Here's How Long to Soak Wood Chips for Smoking (And When You Should Skip It)

If you’ve ever wondered how long to soak wood chips for smoking, you’re not alone.

This is one of the most debated topics in backyard BBQ, and for good reason.

The right answer depends on your setup, your wood, and the flavor you’re going for.

Let’s break it all down in a simple way, so you know exactly what to do the next time you fire up your smoker or grill.

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Do You Even Need to Soak Wood Chips?

Before we talk about soaking times, here’s a truth many pitmasters agree on:

You don’t always need to soak wood chips.

Soaking is optional, not required.

Many people believe soaking prevents chips from burning too quickly.

Others say it helps them smoke longer.

But in reality, soaked chips don’t smoke; they steam at first.

If your goal is to produce clean, flavorful smoke, dry chips may actually be better in some cases.

When Should You Soak Wood Chips?

Soaking is useful when:

• You’re using a charcoal grill and want to extend the smoking time.

• You’re cooking low and slow and want a more controlled smoke release.

• You’re using a gas grill with a smoker box (soaked chips take longer to ignite).

In these cases, soaking may help chips last longer and prevent them from catching fire too fast.

Here’s How Long to Soak Wood Chips for Smoking

If you decide to soak your chips, here’s the sweet spot:

✅ Soak for 30 minutes to 1 hour

This gives the chips enough moisture to slow down their burn without turning them to mush.

Avoid soaking for longer than 1 hour.

Why?

• Wood doesn’t absorb much water beyond 60 minutes.

• Over-soaking can make chips harder to ignite.

• You might just be wasting time for no added benefit.

A quick 30-minute soak is enough for most smoking needs.

How to Soak Wood Chips (Step-by-Step)

• Place chips in a bowl or bucket

Use enough water to fully submerge them.

• Let them sit for 30–60 minutes

Set a timer so you don’t overdo it.

• Drain and pat them dry

You want chips that are damp, not dripping.

• Add to your smoker box or directly on charcoal

They’ll steam first, then smoke as they dry out over heat.

💡 Tip: Don’t use lighter fluid or flavored liquids (like beer or wine) for soaking; they rarely add flavor and could produce strange odors.

What About Wood Chunks?

Larger wood chunks don’t need soaking at all.

They burn slower by nature and give off smoke for longer. 

Soaking them doesn’t do much, and they may take forever to start smoking.

If you’re smoking something like brisket or pork shoulder for several hours, dry chunks are usually the way to go.

Choosing the Right Type of Wood

Each wood chip has its own flavor:

• Applewood: Mild and sweet; great for poultry or pork.

• Hickory: Strong and smoky; ideal for ribs and brisket.

• Mesquite: Bold and earthy; best used in moderation.

• Cherry: Sweet and fruity; pairs well with almost anything.

Make sure to match the wood to your meat.

And whether you soak or not, never use treated or painted wood: it can be toxic when burned.

Need help picking the right chips for poultry?

Check out our full breakdown on the 5 Best Wood Chips for Smoking Chicken: Get Perfect Flavor Every Time to find your perfect match.

Bonus: Know When Your Meat is Done (and Not Over-Smoked)

Adding too many chips at once can lead to bitter meat.

A little smoke goes a long way.

For best results, combine smoke timing with accurate internal temps.

That’s where a meat smoking guide really helps.

📌 The Easy Function Meat Smoking Guide Magnet gives you quick, at-a-glance wood pairings, cook times, and safe internal temps right where you need it, on your grill or smoker.

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And if you’re just getting started with smoking meat, here’s a great place to begin: Pro Meat Smoking Guide for Beginners: Master the Art of Smoking Meat Like a Pitmaster.

It covers the full smoking process from start to finish in an easy-to-follow way.

Final Thoughts

So, how long should you soak wood chips for smoking?

30 to 60 minutes max, if you soak them at all.

In most cases, soaking isn’t required, but it can help control how fast chips burn especially on hot charcoal or gas grills.

Just remember: it’s better to use the right wood and good technique than to rely on water alone.

Want to step up your BBQ game?

Click the image to check out our full range of Easy Function BBQ tools, guides, and grill brushes: built for serious backyard chefs.

P.S. We regularly publish new recipes and grilling tips. Here’s the most recent one: Offset Smoker vs Pellet: Which One Wins?)