The Ingredient is Wood

Add a woodsy smoke flavor to your grilled, smoked, and barbecued specialties by adding hardwood to your fire.

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Choose your wood carefully for the best tasting food on the grill.

You'll find hardwood chips and chunks in cookware shops and some supermarkets. Which varieties should you choose?

  • Hickory is a favorite for all types of foods because it yields an intense, sweet flavor.
  • Many say pecan is a smoother version of hickory with a fruity quality.
  • Delicate, light alder is often paired with salmon and other fish.
  • Mesquite lends sweetness to beef, pork, poultry, and fish.
  • Apple, orange, and cherry woods impart a lighter smoky sweetness that complements poultry and fish nicely.
  • Hardwood chips work best for quick-cooking foods; the chunks are better suited to larger items. Soak both the chips and the chunks in water for an hour before using so they will smoke rather than burn.

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