Wood chips are a staple of any backyard cook. They provide that extra
flavour and aroma that can't be replicated by anything else. Whether
you're smoking meat, vegetables, or even nuts, wood chips will make your
food taste better.
You don't need a smoker when using wood chips, a charcoal or gas
grill will work just fine. It's best to note each uses wood chips
differently, don't worry, we will cover them later on in the post.
Choosing the correct kind of wood to go with the food you are cooking
is important. We'll discuss the different kinds of wood and what foods
they pair well with. Then we'll go over how to prepare your chips for
smoking, as well as a few extra tips that will make sure you're getting
the most out of them
When To Use Wood Chips For Food Smoking
There are different ways to add a smoky woody flavour and using wood chips is just one of them. Others are logs and wood chunks.
Wood chips are ideally used when cooking food that needs a short time
to cook, such as fish, steak or chicken. This is because wood chips
catch fire quickly and burn out fast.
However, they don't provide a heat source, you'll need to use either a charcoal or gas grill for that.
When it comes to woodchucks, they can burn for hours and are best for a long and slow cooking process.
Logs last longer and are ideal for large cooking areas such as
cooking pits or smokers, and you won't need an extra source of heat.
Choosing the Right Wood Chips for Food Smoking
The first thing you should do is think about what type of meat, fish,
vegetables etc that you are cooking and choose your wood accordingly.
Each type has its own unique flavour profile which makes it suitable to
use with different foods.
You can try experimenting to find out which pairing works best for you!
Here are some common wood chips used for smoking and some suggestions on how to pair them.
1. Mesquite Wood Chips
Mesquite wood chips have the strongest smoke flavour. They are a classic choice when it comes to smoking meat.
It's a hardwood from an evergreen tree and has been used for
barbecuing in Mexico since Aztec times, so you know it must be good!
Works well with red meat, especially cuts that need long and slow cooking.
2. Apple Wood Chips
Applewood chips are a great choice if you want something slightly sweeter.
It's ideal for cooking poultry, pork and fish dishes as it has a
sweet, fruity flavour that enhances the taste of meat without
overpowering it.
3. Hickory Wood Chips
Hickory wood chips are a bit stronger than applewood, as well as being the most commonly used type of smoking chip.
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It's perfect for beef and pork dishes. The medium-strong flavour is
also ideal if you're using spices or rubs with your meat because it will
enhance them!
4. Pecan Wood Chips
Pecan wood chips are milder than applewood and hickory.
Pairs well with fish and poultry as well as vegetables such as
aubergines, peppers and tomatoes. It's also great for beef dishes like
burgers or steak if you don't want too strong of a flavour!
5. Maple Wood Chips
Maple wood chips are mild with a sweet, nutty taste.
They pair well with chicken and pork dishes, as it enhances their
flavours without completely overpowering them. It also goes really
nicely if you want to make something sweeter with a maple syrup glaze!
5. Oak Wood Chips
Oak is a classic smoky choice for food smoking. It has a medium-strong smoky flavour.
Best if you want to make something with strong flavours, like ribs or
brisket, as it gives them that rustic taste! These wood chips are also
great with pork and most vegetables.
6. Cherry Wood Chips
Cherry wood chips have a great fruity flavour that works well with poultry.
They are a good match for poultry and fish dishes, especially if you
want to add a little sweetness. If you like cherry desserts, then this
is the wood chip that will make them taste even better!
Is Soaking Wood Chips is Necessary? Not Exactly...
Wood chips are an important part of the smoking process, but not
every type should be soaked in water before being used. The only time
you'll want to soak wood chips is if you're smoking meat that takes a
long time, like beef or pork ribs.
When soaking the wood chips, the first thing you want to do is pour
warm water over them and leave them in overnight so that they can absorb
some moisture. This will stop them from burning too quickly, as the
water helps to regulate their temperature.
It is said that soaking your wood chips in apple juice or vinegar
gives them more flavour, but you don't have to if you want a neutral
taste!
How Long Should You Soak Your Wood Chips
There is a lot of debate about how long you need to soak your wood
chips, but it really depends on the type of smoker that you have and how
long you intend to smoke the meat.
For instance, if you are smoking a steak, you only need to soak your
wood chips for around 30 minutes because the meat also cooks fast. If
you are smoking for a longer period of time, then it is best to soak
them overnight before adding them to the grill or smoker, as they will
burn out slowly.
If using a gas grill then soaking wood chips is not necessary as they
will be able to burn without any issues with the use of a smoker box.
However, if using them with charcoal or other types of grills, then
soaked wood chips are recommended for longer smoking sessions.
How to Use Wood Chips On a Gas Grill
What you'll need:
Wood chips
A smoker box for your gas grill or Aluminium foil
If you want to add wood chips when cooking with a gas grill, then the easiest way is through using a smoker box. If your barbecue doesn't come supplied with one, and it's not in any of the accessories that you already own, then they are very affordable and can be found online like the BBQ Smoker Box(add link).
All you need to do is place your wood chips inside the box and then light them on fire. When they're burning, simply close the lid of the smoker box so that all the smoke gets trapped in there! This means that it can infuse with whatever meat or vegetables you are cooking while also releasing some smoky flavour into the air.
In case you don't have a smoker, you can use aluminium foil. To go about it:
Place a handful of chips in the centre of two pieces of foil. To keep the chips from falling out, wrap the pouch tightly and neatly as if it were a birthday present.
Poke holes all over the place to let some air in and smoke escape.
Place the bag on the fire, much like you would with a smoker box.
Instead of burning the chips and reducing them to ash, the foil will prevent oxygen, turning the wood into charcoal and producing the most smoke.