bryan Posted February 3, 2012 Report Share Posted February 3, 2012 Has anyone tried one of these? http://www.smokedaddyinc.com/ Quote Link to comment Share on other sites More sharing options...
smokykensbbq Posted February 4, 2012 Report Share Posted February 4, 2012 Re: Smoke Daddy I have never tried one but I am not sure why you would need it with the KK. Just cut some smoke wood up in chunks the size of your fist or you can buy it cut up from different outlets such as Lowes, Bass Pro, Home Depot etc. The more smoke you want the more chunks you throw on the fire. I often mix woods together for low and slows depending upon the type of meat I am smoking or I will use smoke wood when I sear my steaks. Quote Link to comment Share on other sites More sharing options...
Tribeless Posted February 4, 2012 Report Share Posted February 4, 2012 Re: Smoke Daddy smokykensbbq: when you put your wood in amongst the charcoal like that do you soak it first, or it still gives off smoke from dry? I've been soaking wood chips in water for up to an hour, then putting them on top of the charcoal in a open top foil pouch, which seems to have been working pretty well. Quote Link to comment Share on other sites More sharing options...
LATrapp Posted February 4, 2012 Report Share Posted February 4, 2012 Re: Smoke Daddy I think the smoke daddy's appeal is cold smoking. It would be great to hear if anyone here has used it. Definite interest here. Tribeless- I always soak and would recommend it. Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 5, 2012 Report Share Posted February 5, 2012 Re: Smoke Daddy There is quite a bit of dispute about whether or not there is any value in soaking wood prior to smoking. Check around on the net and see the arguments. We talked about the plateau on shoulders and briskets. Is there a "plateau" for smoke? The wood is only going to smoke after the water has evaporated. So at first heat energy is being absorbed by the water, which then vaporizes, and then the wood, which is now in it's original dry state, reaches combustion temperature, and starts smoking. So what did we gain by soaking the wood? We used energy from our fire to drive the moisture out of our soaked wood to make steam. Energy that would have been used to cook the meat and fire the smoke wood had the moisture not been there from the soaking. If you just want to use up some of your fuel making steam, you might want to soak your wood chips. I throw mine in dry. Quote Link to comment Share on other sites More sharing options...
Tribeless Posted February 5, 2012 Report Share Posted February 5, 2012 Re: Smoke Daddy You make a convincing argument Michael There might be one reason for soaked though. I'm doing quite a bit of longer, medium heat cooking, using the indirect method: refracting stone, drip tray on lower grill and food on top. With that combination it's almost impossible to add more wood for smoking, so by putting in soaked wood inside a foil pouch, it gives me about half an hour to bring KK up to constant temperature I want to cook at, which is when I put my food in. Thus, the smoking is 'starting' when the food is in. Otherwise, a lot of it would be burnt up first. Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 5, 2012 Report Share Posted February 5, 2012 Re: Smoke Daddy Exactly so. Soak to give a time lag before actual smoking begins. Quote Link to comment Share on other sites More sharing options...
slu Posted February 6, 2012 Report Share Posted February 6, 2012 Re: Smoke Daddy Just about any wood that burns is going to have some acridity to it for the first few minutes. I think it better to get your smoke at the beginning of a cook but after the wood chips have a few minutes to burn off the harshness. So, no need to delay combustion by soaking the wood. Quote Link to comment Share on other sites More sharing options...
teddysurf Posted February 6, 2012 Report Share Posted February 6, 2012 Re: Smoke Daddy I recall reading somewhere that the value of soaking smoke wood is that it extracts some of the water soluble chemicals in some wood types and make the resulting smoke more pleasant. I struggle with this concept since water cannot penetrate much more than 1/8-1/4 inch into the surface area of a wood chunk. Hence, even if the water soluble chemicals were leeched out by soaking, the vast majority of the wood never saw the water and would retain any offensive chemicals. Quote Link to comment Share on other sites More sharing options...
Tribeless Posted February 6, 2012 Report Share Posted February 6, 2012 Re: Smoke Daddy Unless, teddysurf, you soak just woodchips, like I do, right through Though on the American pitmasters program, I noted one of the participants said that regarding fruit woods, the flavour comes from the sap burning, and that wouldn't exist in the small chips I use. Quote Link to comment Share on other sites More sharing options...
bryan Posted February 6, 2012 Author Report Share Posted February 6, 2012 Re: Smoke Daddy The "Smoke Daddy" seems to use dry product without all the foil, water etc covered elsewhere on the forum. Quote Link to comment Share on other sites More sharing options...
mrnitpicky Posted February 7, 2012 Report Share Posted February 7, 2012 Re: Smoke Daddy Has anyone devised a way to hook this up to a KK without drilling a hole through the side of the cooker? Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 7, 2012 Report Share Posted February 7, 2012 Re: Smoke Daddy We have a port already for the Guru/ Stoker. One would simply need to couple the output diameter of the Smoke Daddy to the input diameter of the Guru/ Stoker port. Quote Link to comment Share on other sites More sharing options...
dub Posted February 11, 2012 Report Share Posted February 11, 2012 Re: Smoke Daddy I recall reading somewhere that the value of soaking smoke wood is that it extracts some of the water soluble chemicals in some wood types and make the resulting smoke more pleasant. I struggle with this concept since water cannot penetrate much more than 1/8-1/4 inch into the surface area of a wood chunk. Hence' date=' even if the water soluble chemicals were leeched out by soaking, the vast majority of the wood never saw the water and would retain any offensive chemicals.[/quote'] Seems to me that anything leached out of the wood would be missed. I've seen some pretty dark soak water-well,from back in the days when I soaked... To some folx wood = cellulose+lignin and neither are much watersoluble Wet OR dry I still had flaming/flarings. My solution: foil wrap the wood and it won't flame/flare,and you get to unwrap free charcoal bits to use next time! I'd be nervous putting over(t)ly wet stuff into the hot zone of a cast cooker anyway -thermal downshock has ruined meals for me before! dub(OB SmokeDaddy: I see no use for one) Quote Link to comment Share on other sites More sharing options...
teddysurf Posted February 12, 2012 Report Share Posted February 12, 2012 Re: Smoke Daddy I tend to agree and do not soak anymore either. Starving the wood of oxygen (foil, or smokepot) brings the smoke without the fire and leaves charcoal remnants in the foil / smokepot as a gift! That's the approach I take now as well. Quote Link to comment Share on other sites More sharing options...
