You don’t need a dedicated smoker, like a Green Mountain Grill to be able to infuse your food with a scrumptious smoky flavor. You can use your gas or charcoal grill to achieve the same result. It takes some practice to get the method just right, but with these tips and tricks, you’ll be well on your way to a smoldering smorgasbord of your very own!
The first thing you need to decide when you’re smoking your food is what kind of wood you want to use. Different types of wood will produce a different flavor, so you want to pick a wood that will complement the dish you are preparing. Once you get the hang of it, you can start to mix different types of wood to customize your flavor!
To get you started, we’ve summarized the list from A Comprehensive Guide to Charcoal and Wood Chips for Grilling of common smoking woods and their flavors:
Fruitwood – Subtle flavor with hints of fruit and sweetness
Oak – Woody and nutty flavor, the most popular of smoking woods
Maple – Very mild, sweet and sugary flavor
Hickory – Robust, nutty flavor that is much stronger than oak
Mesquite – Very strong, bitter, sagebrush flavor
Pecan – Similar to hickory but less strong and nuttier
Walnut – Very overpowering with a slightly bitter flavor
Beech – Similar to oak and is very mild
Birch – Sweet flavor but fast burning
Alder – Light, sweet flavor
Old whiskey and wine barrels – Usually oak and infused with whiskey or wine flavors
The amount of wood you need will change depending on how long you plan to smoke your food and how quickly the type of wood you choose will burn. Wood chips are small pieces that burn up relatively quickly. They are great for foods that don’t take long to cook, like steak, fish, or chicken. If you’re cooking ribs, brisket, or meats that cook more slowly, you will probably want to use wood chunks that are about the size of your fist. These chunks will burn longer and allow you to smoke your food over time.3
Soaking wood chips prior to grilling is the subject of much debate among grilling experts. Some say not to soak, that soaking the wood only takes up time and takes away from the intensity of the smoke emitted.1 While this is ultimately true, one thing to consider is that the wood will steam before it smokes. If you are grilling sausage, this method can be useful in keeping the sausage casings from drying out. For most though, keeping a water pan on the grill or spritzing the sausages with water is enough to keep them moist without adding this step to the smoking process.2
There are several different ways that you can prepare your wood for smoking. If you throw the wood directly on the heat source, they will burn rather than smoke, so it’s best to contain them in some way to restrict the flow of oxygen. Some people put them in a metal smoking box or a mesh smoking bag. Others prefer to make their own pouch out of aluminum foil. To make your own pouch, take two pieces of foil and lay the chips in the center. Wrap up the sides to contain the chips and poke holes to allow the smoke to escape.3
Once you’ve found the process that works best for you and your grill, using wood chips will change how you grill forever. You’ll soon find yourself dreaming of a hickory-smoked sirloin, or a pecan smoked salmon. You can find grills, smokers, wood chips, and all the accessories you need at most local Pinch A Penny locations. What are you waiting for? Fire up the grill and escape to the backyard today!
Selection may vary by location
1. How to Grill with Wood Chips
2. A Comprehensive Guide to Charcoal and Wood Chips for Grilling
3. How to Use Wood Chips for Smoking – On Charcoal or Gas Grills
Direct vs Indirect Heat: What’s the Difference?
Find out what method you should be using and why.