How to Grill using Woodchips
Experimenting with flavors is a great new thing to try on the BBQ. Instead of trying new
foods, why not enhance the flavor of the foods you already make by adding smoke?
The basic premise is simple. You soak the wood chips for about an hour, drain the water, and then throw them
on top of the hot coals. The woodchips will put out a lot of smoke, and that smoke will flavor the
food.
Try out different types of wood. Popular varieties include Mesquite, Oak, Hickory, and Pecan.
Woodchips can also be soaked in wine or beer to add additional flavoring. The following chart
outlines suggested uses for different wood types:
| Woodchip Type |
Suggested Uses |
|
Alder
|
Flavors fish nicely. Perfect for salmon.
|
|
Hickory
|
Use for smoking pork and ribs.
|
|
Mesquite
|
Strong flavor. Use for all types of beef and vegetables.
|
|
Oak
|
Strong smoke flavor. Use for most meats.
|
|
Pecan
|
Mild flavor. General Purpose.
|
The only downfall to using woodchips is that the wet wood will cause the coals to loose heat.
Experiment with different amounts of wood to see
how it affects the temperature. It doesn't take a lot of woodchips to get a large amount of smoke.
One small handful will produce enough smoke
for a round of burgers. If you really blow it (the fire gets cold)
you can always start more coals in your chimney starter and add
them to the fire to get it hot again. It also helps to have a
temperature gauge installed on your grill.
Woodchips are usually available locally in grocery stores in the same section as charcoal.
If you can't locate them, or you want a special variety, you can always mail order them.
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|
