Spring is almost here, and with it comes all the favorite outdoor activities we’ve been missing. With the advent of warmer weather, barbecue grills will be fired up in backyards all over America. Yet surprisingly few grill chefs are aware of a simple BBQ accessory that can greatly enhance their food: natural wood chips to impart an authentic smoky flavor.
Before the barbecue, wood smoke was what was used to cook meats and vegetables over an open fire. The wood smoke enhanced the taste of grilled foods much more than either gas or charcoal. Using wood is easy and rewarding, in many cases replacing the need for seasonings or spices by imparting subtle, natural flavors derived from the wood itself. Whether purchased from a specialty store along with other barbecue accessories, harvested from your own back yard, or picked up from an orchard that might be tree trimming, many types of wood can be used to pump up the flavor of grilled foods. Another bonus is that wood smoke works equally well whether you are cooking right on the grill or using a rotisserie.
Chunks, chips or pellets of wood are all used for flavor when grilling. Often, veteran grill chefs prefer chunks of wood that are fist-sized or larger. These slow-burning pieces can typically be added to the fire just before placing the food on the grill without the need for replenishment during cooking. Smaller wood chips and pellets are too quickly burned if they are directly on the heat source. Instead, it is necessary to protect them from the direct fire while still letting them smoke during cooking. Many accessories exist for this purpose, including refillable baskets. You can also purchase pre-filled units with your choice of wood chip flavors. Since chips and pellets burn quickly, they should be checked often so more can be added if required.
Many types of trees have wood that is particularly good for enhancing flavors during grilling. Each variety will give food a unique taste. Hickory is probably the most common type of wood used for smoking, but others are increasing in popularity for use with different meats. Oak imparts a more subtle flavor than hickory or mesquite, so it works well with many different meats. The sweet flavor of cherry wood is often used for grilling fish, and apple is a favorite with pork ribs.
The possibilities for creating unique, delicious flavors with natural wood chips, chunks or pellets are almost endless. Novice to expert grill chefs everywhere can easily employ this technique to enhance their food this spring, and all year round.
If you’re searching for easy to use wood chip BBQ accessories, why not try the FlavorDome Grill Smoker? Its dome top reduces flare-ups, increases smoke density and smoking time, plus it traps bitter tars to give a cleaner smoke flavor. Pair it with the award-winning Rib-O-Lator, a 4-tray rotisserie attachment, for a special discount! Powered by SEO 2.0 Services