When it comes to BBQ, wood is a very important and fundamental part of the equation. It is important to realise that smoke is what gives a barbecue its distinct flavor. The way to get smoke is to put the hardwood between the charcoal in your grill and the meat you are cooking. The hardwood burns nice and slowly and sends the smoke up into whatever meat you are barbecuing.
Add Flavor by Using Wood
You can begin to add wood to your grill in 2 main forms:
Make a few holes in an aluminum foil and put some wood chips in, then wrap the foil around the chips. The holes will allow the smoke to escape onto the meat. It is worth pointing out that if you are planning on smoking fish then the aluminum will give off a metallic flavor, therefore it is recommended that you use the wood chunks instead of wood chips.
Wood chunks are generally a few inches in size. In order to use the wood chunks properly, you will initially have to immerse them in cold water for up to 45 minutes to an hour. Then drain off the excess water and put the put the wood chunks on top of your grill.
If you are going to smoke meat don't use softwood at all! Softwood such as Pine trees do actually smell really nice, however when it comes to the taste of meat they are less than ideal as they have an adverse affect on taste. Hardwood on the other hand is ideal.
Here's a rundown of the characteristics you find in different types of wood:
* Almond or pecan wood imparts a mild, nutty taste.
* Apple and cherry woods give a sweet, fruity flavor.
* Hickory provides an intense flavor; be careful not to use too much.
* Maple is mild and versatile, and its smoke is a little sweet.
* Oak has a distinct flavor that can easily come across too strong.
* Walnut comes off as bitter if you use too much of it. Better to use it restrainedly and with a milder choice, like one of the fruit woods.
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