Page 163 - Turkey Book from Meathead

harcoal is not a very good source of smoke. When you
first light charcoal it produces an acrid smoke. When it is fully ignited and has a thin coat of white ash, charcoal produces little smoke. That is when you add real wood.
We don’t care what you have read, there is no need to soak wood before adding it to a charcoal or gas grill. First of all, it doesn’t absorb much water. That’s why they build boats from wood! Secondly, all that billowy white smoke is really steam because the wood cannot combust until the water on the surface of the wood evaporates at 212°F. Then the wood can go up in temperature to 500°F+ where it can combust. At that point, it burns with a bright blue and orange flame, making clean blue smoke with few impurities. Invisible “blue” smoke from burning wood tastes better than billowing white smoke from smoldering wood.
Do not overdo it on the wood as too much can result in a bitter and overpowering ashtray smoke flavor in your food. If the result isn’t smoky enough for you, add more the next time you cook.
C DOOW TUOBA