Adding barbecue wood chips to a grilling session can help boost flavor without adding extra calories or saturated fat. The type of grill, the type of food being cooked, and the length of time the food will be on the grill all influence how the chips are used. It is critical for the grill operator to carefully follow the manufacturer’s instructions when grilling with chips to avoid potential fire hazards. Before removing the food from the grill, the cook should ensure that it has reached the recommended internal temperature.
When using barbecue wood chips, the first thing to consider is the type of wood to use. Some woods, such as mesquite and pecan, impart a strong distinct flavor to food, while others impart a milder smokiness. If the cook is using a smoker or smoker box, larger chunks of wood that will last longer should be purchased. Hardwood chips that are suitable for grilling should be purchased by the cook. Pressure-treated or creosote-coated wood should be avoided at all costs.
The grill should be moved to a location away from the house with good ventilation before beginning the grilling process. When you use barbecue wood chips instead of regular grilling, you get a lot more smoke. The chips may need to be soaked in water or other liquids before being placed in the grill, depending on the type of cooking fuel and cooking time.
After the initial fire has died down on a charcoal grill, barbecue wood chips can be placed directly on top of the coals. This is a good way to give burgers, steaks, and other grilled meats a boost of flavor. Natural gas or propane grills usually necessitate more preparation.
Cooks who plan to use wood chips frequently may want to invest in a grill with an internal smoker box. To allow the smoke to escape, the chips can also be placed loosely in an aluminum pouch with several holes punched in it. This will make cleanup easier and prevent damage to the heating surfaces of a gas grill.
As the wood burns to ash during grilling, the chips may need to be replaced. If the cook intends to smoke the meat for several hours, this process may need to be repeated several times. The barbecue wood chips will last longer if they are soaked. The chips can also be placed on a cooler part of the grill to prevent them from burning.