For Better Flavor Off The Grill, Try Barbeque Woodchips

by Ashley King

You might not be aware that barbeque can take on a whole new
aspect if you use woodchips. If you are an avid griller then
you already know the reason for utilizing woodchips.
However, many people have no idea what the big deal is about
this product. Woodchips are small bits of wood used in your
charcoal or gas grill. If you are not already making use of
wood to grill your meal, the only way you are going to get
that true smoky flavor is to add wood.

Using woodchips can send your grilling into the clouds.
Whether you have an electric, gas or charcoal barbeque, you
can add BBQ chips to get authentic barbeque flavor. A
typical means to add them to your barbeque is with a smoker
box that can be put directly in the grill to add that
distinctive wood smoke taste. Read the directions for your
particular grill before you try doing this.

When you use BBQ chips, be careful to keep them burning
comparatively slowly. Otherwise, the resulting heavy smoke
will ruin your food with an unpleasant taste. By soaking
them in water for around 15 minutes you can hold back the
combustion and increase the time in which the smoke is
produced. Make sure you let the wood drip dry for a few
minutes before you add it to the fire. Ideally, your wood
will be moist yet not waterlogged. If you are making use of
a smoker in your grill, it is probably not necessary to soak
the chips prior to using them. Although soaked wood burns
longer, if you're grilling a steak you might not need them
to burn for that long.

Smoking chips can be found in a large range of flavors. They
go from mesquite and hickory all the way to cabernet. The
retailers that sell these woodchips will have flavor guides
so that you can choose the one that will give you the taste
you prefer. By and large, if your meat is lighter, you'll
use a milder wood flavor. You could also try "heavier"
flavors with lighter meats, still, such as utilizing
mesquite with chicken; but start with less chips.

With its more delicate aroma, alder go best with lighter
meats like poultry and fish. Fruitwoods are also mild and
are best partnered with pork, veal and poultry. Fruitwoods
include apple and cherry. Maple or hickory woodchips are
intensely flavored and ought to be used with beef, poultry
and pork. Beef, duck and lamb go well with the strong
mesquite, and oak, another intense flavor, is good with beef
and ham.

When you barbeque, your first focus ought to be the meat,
not the wood. If you do not have a great piece of meat,
there's no woodchip around that will make your meat taste
any better. Make sure you have a great cut that is fresh and
well prepared.

If you want to grill a great piece of meat, then try using
BBQ woodchips to enhance the flavor and aroma that
accompanies barbeque.

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