Using Wood to Smoke Your BBQ

!±8± Using Wood to Smoke Your BBQ

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.

Using Wood to Smoke Your BBQ

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Using a Smoker Box on Your Grill

!±8± Using a Smoker Box on Your Grill

Using a Smoker Box while grilling is an excellent way to give your meals a great full, smoky flavor. You can find them in all sizes and prices. They're perfect for smoking fish, steak, ribs, chicken and more! I recently got one and found it easier to get that great smoky taste on small meals than using my big smoker. Of course, if I had a big cooking job, I'd elect to use the smoker, but for small cooking chores, you might find that using a smoker box is a great way to go.

To use your smoker box, get a bag of wood chips like hickory or mesquite chips (Don't use chunks)

* Soak wood chips for approximately 20 minutes. (or a full day.)

* With the lid open or off and fill box with wood chips.

* Place smoker box on top of rocks or briquettes on one side of the grill.

* Light your grill, as you would normally.

* When smoke appears start the cooking process.

* Smoke will last approximately 15-20 minutes and will enhance the flavor of your favorite dish.

* Before reusing the Smoker Box, dispose of ALL the residue in the box, refill with FRESH and reuse.

TIP: What I do with my smoker box is that I go ahead and start cooking my meat as normal, making sure I sear the meat before the box starts smoking. Once the box starts smoking, I turn down or shut off the side of the grill opposite the smoker box and transfer all the meat to that side. (opposite the smoker box) The meat should be already seared and just about cooked by now, and now we are mostly just flavoring the meat with the smoke from the smoker box.

Different wood chips used for smoking:
Hickory is a great all-purpose wood, especially recommended for all cuts of pork and chicken.
Apple is exceptionally good for fish and fowl. The greener the wood, the sweeter the smoke flavor that will be imparted.
Other fruit woods, such as cherry, mulberry, pear and peach are good for fish and poultry, including any wild foul.
Grapevine is also good for fish and poultry, including any wild foul.
Pecan is another good all-purpose wood, recommended for all cuts of pork.
Use persimmon with beef or pork. It is also good for wild game.
The bark, roots and wood chips of sassafras are good for smoke flavor in fish and poultry.

Using a Smoker Box on Your Grill

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Weber 566002 Q 220 Gas Grill

!±8±Weber 566002 Q 220 Gas Grill

Brand : Weber
Rate :
Price : $219.00
Post Date : Dec 23, 2011 08:32:45
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The Weber Q 220 gas grill has electronic ignition for easy, reliable lighting, an infinitely adjustable burner valve with a high-quality regulator, 2 durable Tuck-Away work tables with built-in tool holders (tools sold separately) which conveniently fold and store inside the grill, sturdy glass-reinforced nylon grill frame, cast aluminum lid and body, removable catch pan, a tall lid profile with a built-in thermometer, a large weather-resistant lid handle, a porcelain-enameled cast-iron cooking grate, and operates on a standard 14.1 or 16.4-ounce propane cylinders (sold separately). Includes Weber Q recipe booklet. Tubular stainless steel burner, 12,000 BTU-per-hour input, 280-square-inch total cooking area. Limited 5-year warranty.

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