 min after putting in my woodchips in a stainless steel smoke box and my ribs and pork belly steaks i smoke for 55 min on 160 to 170 degrees centigrade. All done in under a hour and it's delicious. Keep up the good work. That rotisserie is awesome for chicken too. That looked really yummy. Morale of the story is to smoke only half of the entire cooking time. When the fat drips on the flames it creates all the smoking burnt fatty aroumas and makes it nice and tasty.
Very cool. Wet or dry? I think it depends on how long one wants the smoke? I like the placement spaces for the Smoker boxes. I find it, "different" the boxes are enclosed except for the tops? Did they produce smoke for the same duration of time? Fun video!
If a company says not to soak their chips that makes me suspicious if they use wood that's a bit green or a chemical to slow the burn. Soaking is simply supposed to slow the burn so you don't use up the chips too quickly and overload your cook with too aggressive a smoke flavor (potentially bitter).
I want them to ignite, otherwise the won’t smoke. If by combustion you mean flame up, well that’s the point of the smoker box it limits the amount of oxygen so they won’t flame and they didn’t flame up.
Howdy Big Lou. You are one of the first videos I watched. You were using the Smokey Joe Jumbo. My Dad smoked on
a Jumbo from 1967 or so until June 1988 when he died. When I retired from the Navy in 2000 I started smoking on the Jumbo. Mostly pork chops chicken and such. About 2001 some Crap Bag stole it out of my backyard.
Anyway the first thing that comes to mind when I see "BIG LOU BBQ", is my Dad and that damn Contraption 😊.
I don't soak my sticks or chips.
Thanks from Chuck in the Southwestern Desert Arizona.
Big Lew, I've tried to watch this 4 times and always got a phone call. I finally finished, and you didn't give a definitive answer 🤣 I've also done both ways, and I'm not sure if it really makes a difference? Can't wait to get mine!!!!
This was interesting but I would have done two different cooks, one with wet and one with dry to see which one has a better flavor.
I could have but that is subjective. I tried to keep this objective. You can make video about which smoke flavor you prefer.
True, however, we’re putting the wood chips in there for the purpose of infusing flavor to the food so it does seem like testing out which one had a better smoke flavor would be a good thing. You did mention maybe it was steam and not smoke so I think taste in it or at least you’ve given us your opinion of which one had a better smoke flavor would be good.
I use a LSG with charcoal and aways wet the chips, seems to give the meat alittle mosture, Great grill and Thanks!!
You keep good content rolling I appreciate it homie
Thank you
Nice comparison. I bought a Chargriller AutoKamado half price from Walmart last year. There are a lot of complaints about not getting a lot of smoke because it is very efficient. The owners manual says to soak your wood chunks before adding to the grill. To date, I do not know of anyone who has used soaked wood chunks so I will have to try some soon…
I have an auto kamado as well, Should I smoke the chunks or not?
Beautiful loin Big Lew ! Love my Monument grill ! I’m a no soak guy. I typically run a water pan for moisture in my pits so no need for the steam. Great job Sir !
Thanks Kent. The identical boxes in the same grill make it easy to do.
Kew, good morning my friend ! I love what you do you are very honest in your reviews I like that. Personally I always wet my chips .. I have a 5 foot long pig roaster. And if I do not wet them first they tend to burn up on the coals to fast. THANK YOU FRANK FROM MONTANA.....
Yes straight on hot coals is a different thing. This was about using them in a gas grill. I saw no reason to do so. However on a live fire I would of needed.
O and on another note wow that monument grill is gorgeous
It is a nice grill.
When I used smaller wood chips like those westerns and soak them I got a really good smoke smell I did it the same way a week later and didn't get hardly any smoke smell because I didn't soak any of the chips and I use the big chunks
Good info. Thanks . Do what works best for you.
I got rid of my gas grill because I haven't used it in years. Sometimes I soak, sometimes I don't! I think either way works. Nice pork loin Big Lew!
I got rid of my gas grill in the spring of 2017, but the company offers me chance at it and I took it.
I suspect the rate of burn/smoke has more to do with airflow than wet vs dry. Those boxes don’t allow much air to get to the chips. I use a Weber charcoal grill a lot at home and if I keep the top vent almost closed I get good smoke with a few wood chunks.
Thank you for the video. I especially like your channel introduction video. Funny. However, when I want to add more smoke I use an A-Maze-N pellet tube. It smokes for 5 hours and puts out a lot of smoke. MUCH, MUCH, MUCH more than the Monument smoke boxes used in this video. You won't be asking yourself, 'Is it smoking?' You'll be trying to see through all of the damn smoke. If you haven't already you might want to give that a try. Costs about $20 but clones cost half that. Thanks again.
