How to Enhance Grilled Food With Wood Chips
Native Americans are credited with developing and perfecting the art of using wood as a means for flavoring fish, game, poultry and red meat. Because they understood that nature provides everything man needs to survive and thrive, they learned how to use those resources to their best effects. Now, hundreds of years later, the technique of using wood chips in grilling has become popular once again. Does this Spark an idea?
Things You'll Need
- Grill
- Fish, game, poultry or red meat
- Wood chips
- Grilling tools
- Smoker box
- Aluminum foil
Instructions
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1
Determine which form of fish, game, poultry, red meat or other food to wood-grill. Also determine the grilling method (charcoal, propane, fire pit or smoker) to be used.
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2
Choose the appropriate wood chips to match the flavor desired for the dish. Information about different woods is provided in the Tips section.
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3
Soak wood chips in water, fruit juice, beer, wine, liquor or flavored oil for a longer burn time as well as to inject additional flavors into the food to be grilled. Chips should be soaked for at least 30 minutes but can be left in the liquid for up to 24 hours.
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4
Put the wood chips into a smoker box or a foil pouch, if desired. Poke several holes or slits into the aluminum pouch so the wood's flavor can escape into the dish being cooked. Then place the box or pouch into the grill close to the fire as soon as the flame is built but before the food is added to the grill.
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Prepare the grill. Make sure the flame is sufficiently hot in a fire pit grill. Ascertain if the temperature is as desired (between 350 and 450 degrees) on a propane grill or smoker. Wait for coals to be at their hottest before moving on to the next step.
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Prepare the food for grilling. Marinate, apply rubs or add seasoning as desired.
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Add wood chips directly into the fire itself for a smokier, heavier dose of flavor. For a better overall effect, place the pieces around the outside part of the grill rather than staking them in the center.
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Place the food on the grill. Put the grate closer to the fire for heavier flavor or above the fire for a lighter one.
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Turn the food periodically. How often it is turned will depend on the dish being prepared and its size. However, about every 15 minutes is standard. Continue cooking the food until it is done as desired.
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Use a water bottle to put out any flames that get out of control. Stay a safe distance away from the grill when spraying it with water.
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Tips & Warnings
Wood chips are small pieces of wood that can be used naturally or soaked in other flavors for the purpose of grilling or smoking food. Different types of wood inject their unique fragrances and flavor into grilled food. Wood chips work equally well for grilling bread, eggs and certain types of fruits and vegetables. It is possible to use wood chips to grill on a charcoal, gas or propane grill. Grilling with wood chips may take more time, particularly if the chips were pre-soaked. Alder wood is great for grilling fish, game, pork and poultry because its flavor is slightly sweet but very subtle. Apple wood introduces a fruitier flavor, making it a great option for game, ham and poultry. Apricot, peach, or pear wood offers a strong fruity flavor that is ideal for game birds and poultry. Blackberry bush pieces add a gentle, delicate flavor that is perfect for game birds and poultry. Beech wood adds a softer, more delicate smoky taste that is good for most red meats. Birch wood adds a more subtle taste than maple. It is good for both pork and poultry. Cedar is the favorite choice for grilled fish. However, it is equally good for pork, poultry and red meat. Cherry adds a sweet fruity taste to all types of foods, not just meat. It is great for veggies as well as for game birds, pork and poultry (especially turkey). Grapevine adds its own unique sweet taste that is ideal for game birds, pork, poultry and sausage. Hickory adds a heavy smoky flavor that works well with most red meats and all types of game. Maple has a lighter smoky flavor than hickory, making it a good choice for game birds, pork, poultry and veggies. Mesquite is used heavily in smoking all types of meat as well as vegetables. Oak enhances a food's natural flavor, making it a popular choice for fish, poultry and different varieties of red meat. Pecan has a lighter hickory-type smell that is good for all different kinds of foods. Pimento wood has a tropical citrus flavor that is also a bit peppery. It is good for fish and poultry. Walnut provides a heavy, robust flavor that is good for game and heavy red meats.
Use only wood chips that are especially made for grilling. Others may have been chemically treated or have toxins that can be released by the grilling process. Don't attempt to make your own wood chips even if you think you know what you are doing. The wood could have been infected with fungi or other substances that are bad for humans.
