How To Use Smoking Wood Chips for Cooking
Smoke is the ancient and time-honored way to add flavor to anything you can cook. In ancient times, smoke was used to preserve meat for long periods of time. Nowadays we use it to enhance the flavor of meats. Now don't run out to the saw mill and pick up some scrap wood. Though you might luck out and get something good, the wood for smoking meat must be selected very carefully. you need to pick the right wood for the job. Different woods leave different flavors. But before we take a closer look, there's one more thing to wrap up. Do you burn the wood or not? When using gas grills it's best to put presoaked wood chips in a smoker box or wrap them in a piece of aluminum foil with a lot of holes in it. This keeps your grill from filling up with ash and clogging the burners. But get that wood close to the heat. You need the heat to smolder the wood and this means a pretty high heat. If you are using a charcoal grill or smoker then you can either put the wood directly on the coals (once they've heated up) or place them in a cast iron smoker box. More to come.
Let's Start Smokin'!
Steaks on a Cedar Grilling Plank
Our Alder, Cedar, Cherry, Maple and Hickory smoking wood grilling planks can be used with any charcoal, gas or electric grill, as long the the grill has a lid. Grilling on planks is a great way to add flavor to grilled meat, poultry, vegetables and fish. Grilling on a plank will also help retain natural juices in meat, poultry or fish for a more succulent, flavorful meal. Always submerge the plank in any liquid of your choice for at least an hour before grilling. Place plank directly over the fire. Always use a thermometer to check for perfection. Some of our grilling planks can be used more than once.