I already have a tube like that.
B&B chose to straddle the fence on this and list both as a way to use their chips lol. I could never tell a difference and always chose dry out of my own laziness.
It can make a difference on a live fire with charcoal. I don’t think it matters much in a gas grill, using a box like this or aluminum pouch.
I haven't had an issue with not enough smoke because I process my Firewood and haven't ever cooked with charcoal. Sometimes my splits arent as dry and seasoned as I'd like. With an offset I'm always managing the fire to avoid too much smoldering.
I personally don't think it's needed to soak Firewood but I've never used kiln dried wood for flavor.
Thank you for the information. This video was intended for gas grill users. That’s where the debate is.
Thank you Needed this video !!!!
You are welcome.
Hey Big Lew! Your final conclusion is mine also. From your side by side it showed that it was exactly the same. Being that for water to actually
penetrate and make a difference the way it smolders would take a very long time. Same reason that a wood boat floats. 😁
You got nice Charcoal right now. Next time I'de try mixing in some Pellets with the Chips and lite it.....blow it out and let it Smolder like that. 👍
What happened with the pork roast? Mmmmmm!!! 👍 \🔥/
The pork loin video is yet to come. Thanks for watching Ken. I haven’t owned a gas grill in many years. Thought I would take the opportunity to do this experiment while this one is relatively new. I appreciate you taking the time to watch, Ken.
Big Lew, I bought two Old Smokeys (18 and 22) after watching your vids, and they are are the best grills ever! My advice: stick to cooking fantastic food on simple grills, rather than reviewing stuff. There are tons of guys out there talking about technique, and only few Big Lews talking about the food itself.
Great review, Big Lew! I wanna know how was the smoke flavor on the pork loin? I have two of the stainless steel hexagon smoke tubes I use on my Monument Grill, but I use pellets, and they seem to work very well too. Have a great week, my friend.👍👍
Pork loin video is forth coming. There was adequate smoke flavor on the pork loin. Not very intense like in one of my UDS’s. No smoke ring though.
Great video i stopped soaking mine as it starts to smoke straight away and i preheat my upright gas smoker firstly then i put my prepared meat and fish in. Fish ( salmon) i smoke only 25 min after putting in my woodchips in a stainless steel smoke box and my ribs and pork belly steaks i smoke for 55 min on 160 to 170 degrees centigrade. All done in under a hour and it's delicious. Keep up the good work. That rotisserie is awesome for chicken too. That looked really yummy. Morale of the story is to smoke only half of the entire cooking time. When the fat drips on the flames it creates all the smoking burnt fatty aroumas and makes it nice and tasty.
Very cool. Wet or dry? I think it depends on how long one wants the smoke? I like the placement spaces for the Smoker boxes. I find it, "different" the boxes are enclosed except for the tops? Did they produce smoke for the same duration of time? Fun video!
All answers to all your questions is yes.
Big Lou I might’ve missed you saying anything about the flavor did any side of the pork loin taste different?
No, the pork loin will be featured in an upcoming video. There was a nice flavor of pecan smoke. yet there was no smoke ring.
Thank You Big Lew
Seems like you get more smoke from dry ones, wet you have smoke and vapor
Yep
Great post Big Lew. Lov your new rig. How was the Pork Loin:)
It was quite good, a full video of it is forthcoming. Practice for a prime rib from KCSC.
@@BigLewBBQ **smiles**
If a company says not to soak their chips that makes me suspicious if they use wood that's a bit green or a chemical to slow the burn. Soaking is simply supposed to slow the burn so you don't use up the chips too quickly and overload your cook with too aggressive a smoke flavor (potentially bitter).
soaking prevents combustion of the wood chips, do it :). Since they are small more likely to ignite ^^.
I want them to ignite, otherwise the won’t smoke. If by combustion you mean flame up, well that’s the point of the smoker box it limits the amount of oxygen so they won’t flame and they didn’t flame up.
What one taste better
I don't soak my chips. But the flavorizer bars get seasoned and add some smoke. Great video. Did the smoker boxes give it a smoke taste?
Yes it did
@@BigLewBBQ Thank you. One day I may like to use a gas grill for winter grilling.
Good to know I've always wandered so im not soaking
Soaked wood chips creates mostly steam with very little smoke
I agree
I get a cleaner burn when I don't wet my chips.
Yep.
I think that there would be a musty flavor with the wet chips.
Lots of people do it. I don’t think it’s necessary on a gas grill.
Dry appears better. I don't soak. My preference.
Do not soak, burn wood
The wet ones are wet all of 2 seconds before they become dry ones..don't waist your time with wetting your wood...my 2 cents
Yep
I think if you want wood flavour than you need to cook with wood and charcoal.
I think you are right.