Is your cooking missing that unique smoked flavor?
With the large selection of chips available
it is hard to know which ones to use. While the traditional
barbecue is characterized by the strong sweet smell of mesquite or
the pungent flavor of hickory, a whole world of flavors is
Barbecue's unique flavor comes from cooking with an open fire
of charcoal and wood. Enhancing the flavor of the smoke by adding
aromatic woods, or herbs and spices, to the charcoal gives any
food a distinctive smoked taste.
All wood chips should be soaked in water for at least 30
minutes before using. Just before putting the food on the grill,
add the chips directly to the charcoal. One or two handfuls is
about the right amount—for a stronger flavor, add more.
Each type of wood blends particularly well with certain foods.
Below are some combinations that will add excitement to your next
- Fruit woods
- Apple, cherry and peach wood chips work
beautifully with poultry, game birds and pork. Serve a chutney
made from the same fruit to underscore the flavor even more.
- Sugar Maple
- Sugar maple chips add a sweet, subtle flavor that enhances
the flavor of poultry and game birds. Smoke a pork roast with
them for a sensational taste experience.
- If you like a beautiful golden-brown turkey, pecan is the
best. Try it with other poultry products, game birds and pork-
for a delicate pecan flavor.
- Jack Daniel's
- Made from Jack Daniel's barrels. Adds a distinctive flavor
to beef and poultry.
- Woodbridge Vintage Barrel Chips
- Made exclusively from recycled 100% American and French Oak
wine saturated barrels, which for years have been used in the
aging of fine wines. Upon completion of the aging process the
five to seven year old barrels are hand selected for recycling
into wood smoking chips.
- Long a favorite of Pacific Northwest Indians for cooking
fresh salmon, alder chips or chunks impart a delicate,
wood-smoke flavor which enhances the natural taste of salmon,
swordfish, sturgeon, rainbow trout, and other fish. Also
excellent with chicken or pork.
- One of the most popular woods in the country, mesquite is a
scrubby tree that grows wild in the Southwest. Sweeter and
more delicate than hickory, it's a perfect complement to
richly flavored meats such as steak, duck or lamb.
- The most popular hardwood flavoring in use today, hickory
lends a pungent, smoky, bacon-like flavor we associate with
Southern-style cooking. Excellent with ham, pork, and beef.
- Grapevine cuttings
- Traditionally used in the wine-growing regions of Italy and
France, grapevine cuttings give a more delicate flavor than
hardwoods and are recommended for use with fish and poultry.
When used dry, the grapevines produce a quick burst of heat
and then smoke lightly to permeate foods with their sweet,
- Herbs and Spices
- The uniquely fragrant flavors of rosemary and basil give new
life to grilled poultry and fish. Garlic cloves, citrus peels,
cinnamon sticks and whole nutmegs can be added to the fire.
Water-soak all herbs and spices, dried or fresh, before adding
to coals. The seasoning should smolder and smoke, not burn, to
- Guava Wood
- Guava wood has a subtle, semi-sweet aroma. The cut wood is
seasoned naturally under the Hawaiian sun for 9-12 months,
then hand-split, chipped and packaged to retain maximum
flavor. Whether grilling or smoking fresh chicken, pork, fish,
lamb or beef, guava wood will compliment each flavor