Ready to take your grilling game to the next level? Sure, you can grill up a burger over a gas flame, but you’re missing out on a whole world of flavor you just can’t get in the kitchen.
Grilling with wood smoke adds a subtle smokiness and complexity to your food that charcoal alone can’t match. It’s an art form, a tradition, and a delicious way to spend a summer evening.
But which grilling woods should you use? Should you soak them first? How do you even light them? And what’s the deal with that smoke ring everyone talks about? We’ll cover all that and more, so you can become a true wood-fired grilling master.
Choosing the right wood: chips, chunks, and logs
When it comes to grilling and smoking, the type of wood you use can make all the difference. Here’s a breakdown of the different options:
Wood chips
Wood chips are small and burn quickly, so they’re perfect for grilling foods that don’t take long to cook. They work best in smokers or grills that have a special compartment for wood chips.
You should soak wood chips in water for at least 30 minutes before using them. Soaking helps them release their flavor and keeps them from burning too fast, which can create a bitter taste.
Wood chunks
Wood chunks are bigger than wood chips, so they provide a more sustained smoke over a longer time. They’re great for longer grilling or smoking sessions.
You usually don’t need to soak wood chunks. Because they’re bigger, they smolder nicely without burning up too quickly.
Wood logs
Wood logs are mainly for offset smokers or wood-fired grills. They give you the most intense wood-fired flavor.
Using logs takes some skill. You have to watch the temperature carefully to keep from over-smoking your food.
Types of Smoking Woods and Their Flavors
The type of wood you use for grilling or smoking can have a big effect on the flavor of the finished dish. Here are some of the most popular choices, and what they’re best suited for.
Mild Woods
These woods impart a lighter flavor and are great for delicate meats that could be overwhelmed by a stronger smoke.
- Alder: Light, delicate, and slightly sweet. Pairs well with fish and poultry.
- Apple: Fruity and subtly sweet. Complements pork and poultry.
- Cherry: Sweet and slightly tart. Pairs well with poultry, pork, and even beef.
Medium Woods
These woods offer a more pronounced smoky flavor that works well with a variety of meats.
- Oak: A classic smoking wood with a moderate, smoky flavor. Enhances beef, pork, and lamb.
- Hickory: Provides a strong, bacon-like flavor. Popular for ribs and pork shoulder, but can be overpowering if you use too much.
Strong Woods
These woods deliver a bold, intense flavor that’s best for hearty meats and Southwestern-style dishes.
- Mesquite: Delivers a bold, earthy, and slightly sweet flavor. Often used for beef brisket. Burns hot and fast, so you need to pay close attention.
Woods to Avoid
It’s best to avoid softwoods like pine and cedar, as they create a nasty, sooty smoke that can ruin your food.
Should you soak your grilling wood?
Some people like to soak their wood chips before adding them to the grill, and some don’t. What’s the right answer?
Soaking wood chips in water slows down the rate at which they burn. This means they’ll produce more smoke, and they’ll be less likely to burst into flames and give your food a burnt, acrid taste.
If you choose to soak your wood chips, soak them for at least 30 minutes. Don’t soak wood chunks, though. They’re big enough that they’ll smolder nicely without any help.
Some grillers like to experiment by soaking their wood chips in beer, wine, or juice for extra flavor.
How to light grilling wood
The best way to get wood smoke flavor is to start with a base of hot charcoal. The charcoal gives you consistent heat, and the wood gives you smoke.
Add your wood chips or chunks directly to the coals. The goal is for the wood to smoke, not burn. You don’t want flames licking at the wood, because that creates a harsh smoke that will make your food taste bitter.
As the wood burns away, add more chips or chunks to keep the smoke rolling. You want a steady stream of smoke throughout the entire cooking process.
Understanding and Achieving the Smoke Ring
Barbecue aficionados often talk about the “smoke ring.” What is it? It’s the pink layer you sometimes see just under the surface of smoked meat. It’s a sign that you know what you’re doing, and that the meat has been properly exposed to smoke.
The smoke ring is the result of a chemical reaction between nitric oxide in the smoke and myoglobin in the meat. You have to cook “low and slow” for it to form correctly.
Here’s how to achieve a smoke ring:
- Use a smoker or grill that allows for indirect heat and good smoke circulation.
- Keep the temperature consistent, around 225-250°F.
- Use a smoking wood that produces a good amount of nitric oxide, such as oak or hickory.
In Summary
Grilling with wood is all about finding the right balance of smoky flavor for your taste. The best way to find that balance is through experimentation. If you’re new to wood grilling, start with milder woods and work your way up to stronger flavors as you get more comfortable.
For maximum control over heat and smokiness, try combining wood with charcoal. Don’t be afraid to try different combinations, wood types, and grilling techniques as you hone your skills.