As spring approaches, the aroma of delicious foods sizzling on the barbecue heralds the arrival of warmer weather across the country. Most American backyards have an outdoor grill. Regrettably, however, few seem to know about one simple and often overlooked accessory for their BBQ that imparts a delectable, authentic smoke flavor: aromatic wood chips.
Before the barbecue, wood smoke was what was used to cook meats and vegetables over an open fire. The wood smoke enhanced the taste of grilled foods much more than either gas or charcoal. Using wood is easy and rewarding, in many cases replacing the need for seasonings or spices by imparting subtle, natural flavors derived from the wood itself. Whether purchased from a specialty store along with other barbecue accessories, harvested from your own back yard, or picked up from an orchard that might be tree trimming, many types of wood can be used to pump up the flavor of grilled foods. Another bonus is that wood smoke works equally well whether you are cooking right on the grill or using a rotisserie.
Chunks, chips or pellets of wood are all used for flavor when grilling. Often, veteran grill chefs prefer chunks of wood that are fist-sized or larger. These slow-burning pieces can typically be added to the fire just before placing the food on the grill without the need for replenishment during cooking. Smaller wood chips and pellets are too quickly burned if they are directly on the heat source. Instead, it is necessary to protect them from the direct fire while still letting them smoke during cooking. Many accessories exist for this purpose, including refillable baskets. You can also purchase pre-filled units with your choice of wood chip flavors. Since chips and pellets burn quickly, they should be checked often so more can be added if required.
Many types of trees have wood that is particularly good for enhancing flavors during grilling. Each variety will give food a unique taste. Hickory is probably the most common type of wood used for smoking, but others are increasing in popularity for use with different meats. Oak imparts a more subtle flavor than hickory or mesquite, so it works well with many different meats. The sweet flavor of cherry wood is often used for grilling fish, and apple is a favorite with pork ribs.
With so many culinary possibilities, using wood to smoke food on the barbecue is an experience that everyone can enjoy this spring.
Looking for excellent barbecue accessories? The Flavor Dome Grill Smoker increases smoke density and traps bitter wood tars for a cleaner smoke flavor. Pair it with the Rib-O-Lator rotisserie for a discount! Powered by SEO 2.0 Services
