Grilling with Wood Chips
Many people enjoy the flavor created when meat or vegetables are grilled with the addition of smoldering wood chips. The smoke from wood chips adds a distinct flavor to whatever you might be grilling. Some wood produces stronger flavors then others and still others actually add a sweetness to the meat.
The most important part about using wood chips is not to be afraid to experiment. Try soaking your chips in apple juice, wine, brandy, or other liquids to add additional flavors to your grilling. Be creative, have fun!
Some General Guidelines
1) Mesquite – adds a hint of sweetness with a strong earthy smoky flavor to it. It is very popular and often used in restaurants. Sweeter and more delicate than hickory, it's a perfect complement to richly flavored meats such as steak, duck or lamb.
2) Apple – has a more delicate flavor than either Mesquite or Hickory. Applewood chips work wonderfully with poultry, game birds and pork. Serve chutney made from the same fruit to accentuate the flavor even more. Slightly sweet but denser and with a fruity smoke aroma.
3) Hickory – creates a classic BBQ flavor and is more pungent and smoky producing a bacon-like flavor. The most common wood used. Good for all smoking, especially ham, pork and ribs.
4) Grape (Cabernet) – is traditionally used in Italy and France, and offers a more delicate flavor than hardwoods. Grape wood is recommended for use with fish and poultry. Smoke lightly to permeate foods with their sweet, wine-hinted flavor. Aromatic, similar to other fruit woods.
4) Pecan – is the best for a beautiful golden-brown turkey. Try it with other poultry products, game birds and even pork for that delicate pecan flavor. Similar to hickory, but not as strong.
Be careful to avoid "homemade" wood chips that have been treated with chemicals or has sap or tar in the wood.
How to grill with wood chips
The most common method is to use a smoker box. We recommend stainless for its long life and ease of cleaning. The smoker box can be placed directly on the ceramic briquettes or the flavor trays. With charcoal grills the smoker box can sit directly on the charcoal or you might try tossing some wood chips directly on the charcoal to increase the amount of smoke.
The chips should be soaked in water for about twenty minutes before placing them in the smoker box.(Soaking is not mandatory, if using "dry" chips the smoke will be more intense and the wood will be consumed more quickly).
Place the smoker box in a hot BBQ for about 10 to 15 minutes before you put the meat on the grill. This gives the chips time to start smoking. The smoke will fill the BBQ and infuse the meat with its unique flavors. Try not to lift the hood too often because it lets the smoke escape and reduces the affect.
We carry a variety of wood chips in our stores; including Mesquite, Apple, Hickory, Grape and Pecan as well as stainless smoker boxes.
Well that’s all it takes! Give it a try and Happy Grilling!
The most important part about using wood chips is not to be afraid to experiment. Try soaking your chips in apple juice, wine, brandy, or other liquids to add additional flavors to your grilling. Be creative, have fun!
Some General Guidelines
1) Mesquite – adds a hint of sweetness with a strong earthy smoky flavor to it. It is very popular and often used in restaurants. Sweeter and more delicate than hickory, it's a perfect complement to richly flavored meats such as steak, duck or lamb.
2) Apple – has a more delicate flavor than either Mesquite or Hickory. Applewood chips work wonderfully with poultry, game birds and pork. Serve chutney made from the same fruit to accentuate the flavor even more. Slightly sweet but denser and with a fruity smoke aroma.
3) Hickory – creates a classic BBQ flavor and is more pungent and smoky producing a bacon-like flavor. The most common wood used. Good for all smoking, especially ham, pork and ribs.
4) Grape (Cabernet) – is traditionally used in Italy and France, and offers a more delicate flavor than hardwoods. Grape wood is recommended for use with fish and poultry. Smoke lightly to permeate foods with their sweet, wine-hinted flavor. Aromatic, similar to other fruit woods.
4) Pecan – is the best for a beautiful golden-brown turkey. Try it with other poultry products, game birds and even pork for that delicate pecan flavor. Similar to hickory, but not as strong.
Be careful to avoid "homemade" wood chips that have been treated with chemicals or has sap or tar in the wood.
How to grill with wood chips
The most common method is to use a smoker box. We recommend stainless for its long life and ease of cleaning. The smoker box can be placed directly on the ceramic briquettes or the flavor trays. With charcoal grills the smoker box can sit directly on the charcoal or you might try tossing some wood chips directly on the charcoal to increase the amount of smoke.
The chips should be soaked in water for about twenty minutes before placing them in the smoker box.(Soaking is not mandatory, if using "dry" chips the smoke will be more intense and the wood will be consumed more quickly).
Place the smoker box in a hot BBQ for about 10 to 15 minutes before you put the meat on the grill. This gives the chips time to start smoking. The smoke will fill the BBQ and infuse the meat with its unique flavors. Try not to lift the hood too often because it lets the smoke escape and reduces the affect.
We carry a variety of wood chips in our stores; including Mesquite, Apple, Hickory, Grape and Pecan as well as stainless smoker boxes.
Well that’s all it takes! Give it a try and Happy Grilling!
