Smoking items on your grill is a great way to change things up
Wood Chunks or Chips
- Wood Chunks are best for recipes with longer cooking times (more than 30 minutes). They give off more smoke and burn slower than wood chips.
- Wood Chips burn much faster than wood chunks. It is a good idea to soak them in water for at least 30 minutes before use so they smoke instead of igniting. Wood chips work best for recipes that require a shorter cooking time (under 30 minutes).
Types of Wood
- Oak Best for beef, poultry, pork or cheeses
- Hickory Best for beef, game, poultry, and pork
- Pecan Best for beef, pork, and game
- Mesquite Best for beef, lamb, venison
- Fruitwoods Best for poultry, fish, ham, and veggies
Oak tends to cook evenly and can be a versatile choice. It gives off a strong flavor that is not too overwhelming.
Hickory is one of the more popular woods used for smoking. It gives off a robust, sweet aroma with a bit of a bacony flavor. Be careful to not use too much hickory as it can give your food a somewhat bitter flavor.
Pecan has a delicate, sweet and nutty aroma. A subtler version of Hickory.
Mesquite burns hot and fast so it is recommended for shorter cooking times. It has a strong, distinctive earthy aroma.
Most fruitwoods, including apple and cherry, tend to burn quickly and gives a mild sweet flavor.