Tips on Cooking Food Utilizing Wood Chips
Not everybody will be fulfilled by just throwing charcoal on the barbeque grill and setting it on fire. Yes, it may have a very distinct flavor, yet in addition to heating and time, an integral part of cooking on the barbeque grill is the flavor of your food. Various charcoal has a decent flavor while some are significantly less appealing. You can enhance the flavor of your foods by cooking with wood to add to the precise flavor of your food.
In Europe it's quite common to simply add wood chips to your charcoal, but for many people, the taste produced is way too subtle to be detected. In the United States it is more common to allow the flavoring of the wood to soak into the meat while it is actually being cooked to provide a flavor enhancer. The sort of wood you use is also part of the process and there are certain woods that should never, ever be put to use in wood chip flavor.
You can find three sorts of wood you can use on the barbecue grill: chips, chunks and logs. But, logs are not extremely useful on a lot of grills because of their size. Give some thought to chips and chunks, especially on the charcoal grill, though they can also be used on a gas grill to get the same end. Raw wood chips and chunks made for grilling aren't kiln dried however they will lose their moisture through packaging and the time they expend sitting on a store shelf.
The wood seasoning gets into the wood by its smoke all through the cooking process and in order to achieve that you will have to rehydrate the wood. The timber will have to be soaked in water for around one hour prior to being used. When saturated, drain the surplus water from the wood and set them in a pouch created from heavy duty aluminum foil around 6-inches by 12-inches (tinier if you have a smallish grill).
You'll want to poke some holes in the foil to allow the steam to escape and then put the pouch directly on the coals. Add your food once you start to see smoke coming from the pouch. They will not burst into flames and the lumber will smolder with the taste in the smoke soaking into the meat.
Oak and mesquite are the most popular flavors for almost all meats however some appreciate the fruitier tastes of apple and cherry. Hickory and maple can also be used for a more robust wood flavor, particularly for beef and pork. You should always select a hardwood for smoking on the grill and do not utilize pine.
About the Author
Best of the West BBQ Products brings high quality BBQ cooking products to the grilling marketplace. Our products include bbq charcoal, all natural self starting 100% Mesquite Lump Charcoal, Regular Charcoal Briquets, Wood Smoking Chips and bbq hickory wood chunks
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