[luisricky]

it is truth that if you leave soaking the wood in beer a few hours adds extra flavor to the meat

[Crash]

You'll probably hear two sides on this one. 

I say false.....beer is better for drinking.

[Mike (AZBarbeque)]

Years ago, I used to soak my wood, then I really got into this BBQ thing and found out that there were no advantages to it, instead, just the opposite.  It brings your temp down and it's also a waste of some good drinking beer..

I would suggest that you try it different ways and see which one you like more.  Once you do, stick with that method..

Let us know what you decide to do.. 

[RobOConnell]

Yeah I saw a study on tv.. I think it was Alton Brown, dont quote me... but even after a 24 hour soak, the liquid only penetrated about 1/16 inch into the wood. not enough to hinder from burning once the initial liquid was evaporated. And thats not very long. So I would say false on this one. Save your beer for better use.

Rob

[bearbonez]

False...burn the chips and drink the beer.

 Also I have heard from alot of people who use a water pan with beer/wine/juice/onions etc. thinking the vapor will impart flavor. This is also false. Think back to jr. high school physics...when you boil liquids...what kind of molecule is the vapor evaporating? H2O right? This is how stills work when purifying water. So that means you have water floating around which will make for a moist environment, but all the particles that has the flavor are still sitting in the pan..which may make for a fine reduction and if catching drippings can make a fine sauce base.

[VisionQuest220]

You'll probably hear two sides on this one. 

Not so far and not from me either.

Soaking wood chunks is a waste of time. 

Soaking wood chips, however, is a different story but that's another thread.

[luisricky]

 I think. I better drink the beer  but thanks every one for the help, I just hear that and I came to ask the experts. I like this club, because I can ask and have the answer here, the next or the same day 

[Thom Emery]

Not so far and not from me either.

Soaking wood chunks is a waste of time. 

Soaking wood chips, however, is a different story but that's another thread.

Yes soak wood chips for the grill
When burning wood or "Throwing Sticks"
You want it dry

I remember that Cook Off Mike
"Mike What the heck are you doing with
the logs in the water trough?"

[Lizard333]

Why not just used the wood chips that come from the Jack Daniels barrels.  Best of both worlds as far as I am concrened.  And no alcohol of any kind is wasted in the process!!

[RobOConnell]

I agree, I get the JD chips for that particular smoke flavor.

Rob

[AzJohnnyC]

I used to use soaked chips, but now I throw chunks on dry.

[ddog27]

I have to agree with everyone else. Soaking is a waste of time.
Keep your wood dry. (Oh wait that came out wrong. Sorry!) 

[Lizard333]

Wet Wood is always better than dry........

[Mike (AZBarbeque)]

Wet Wood is always better than dry........

And this is how it all starts....   

[RudedoggAZ]

I could see if they were small chips but not chunks. The only way I could see the soaked chips being a benefit would be to slightly control the temp.